Zeitschriftenartikel: „Cakes“

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Moore, Amber. „Mini cakes“. Canadian Journal of Family and Youth / Le Journal Canadien de Famille et de la Jeunesse 10, Nr. 1 (23.03.2018): 497. http://dx.doi.org/10.29173/cjfy29384.

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Sewell, Thomas, Magnus O. Myreen, Yong Kiam Tan, Ramana Kumar, Alexander Mihajlovic, Oskar Abrahamsson und Scott Owens. „Cakes That Bake Cakes: Dynamic Computation in CakeML“. Proceedings of the ACM on Programming Languages 7, PLDI (06.06.2023): 1121–44. http://dx.doi.org/10.1145/3591266.

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We have extended the verified CakeML compiler with a new language primitive, Eval, which permits evaluation of new CakeML syntax at runtime. This new implementation supports an ambitious form of compilation at runtime and dynamic execution, where the original and dynamically added code can share (higher-order) values and recursively call each other. This is, to our knowledge, the first verified run-time environment capable of supporting a standard LCF-style theorem prover design. Modifying the modern CakeML compiler pipeline and proofs to support a dynamic computation semantics was an extensive project. We review the design decisions, proof techniques, and proof engineering lessons from the project, and highlight some unexpected complications.

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Dadlez, E. M. „Cakes as Speech and Cakes as Art in Colorado“. Philosophers' Magazine, Nr. 83 (2018): 9–10. http://dx.doi.org/10.5840/tpm20188393.

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4

Rina Asmaul, Susilowati und Diana Evawati. „Pelatihan Pembuatan Roll Cake Batik Pada PKK Kelurahan Mojo Kecamatan Gubeng Surabaya“. Soeropati 4, Nr. 1 (30.11.2021): 54–63. http://dx.doi.org/10.35891/js.v4i1.2935.

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Industrial growth in the food sector in Indonesia is quite good, especially in Surabaya. The training in cake making encourages the emergence of various kinds of cakes that are used as souvenirs for typical Surabaya cakes. The training on making batik roll cakes is expected to bring up creative ideas in cake making. The training method here uses lecture and demonstration methods, the target is PKK women where the implementation is in Urban village Mojo district Gubeng Surabaya. The result of the training on making batik roll cakes is that PKK women are very enthusiastic in making batik roll cakes. The results of making roll cakes can be developed as a business, especially as a cake icon located in Urban village Mojo district Gubeng Surabaya, so that the family's economy can increase.

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Prokopov, Tsvetko, Zhivka Goranova, Marianna Baeva, Anton Slavov und Charis M. Galanakis. „Effects of powder from white cabbage outer leaves on sponge cake quality“. International Agrophysics 29, Nr. 4 (01.10.2015): 493–500. http://dx.doi.org/10.1515/intag-2015-0055.

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AbstractThe main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-products - cabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significantly affected the cake volume and textural properties. Springiness of cakes with cabbage leaf powder and crumb tenderness were lower, while the structure was stable at high loads, as expressed by lower shrinkage in comparison with the control cake. The nutritional value of the sponge cakes with cabbage leaf powder was lower than the control cake. The cells cakes modified by cabbage leaf powder were smaller and almost equal, uniformly distributed in the crumb, and at the same time had thicker walls. The cakes with addition of cabbage leaf powder showed the springiness and their crumb tenderness were lower, while their structure was stable at high loads. Control cake showed higher water-absorbing capacity compared to the cakes with 10 and 20% cabbage leaf powder.

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Daud, Ibrahim, Abdul Kadir, Dini Rusqiati, Yanuar Bachtiar, Zainal Arifin, Ari Irawan, Siti Mahmudah und Dhea Rahada Salsa Dilla. „A Marketing Management Training and Guidance for Gempita Berkarya Group, Banua Rantau Village, Batang Alai District, HST District“. OMNICODE Journal (Omnicompetence Community Developement Journal) 1, Nr. 2 (15.06.2022): 48–52. http://dx.doi.org/10.55756/omnicode.v1i2.83.

