Physico-Chemical and Organolyptical Characteristics Of Cake Fortified By Irradiated Broccoli (Brassica Oleracea L.Var Italica) Powder

Abstract

The present study aims to improve the antioxidant and antimicrobial  properties of cake and produce low calorie cake through substitution of  This study was conducted to assess the susceptibility of the 4th instar lar wheat flour (WF) by irradiated broccoli (Brassica oleracea L.var italica)  vae of Pectinophora gossypiella to different concentrations (0.01, 0.05,  powder. In this study broccoli heads powder and broccoli leaves pow 0.1, 0.5, 1, 5, and 10%) of chitosan and spinosad by the application of der were gamma irradiated at dose levels of 0, 3, 5 and 7 kGy. Results  two treatment tactics on the control of 4th larval instar of P. gossypiella.  showed that ethanolic (70%) extract of irradiated broccoli heads powder  Also, an investigation of the impact of sub-lethal dose LC50 on the re (IBHP) and irradiated broccoli leaves powder (IBLP) at a dose level of 5  productive potential of insects was determined. The mortality percent kGy had higher total phenolic compounds (TPC) and antioxidant activ was 46.7%, when the larvae were fed on artificial medium mixed with ity (AOA) compared to control and other doses. Thus, IBHP and IBLP  chitosan powder, while was 73.3 % when the larvae were fed on artifi at dose level of 5 kGy were selected for fortification of cake. IBHP was  cial medium mixed with chitosan dissolved in 2ml of glacial acid at the used to substitute (0, 1.5, 3, and 4.5 %) of WF in making cake, as well,  highest concentration of 10% after 6 days post-treatment. On the other replacement of WF (0, 1, 2 and 3%) by IBLP. The results showed that the  hand, the first feeding tactic of spinosad induced 100% larval mortal cake processed from IBHP and IBLP had pronounced improvement (%)  ity, while the second spraying tactic induced 66.7% larval mortality at in its chemical composition (protein, lipids, ash and fiber content) while,  the concentration level of 10% after 6 days post-treatment. There was a the energy value and carbohydrate content decreased with increasing the  reduction in the fecundity, hatchability %, and the resulting adult percent replacement level. Also, the results showed that the TPC content, AOA,  where the adult emergence was 61.9 and 59.9 % at the dose level LC50 of volume and specific volume were increased by increasing substitution chitosan and spinosad, respectively compared to 97.6 % for control. Also,  level of IBHP and IBLP compared to control samples. On the other hand,  the growth rate of both larvae and the pupae is decreased in spinosad and total intensity, L*and a* values of the crust and crumb were decreased,  chitosan compared to the control. We conclude this sub-lethal dose LC50 whereas Chroma and b* values were increased for crumb and decreased  of chitosan and spinosad is recommended for establishment in the control for crust for all cake treatments by the addition of IBHP and IBLP com of P. gossypiella.