ArticlePloS one2020
Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake.
Article in PloS one, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
9 citing papers in PubMed.
- Phytochemical Profiling and Antioxidant Properties ofPlants (Basel, Switzerland) · 2026Article
- Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread.Current research in food science · 2026Article
- Review
- Article
- The effects of blueberry (Food science & nutrition · 2024Article
- Effect onFood science & nutrition · 2023Article
- Development of Functional Pizza Base Enriched with Jujube (Foods (Basel, Switzerland) · 2022Article
- Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols viaFood chemistry: X · 2022Article
- Physico-Chemical and Phytochemical Characterization of Moroccan Wild Jujube "Molecules (Basel, Switzerland) · 2020Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Jujube (Ziziphus lotus L.) fruit has multiple functional properties and represents an interesting source of bioactive compounds. The purpose of this study was to improve the functionality and the sensory properties of sponge cake enriched with Z. lotus fruit. The polyphenols and flavonoids levels in the sponge cake and its antioxidant potential increased with the addition of 0-10 g of jujube powder/100 g of wheat flour. The crumb color parameters, L* and b*, decreased with the addition of jujube powder, whereas the a* value increased. In the texture analysis, addition of jujube powder resulted in an increase of the hardness and chewiness, but the springiness was reduced. The sensory evaluation showed that supplementation of jujube powder did not manifest any undesirable organoleptic response and showed satisfactory consumer acceptability. Overall, the addition at 5% jujube powder showed the finest sensory properties of the sponge cake.
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