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There are many types of traditional Indonesian cakes. Each traditional cake has its own characteristics. Now, traditional cakes are slowly starting to be replaced by the presence of modern cakes. Entrepreneurs, both individuals and groups of the traditional cake industry, still use traditional marketing management, such as just waiting for consumers to come, their products are less creative. Training and guidance on marketing of traditional cakes was carried out in Batang Alai Village, HST Regency for 20 traditional cake craftsmen

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Cooke, Anna, Georgina Campbell, Jenny Bristow und Tim Allen. „Cakes and Ale“. Books Ireland, Nr. 249 (2002): 136. http://dx.doi.org/10.2307/20624007.

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Hill, Theodore P., und Kent E. Morrison. „Cutting Cakes Carefully“. College Mathematics Journal 41, Nr. 4 (September 2010): 281–88. http://dx.doi.org/10.4169/074683410x510272.

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Carleton, A. J., und A. G. Salway. „Dewatering of cakes“. Filtration & Separation 30, Nr. 7 (November 1993): 641–36. http://dx.doi.org/10.1016/0015-1882(93)80498-l.

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YAMASAKI, Yoshisada, Hironobu YAMAOKA, Hironobu NISHIKAWA, Masahiko TAKATA und Koichi NAKAJIMA. „TWO CASES OF DIETETIC ILEUS CAUSED BY RICE CAKES“. Nihon Rinsho Geka Gakkai Zasshi (Journal of Japan Surgical Association) 65, Nr. 9 (2004): 2362–67. http://dx.doi.org/10.3919/jjsa.65.2362.

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Limbong, Edo Galasro, und Febrian Adi Pratama. „Komunikasi Visual Perancangan Kemasan Kue Akar Kelapa berdasarkan Unsur-unsur V.I.E.W“. Magenta | Official Journal STMK Trisakti 3, Nr. 02 (30.07.2019): 506–18. http://dx.doi.org/10.61344/magenta.v3i02.51.

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The culinary industry is a business that is in great demand, from the community to celebrities. The culinary industry that is currently developing is cakes and bread. Many cakes are on the market, there are traditional cakes to various modern cakes. The number of modern cakes is growing, making traditional cakes increasingly less well known by the public, especially for teenagers. One of them is akar kelapa cake. This traditional cake comes from the Betawi region. This cake is usually served during Eid or family events. Though, akar kelapa cake can be used as a daily snack because it does not use preservatives. However, this cake is increasingly unpopular because of the lack of promotion and the form of packaging used looks outdated because it is wrapped in clear plastic. Therefore, to re-attract the interest of the community, one way is to make akar kelapa cake packaging using elements of V.I.E.W. So that it can attract attention and the coconut root cake is again known. The research method used is qualitative with the approach to the process of creating the work. So the output produced is a coconut root cake package. Data collection techniques are conducting observations and literature studies.

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Öztürk, Elif, und Gülden Ova. „Evaluation of Cocoa Bean Hulls as a Fat Replacer On Functional Cake Production“. Turkish Journal of Agriculture - Food Science and Technology 6, Nr. 8 (20.08.2018): 1043. http://dx.doi.org/10.24925/turjaf.v6i8.1043-1050.1934.

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The effects of raw and leached cocoa bean hulls were investigated as a fat replacer in pound cakes. This substitution was applied for raw (RCBH) and leached (LCBH) grinded cacao bean hulls/oil in the ratios of 30/70 (30%), 40/60 (40%) and 50/50 (50%). Chemical, physical and sensorial properties of raw and leached cocoa bean hulls were studied as well as fat substituted cakes. Ash, protein, total phenolic compounds and total antioxidant activity decreased with leaching process. Crude fiber content increased in fat substituted cakes compared to control cake. RCBH cakes showed higher bioactive components than LCBH cakes because of raw cocoa bean hulls were higher phenolic compounds and total antioxidant activities than leached cocoa bean hulls. The results showed that 50% of vegetable oil replacement with raw cocoa bean hull in cake formulation significantly improved chemical, physical and sensory properties of fat substituted cakes.

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Hashem, Kawther M., Feng J. He, Sarah A. Alderton und Graham A. MacGregor. „Cross-sectional survey of the amount of sugar and energy in cakes and biscuits on sale in the UK for the evaluation of the sugar-reduction programme“. BMJ Open 8, Nr. 7 (Juli 2018): e019075. http://dx.doi.org/10.1136/bmjopen-2017-019075.

