Standardization of Cakes by using Different Levels of Amaranth Flour and its Acceptability

Eggless cakes were prepared by using different levels of amaranth flour into refined wheat flour with the constant level of whey protein concentrate by method of U. S. Wheat Associates in 1983. Physical characteristics of amaranth grains and functional properties of flour were studied. It was found that seed weight, volume are less than other cereal as amaranth seeds are tiny and lighter in weight. Amaranth flour had more water absorption capacity and fat absorption capacity. Cakes prepared from blends containing varying proportions (20, 40, 60, 80 and 100 per cent) of amaranth flour, using the sponge cake method. The overall acceptability scores of 40 per cent amaranth flour cakes were maximum and more than control for cakes (8.3).