摘要：The aim of this study is to investigate the production of functional cakes with enriched nutritional value and
flavor with the addition of spinach powder (SP) to the formulation as a replacement for the wheat flour at
different ratios. The addition of SP resulted in a significant decrease in the moisture content (26.63 - 28.96%
for the batters and 12.75 - 22.33% for the cakes) and water activity (0.902 - 0.880 for the batters and 0.722 -
0.822 for the cakes) values (P<0.05). The addition of SP caused a significant change in the color of the
batters and cakes. The vitamin C content of the batters and cakes increased depending on the amount of SP
(P<0.05). The highest weight loss (14.83%) and cooking yield (89.40%) values were observed for the plain
cake and cake with 10% SP, respectively, where this cake had the highest sensorial acceptability by the
panelists.
