Effect of Hypericum perforatum flour addition on quality characteristics andacceptability of potentially stress-relief cakes

The growing demand for nutritious, health-enhancing foods has led to the development of novel functional foods, particularly bakery products, renowned for their sensory appeal and convenience. The effects of Hypericum perforatum incorporation on the quality characteristics and acceptance of innovative cakes were investigated, determining the physicochemical, structural, and sensory properties; color measurement was performed using a colorimeter; texture profile analysis was used for textural property measurement; and total phenolics (Folin-Ciocalteau method) and antioxidant activity (DPPH method) were used. Hypericum flour was incorporated at ratios ranging from 0 to 5%. As a result, moisture content and water activity increased, while baking loss decreased, with no significant differences between hypericum cakes. Crumb and crust lightness (L*) were decreased with hypericum flour addition. Moreover, hardness and chewiness were increased, though cakes at levels of 1 and 3% showed lower hardness than control. Cohesiveness decreased gradually, while only the cakes with 5% hypericum showed lower springiness. Hypericum cakes exhibited increased total phenolics (31.14 –104.35 mg GAE/100 g) and higher antioxidant activity. Descriptive sensory analysis and acceptability showed that taste characteristics such as sweetness and bitterness were the main determinants of cake acceptance, and additions at levels of hypericum up to 3% could be a promising alternative for health-promoting and mood-boosting innovative cakes rich in bioactive compounds.