Principal component analysis of cake’s physical, proximate and sensory attributes as influenced by wheat, malted and nixtamalized maize flour blends

Abstract

Cakes are predominantly produced from wheat. Cake consumers continuously explore cheap and gluten-free alternatives for cake production. Malting and nixtamalization are processing methods that impart significant changes to the nutritional and functional characteristics of cereals. This study utilised Principal Component Analysis (PCA) to analyse the influence of maize malting and nixtamalization on the cake’s physical, proximate and sensory attributes. Cake samples were produced from wheat, malted, and nixtamalized maize flour blends. Standard methods determined the physical and proximate properties, while sensory attributes were ranked by panelists on a 9-point hedonic scale.  The upper diameter, lower diameter, weight, height and volume for cake samples presented ranged as 4.62–5.86 cm, 2.09–2.88 cm, 43.65–45.67 g, 3.22–4.22 cm and 405.86–690.05 cm³, respectively. Proximate composition of cake samples determined were moisture (12.77-16.80%), fat (22.81–31.57%), protein (6.31–14.14%), crude fibre (0.25–0.86%), ash (0.76–1.12%), carbohydrate (36.91–52.58%) and energy (450.12–488.52 Kcal). Sensory parameters evaluated indicated no significant difference between cake samples from 100% wheat and those with the inclusion of nixtamalized maize. The PCA correlation loading established that cake samples made from 100% wheat flour and composite (50% wheat and 50% nixtamalized maize flour) correlated positively with all sensory parameters evaluated. Similarly, the PCA biplot indicated that cakes produced from malted maize-wheat-based composite were in the same quadrant as protein and ash content. Cake samples with acceptable physical, sensory attributes and improved nutritional composition could be produced using malted and nixtamalized maize flour.