Physicochemical, textural and sensorial characteristics of oily cake enriched with Cornelian cherry (Cornus mas L.) extract and peanut flour: a valorized food

The demand for healthy, bioactive-enhanced foods is increasing, and cakes present a suitable base for functional food products. This study examined the effects of using Cornelian cherry ( Cornus mas L. ) extract (CCE, 0, 1, and 2% w/w) and peanut flour (PF, 0, 10, 15, and 20% w/w) on the physicochemical, textural, and sensory properties of oily cake. The results indicated that cake batters containing 20% PF had the highest viscosity. Samples without CCE and PF exhibited the highest density and samples enriched with 1% CCE and varying levels of PF showed the lowest density. Adding CCE and PF resulted in a decrease in the specific volume of cake. The findings showed the potential of CCE in enhancing the antioxidant activity (from 39 to 63%), reducing the peroxide value (1.24 to 0.46 mEq O 2 /kg), and reducing microbial growth (from 6.8 to 4.3 log CFU/g) on day 14 of storage. Incorporation of CCE decreased L* and b* and increased a* in cake samples, while adding PF led to a decrease in a* and b*. Addition of 2% CCE and 20% PF resulted in a substantial increase in the hardness of the cake samples ( P < 0.05). The sensory attributes exhibited higher scores in oily cake formulated with 1% CCE and 10% PF compared to the control. The incorporation of CCE and PF into the oily cake matrix has been shown to enhance antioxidant status and nutritional value, thereby extending its shelf life. Consequently, CCE and PF emerge as promising candidates for the development of novel bakery products as functional foods.