Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition

COVALIOV, Eugenia; CAPCANARI, Tatiana; RESITCA, Vladislav; CHIRSANOVA, Aurica

dc.contributor.author	COVALIOV, Eugenia
dc.contributor.author	CAPCANARI, Tatiana
dc.contributor.author	RESITCA, Vladislav
dc.contributor.author	CHIRSANOVA, Aurica
dc.date.accessioned	2024-05-14T06:25:44Z
dc.date.available	2024-05-14T06:25:44Z
dc.date.issued	2023
dc.identifier.citation	COVALIOV, Eugenia et al. Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition. In: Ukrainian Food Journal, 2023. vol. 12. iss. 1, p. 7-20. ISSN 2304–974X. e-ISSN 2313–5891.	en_US
dc.identifier.issn	2304–974X
dc.identifier.issn	2313–5891
dc.identifier.uri	https://doi.org/10.24263/2304-974X-2023-12-1-3
dc.identifier.uri	http://repository.utm.md/handle/5014/27075
dc.description.abstract	The incorporation of milk thistle seed powder in sponge cake formulations enriched its biological value in terms of total phenol content and antioxidant activity. However, some technological quality parameters decreased. The sensorial evaluation showed that to produce sponge cakes with high quality, replacement of wheat flour with milk thistle seed powder should not exceed 10%.	en_US
dc.language.iso	en	en_US
dc.publisher	Ukrainian National University of Food Technologies	en_US
dc.relation.ispartofseries	Ukrainian Food Journal;2023. Volume 12. Issue 1
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	sponge cakes	en_US
dc.subject	milk thistle seed powder	en_US
dc.subject	milk thistle (Silybum marianum L.)	en_US
dc.title	Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition	en_US
dc.type	Article	en_US