辣木叶粉在蛋糕中的应用

Application of Moringa oleifera leaf powder in cake

在普通蛋糕配方的基础上,加入不同比例的辣木叶粉制成辣木蛋糕。通过测定成品蛋糕的比容、质构和部分维生素的含量,结果表明：随着辣木叶粉加入量的增加,蛋糕比容逐渐下降;加入量达到20%时,蛋糕比容最小;当辣木叶粉加入量≥20%时,对蛋糕质构的影响程度更大;加入辣木叶粉后,蛋糕中VB1增加了25%-35%,VB2增加了1.7%-16.7%,Vc增加了300%-2240%。说明添加辣木叶粉可以增加蛋糕的营养价值。

Different amount of Moringa oleifera leaf powder was added in cake. Through analysis of samples＇ specific volume, texture properties and the content of some vitamins, it showed that specific volume of cake was decreased following the increasing of the content of Moringa oleifera leaf powder. And the minimum specific volume was got when the content of Moringa oleifera leaf powder was 20%. When the content of Moringa oleifera leaf powder was higher than 20%, texture properties of samples were decreased significantly. When the addition amount of Moringa oleifera leaf powder was 10%-30%, the content of VB1 increased 25%-35%, VB2 increased 1.7%-16.7%, and Vc increased 300%-2240%. So, cake with Moringa oleifera leaf powder was more nutritional.