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ObjectivesTo investigate the variation in sugar and energy content of cakes and biscuits available in the UK.DesignWe carried out a cross-sectional survey in 2016 of 381 cakes and 481 biscuits available in nine main UK supermarkets.MethodsThe sugar and energy content was collected from product packaging and nutrition labelling of cake and biscuit products.ResultsThe average sugar content in cakes and biscuits was 36.6±7.6 and 30.0±9.2 g/100 g, respectively. The mean energy content was 406±37 for cakes and 484±38 kcal/100 g for biscuits. There was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. 97% of cakes and 74% of biscuits would receive a ‘red’ (high) label for sugar.ConclusionsThis research makes available baseline data of the cakes and biscuits market in the UK for future evaluation of the recently launched sugar-reduction programme. The study showed that reductions in sugar and energy content of cakes and biscuits are possible, since there was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. A reduction in sugar and energy content, and overall cake and biscuit consumption, can help reduce overall sugar and energy intake in the UK and thus reduce the risk of obesity and dental caries.

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Singha, Dhrubajyoti, Md Fahad Jubayer, Kumkum Devnath, Delara Akhter, Thottiam Vasudevan Ranganathan, Md Towhidur Rahman und Md Anisur Rahman Mazumder. „Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake“. J 4, Nr. 3 (17.08.2021): 430–43. http://dx.doi.org/10.3390/j4030033.

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Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

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Przygodzka, Małgorzata, Henryk Zieliński, Zuzana Ciesarová, Kristina Kukurová und Grzegorz Lamparski. „Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices“. Journal of Chemistry 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/418639.

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The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

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S. Fan, F. Hsieh und H. E. Huff. „PUFFING OF WHEAT CAKES USING A RICE CAKE MACHINE“. Applied Engineering in Agriculture 15, Nr. 6 (1999): 677–84. http://dx.doi.org/10.13031/2013.5837.

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Hussain, R. M. „The sweet cake that reaches parts other cakes can't!“ Postgraduate Medical Journal 79, Nr. 928 (01.02.2003): 115–16. http://dx.doi.org/10.1136/pmj.79.928.115.

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Segundo, Cristina, Alejandra Giménez, Manuel Lobo, Laura Iturriaga und Norma Samman. „Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour“. Food Science and Technology International 26, Nr. 2 (14.08.2019): 95–104. http://dx.doi.org/10.1177/1082013219860361.

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The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with texture and sensory characteristics acceptable. The replacement of corn flour by GB flour increased the density in layer cake batters, while in sponge cake batters the density decreased. The batters were influenced by the increase in the flow properties, the viscoelastic behaviour, and the decrease in the thixotropic properties. The thermal analysis of batters determined a partial gelatinization of the starch, which together with its rheological properties influenced the cakes’ texture parameters. The substitution of 30% corn flour by GB flour in sponge and layer cakes produced a decrease in cohesiveness and an increase in hardness. In sponge cakes, incorporation of up to 30% of GB flour improved the sensory attributes and the textural properties, while in layer cakes a 30% substitution did not significantly deteriorate the quality of cakes.

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Hayuningtyas, I. R., A. N. Al Hafidl, A. M. Qoyimmah, S. S. P. Perdana, E. Y. R. Lamdari, Y. Rachmawati, R. W. Astuti, P. D. Parawestri, N. Kusumawati und R. D. Saputri. „Assessing solvent impact on Moringa oleifera seed cake nutrition: towards sustainable food and feed production“. IOP Conference Series: Earth and Environmental Science 1356, Nr. 1 (01.06.2024): 012015. http://dx.doi.org/10.1088/1755-1315/1356/1/012015.

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Abstract Moringa oleifera seed cake, a byproduct of oil extraction, represents a valuable resource for animal and human nutrition. However, solvent selection during extraction significantly influences the cake’s composition. This study aims to evaluates Moringa seed cakes extracted with ethanol, methanol, and hexane, employing proximate analysis, metal content assessment, and microbial testing. The drying process involved hexane seed cake at 55°C, and ethanol and methanol cakes at 70°C for one hour. Proximate analysis indicates that all seed cakes surpass quality standards (SNI, 3571-2009) for ash and crude protein. Hexane seed cake, distinguished by the highest ash (6.4972%) and crude protein (42.1169%), is identified as suitable for bakery and snacks, featuring optimal calcium (0.9697%) and minimal crude fiber (1.9386%), aligning with chicken feed standards (SNI, 8173.2:2015). Methanol seed cake, rich in crude fat (15.7618%) and calories (6549.89 Kcal/Kg), proves suitable for fishery feed. Ethanol seed cake, abundant in crude fiber (30.0319%), is advantageous for calf feed and serves as a foundational ingredient in bakery and snacks. Metal content and microbial contamination adhere to Indonesian standards (SNI, 3751-2009) and (SNI, 3148.2:2009), solidifying Moringa seed cake as a viable alternative across diverse applications.

