Using apricot seed kernels for the development of supplemented cakes

Apricot seed is a nutrient-dense by-product of apricots that is frequently wasted. The aim of this study was to determine the best way to use apricot seed kernels (ASK). For the manufacture of supplemented cakes, apricot seed kernels were processed and powder (flour) was produced. One control sample and four experimental samples were constructed by mixing ۲.۵ - ۱۰ % level of apricot seed kernel powder (ASKP) and organoleptic evaluation. The nutritional composition of control and acceptable experimental samples was determined. The addition of ASKP in cakes at a concentration of ۷.۵ % was shown to be organoleptically acceptable. When compared to control samples, developed cakes had significantly higher energy, crude fiber, crude fat, and total ash content (p < ۰.۰۱). Minerals (calcium, iron, and magnesium) were found to have increased significantly (p < ۰.۰۱) in developed cakes.  Antioxidant activity in ASKP supplemented cakes was found to be considerably greater (p < ۰.۰۱), with a ۲.۵ to ۷.۵ % increase in antioxidant activity. As a result, the use of apricot seed kernel powder can improve the nutritional value of meals.

کلیدواژه ها:

Apricot seed kernel Powder ، Cake ، Antioxidant activity ، Organoleptic evaluation ، Nutritional composition