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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 3 (2019)

Nutritionally enric hed cake using vegetable and fruit waste: A review

Author(s):

Tayyaba Khanam, Shubuhi Malik, Prateek Gururani, Vaishali Chaudhary

Abstract:
Cake is considered as a semi-dry spongy food item that contains air pockets that have entrapped in a starch and protein network. Cake has being prepared by using different constituents like eggs, flour, sugar, fat, additives and leavening agents. The final quality of the cake is influenced by the different formulations used in cake. In today’s society cake is consumed as one of the most common and popular dessert. Each ingredient in cake performs specific function and enhances the importance of cake in the market. Fruits and vegetables are also added in cake to increase the quality of the cake. Pumpkin is rich in antioxidants, proteins, vitamins, carotenoids and minerals but low in calories and fat. Pumpkin is anti-diabetic, anti-carcinogenic, anti-inflammatory, anti-microbial and anti-parasitic in nature. Along with the flavor pumpkin also enhance the nutritive value of the cake. Apple pomace is a waste generated from apple juice industry. Apple pomace is an excellent source of dietary fibre, proteins, pectin and antioxidants. Apple pomace has many health benefits. Pumpkin and apple pomace also show some medicinal properties. The cake prepared from apple pomace and pumpkin was evaluated for its proximate and physico chemical parameters.

Pages: 722-725  |  1583 Views  855 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Tayyaba Khanam, Shubuhi Malik, Prateek Gururani, Vaishali Chaudhary. Nutritionally enric hed cake using vegetable and fruit waste: A review. J Pharmacogn Phytochem 2019;8(3):722-725.

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