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Marlina, Winny Alna, Habibullah Habibullah und Armijal Armijal. „Pengendalian Kualitas Cake dengan Seven Tools di Usaha Ladior, Payakumbuh“. Jurnal Optimalisasi 9, Nr. 2 (02.10.2023): 134. http://dx.doi.org/10.35308/jopt.v9i2.8367.

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Established in 2002, the Ladior Cake and Cookies MSME operates in the culinary industry, specializing in the production of different kinds of moist cakes and pastries. The company places a strong emphasis on quality control. The company suffered from defective products resulting from quality issues in the production of both wet and dry cakes. Cake flaws include burned cakes, uneven cake sizes, unsightly cakes, easily brittle cakes, and moldy cakes. The purpose of this research is to control cake quality utilizing seven tools. This study is using a quantitative methodology. The research findings indicate that five different types of cake defects were obtained using the check sheet; the highest defects were caused by burnt cake when stratification was applied; the data were obtained using a histogram; the scatter diagram displayed the relationship between the factors causing defects; the Control Chart diagram displayed controlled cake production data; the Pareto diagram identified the defects that required attention, the most critical of which was an empty cake; and the Fish Bone Diagram identified the factors that cause burnt cake defects because the oven needed to be replaced. Factors including Man, Machine, Method, and Material are responsible for the highest number of cake defects out of all product. The Ladior Cake & Cookies owners have to improve maintenance, honing worker professionalism, and stepping up production process oversight to cut down on the amount of faulty goods. Seven tools will be added to the TQM technique by future researchers and used with other MSMEs.

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Lubis, M.Kom., Chairisni, Devid Sumarlie und Teny Handhayani. „PENGENALAN KUE TRADISIONAL INDONESIA MENGGUNAKAN ALGORITMA CONVOLUTIONAL NEURAL NETWORK“. Computatio : Journal of Computer Science and Information Systems 6, Nr. 2 (03.02.2023): 164–71. http://dx.doi.org/10.24912/computatio.v6i2.21098.

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In Indonesia, a lot of cakes are included in the category of traditional snacks. Traditional snacks are a unique culture of the archipelago that must be preserved by Indonesians. Traditional cakes are snacks that people like because they are dense and filling. Traditional cakes have a variety of textures, shapes and colors are very diverse and some are similar to each other, so it is rather difficult to identify the cake. The problem faced by buyers is that they often do not know the name of a cake because of the many types of cakes sold in the market. Technological advances have also caused many local people to use social media to take photos of food, but to recognize these cakes, there are still many people who do not really understand traditional cakes compared to modern cakes. The above problem can be solved if a system is made to recognize the image/photo of the cake and the computer can be programmed and to classify the cake into a certain category of cake by utilizing the image of the cake using the Convolutional Neural Network (CNN) algorithm. The best test results are tests that include data augmentation during training, where VGG-16 has a higher accuracy than DenseNet121 which is 80% and DenseNet121 testing which uses k-fold cross validation with an accuracy of fold 1 which is 77% and a drastic increase up to fold 5. If without using data augmentation, the best result obtained is an accuracy of 83% achieved by DenseNet121 without transfer learning, learning rate 1e-5 and batch size 16.

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Haque, MA, R. Begum, AZ Shibly, MM Sultana und A. Khatun. „Influence of Jackfruit Pulp on the Quality and Shelf Life of Jackfruit Cake“. Journal of Environmental Science and Natural Resources 8, Nr. 1 (24.08.2015): 59–64. http://dx.doi.org/10.3329/jesnr.v8i1.24672.

