Physicochemical and Sensory Properties of Bougainvillea-Flavored Sponge Cake using Extract, Powder, Dried, and Fresh forms

This study evaluated the physicochemical and sensory properties of sponge cakes incorporated with Bougainvillea (Bougainvillea spectabilis) in four forms: extract, powder, dried, and fresh. Parameters such as moisture content, pH, color, texture, and overall acceptability were measured. Among the forms, the powdered Bougainvillea sample yielded the highest sensory acceptability, while the extract-treated cakes showed the most favorable physicochemical stability. The findings suggest potential functional and aesthetic applications of Bougainvillea in cake formulation.