Characterization of a pound cake enriched with vitamins and minerals

Abstract

The aim of this research was to evaluated the incidence of the addition of a pre mixture of salts and vitamins, in the quality of the pound cake intended for pregnant women. The pound cake was made adding to the formula a pre mixture of vitamins and mineral salts. The moisture content, displaced volume, and specific volume of the pound cake were determined, and the results were compared to a control sample. The energy, protein, fat, carbohydrate, total fiber, vitamin, and mineral content of the cake with the added premix were calculated. Sensory characterization was performed, and a descriptive data sheet was prepared. The moisture content of the pound cake with the added premix was 20.07%, significantly higher than the 17.01% of the control sample. No significant differences were found between samples regarding the volume of displaced seeds and the specific volume. The pound cake enriched with the vitamin and mineral premix provided   349 kcal of energy, 5.15 g of protein, 10.61 g of fat, 58.87 g of carbohydrates, and 0.91 g of total fiber per 100 g, as well as vitamins (B1, B2 y B3) and minerals (Ca, Mg, Na, Zn, and Fe). No sensory differences were detected between the enriched pound cake and the control. The pound cake with the added premix was rated as excellent.