The Physical Sensory And Staling Properties Of Wheat Triticum Spp -Walnut Juglansregia Cakes.

Abstract Cakes were produced from the composite flour blends of wheat Triticum spp walnut Juglanregia in the ratio of 1000 9010 8020 7030 and 5050 respectively. Analyses were carried out to determine consumers acceptability and physical quality of the cake samples as well as their staling properties during five days storage at ambient temperature. The composite cake with 90 wheat flour and 10 walnut flour had the highest general acceptability by the panelists during sensory evaluation. High percentage of walnut flour addition 50 wheat flour and 50 walnut flour affected the appearance of the cake giving it an unattractive dark appearance. Physical properties data indicated a decreasing level of height weight and volume of the cakes 4.99cm - 3.93cm 134.58g - 86.55g and 196.50cm3 - 127.01cm3 respectively with increasing levels of walnut substitution in the cakes. Moisture content weight loss amylose soluble starch and specific volume of the cakes were monitored and were found to be significantly p0.05 affected when stored at ambient temperature for 5days thereby inducing staling. Moisture amylose and soluble starch of the cakes decreased each day during the storage studies the specific volume of the cakes increased while the weight of the cakes reduced each day during the storage studies.