Seven different cakes, including a control group, were produced using RC (Rosa canina L.) and RS (Rosa spinosissima L.) powders at 5%, 10%, and 15% levels as wheat flour substitutes. pH, moisture, Fe, K, Mn, total phenolic content, total flavonoid content, and antioxidant activities were higher in RS powder than in RC powder. Colour parameters (L*, a*, and b*) indicated that RC had lighter, redder, and more yellowish hues than RS. The addition of RC and RS powders resulted in a significant decrease in the pH values of the dough and cakes. Compared to the control group, the highest ash content was detected in the RC15 and RS15 groups (1,22±0,03%), and the highest moisture content was found in the RS15 group (23,39±0,47%). The specific volume of the cake treatments decreased compared to the control group. With the addition of RC and RS powders, increases in total phenolic content, total flavonoids, and antioxidant activities (DPPH and FRAP) were observed. This increase was particularly high in the cakes with RS powder. In the cakes, the RC-added samples had darker, redder, and more yellowish colours compared to the control group, while the RS-added cakes were darker and redder, but less yellowish. According to the sensory analysis results, statistical differences were found between the groups in crust colour, crumb colour, taste, aroma, and overall acceptability, with the highest scores obtained in the cakes with RS15 addition. Considering all parameters, the cake formulation supplemented with RS15 was determined to be the most suitable and effective approach for the development of functional cakes.
Koçoğlu et al. (Mon,) studied this question.