Investigation in physicochemical characteristics of jujube (Ziziphus jujuba Mill.) extract cake

Abstract

In spite of freshly eaten, Jujube (Ziziphus jujuba Mill.) might be dried or processed into confectionary recipes in cakes, as one of the important products in food industries. The experiment was conducted based on complete randomized design with three replications. Treatments were control and three levels of jujube extraction (2, 4, and 6 percent) which added to cake’s formulation and sampling in different time periods. In the present study, the process of baking was in four steps. First of all, dried jujube fruit was mixed with water and its brix was reached 15 using direct heat. In the second step, a final brix of 60 was obtained by rotary evaporator. Then, appropriate amounts of egg, sugar, yogurt, oil, 2, 4, or 6 % jujube extract was mixed using a blender. Finally, baking powder, flour, and vanilla were mixed and the mixture was placed in the oven set at 160 °C for 20 minutes. Physicochemical analysis showed that the cakes containing 4 and 6 % of jujube extract were the best treatments at all time periods. However, analyze of sensational test results revealed that especially panelists evaluations that 6 percentage extract sample was significantly different from the others.