International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064




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Comparative Studies | Home Science | India | Volume 4 Issue 6, June 2015


Standardization of Cakes by using Different Levels of Amaranth Flour and its Acceptability

Shinde Rupali Shyam | Dr. Rita Singh Raghuvanshi


Abstract: Eggless cakes were prepared by using different levels of amaranth flour into refined wheat flour with the constant level of whey protein concentrate by method of U. S. Wheat Associates in 1983. Physical characteristics of amaranth grains and functional properties of flour were studied. It was found that seed weight, volume are less than other cereal as amaranth seeds are tiny and lighter in weight. Amaranth flour had more water absorption capacity and fat absorption capacity. Cakes prepared from blends containing varying proportions (20, 40, 60, 80 and 100 per cent) of amaranth flour, using the sponge cake method. The overall acceptability scores of 40 per cent amaranth flour cakes were maximum and more than control for cakes (8.3).


Keywords: Cakes, amaranth flour, wheat flour, whey protein concentrate, physical charateristics, physical indices


Edition: Volume 4 Issue 6, June 2015,


Pages: 1859 - 1861

Standardization of Cakes by using Different Levels of Amaranth Flour and its Acceptability


How to Cite this Article?

Shinde Rupali Shyam, Dr. Rita Singh Raghuvanshi, "Standardization of Cakes by using Different Levels of Amaranth Flour and its Acceptability", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=SUB153963, Volume 4 Issue 6, June 2015, 1859 - 1861, #ijsrnet

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