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This study was designed to develop cakes incorporating jack-fruit pulp. The seed free jackfruit bulbs blend were used at the level of 10%, 20%, 30% and 40% to prepare jackfruit cake The physical and chemical properties of cakes were analyzed and compared with plane cake (without jack-fruit pulp).The cake containing 10% jack-fruit pulp was best among the samples on the basis of rust and crumb colour and texture of the cakes..The flavours of the cake containing 20% jack-fruit pulp were better than other cakes. The statistical analysis of organoleptic test response of sensory attributes revealed that colour, flavour, taste, texture and overall acceptability werehigher in the cakes containing 10% and 20% jackfruitpulp than normal cake.Shelf life of jack-fruitcakes were decreased with the increased level of substitution of jackfruit pulp during seven day storage on the basis of microbial count.Cake containing 10% jack-fruit showed acceptable physical characteristics, sensory attributes and microbial load.J. Environ. Sci. & Natural Resources, 8(1): 59-64 2015

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Arifin, Zainal, Budi Artinah, Antung Noor Asiah, Mujenah, Pebrina Veronica und Cindy Lea Novita. „A Change Management Training and Guidance for Gempita Berkarya Group, Banua Rantau Village, Batang Alai Selatan District, HST Regency“. OMNICODE Journal (Omnicompetence Community Developement Journal) 1, Nr. 1 (25.12.2021): 12–17. http://dx.doi.org/10.55756/omnicode.v1i1.74.

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The production of traditional cakes is now starting to decrease due to the presence of modern cakes and even imported cakes. It takes a lot of effort and help to revive the traditional cake which is a symbol of a region. The activities of providing counseling, motivation and change management to 20 traditional cake craftsmen in Hulu Sungai Tengah Regency provided benefits to help them dare to take important decisions in business,

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Yildiz, Tolga, Una Stankovic, Julius Zolg, Marco Gleiß und Hermann Nirschl. „Mechanical Dewatering of Homogeneous and Segregated Filter Cakes by Vibration Compaction“. ChemEngineering 8, Nr. 3 (03.05.2024): 49. http://dx.doi.org/10.3390/chemengineering8030049.

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The solid volume fraction of a slurry requiring solid–liquid separation often fluctuates in industrial cake filtration processes. For low solid volume fractions, particle segregation arises, resulting in an inhomogeneous filter cake structure. Particle segregation has significant impacts on cake formation such as a longer cake formation time compared to homogeneous cakes. This work addresses the impact of this effect on vibration compaction, which is an alternative deliquoring method applying oscillatory shears to the filter cake. The dewatering results of homogeneous and segregated cakes made of the same material with a broad particle size distribution are compared. Although cake deliquoring is achievable despite particle segregation, vibration compaction is more effective for homogeneous cakes. The reason is that no particle size homogenization within segregated cakes occurs due to oscillatory shear, as particle size analyses indicate. The particle size measurements of cakes before and after vibration compaction reveal that the material’s particle size distribution is preserved despite vibration application. Vibration compaction achieves higher deliquoring than the common compaction method by squeezing, as elastic recovery effects after squeezing lead to the reabsorbing of liquid, already expressed and stored in the filter cloth. This demonstrates that vibration compaction is a real alternative for cake deliquoring.

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Arriyani, Yang Fitri, Husman Husman, Rio Ardiansyah und Vidian Suryani. „Mekanisasi Pencetak Kue Kacang“. Manutech : Jurnal Teknologi Manufaktur 10, Nr. 02 (20.05.2019): 65–69. http://dx.doi.org/10.33504/manutech.v10i02.73.

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Peanut cake is one of the typical Indonesian pastries which includes the most popular cakes by Indonesian people including the people of the Province of Bangka Belitung Islands. The process of processing peanut cakes through several stages, namely the processing of peanuts, the printing of bean cake dough. The current method of printing peanut cakes is still manually using one by one as a tool to print the bean cake. The purpose of this study is to design and make a bean cake printing tool that is capable of printing 20 bean cakes in one process. The stages in making this bean cake printing device start from problem identification, planning, designing, tool making, assembling, and testing. Based on the results of the trials that have been carried out, the tool is capable of printing 20 prints in a single process and the dough is not attached to the mold.

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Sheikh, MAM, A. Kumar, MM Islam und MS Mahomud. „The Effects of Mushroom Powder on the Quality of Cake“. Progressive Agriculture 21, Nr. 1-2 (02.11.2013): 205–14. http://dx.doi.org/10.3329/pa.v21i1-2.16769.

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The fresh mushroom and mushroom powder were analysed for their composition. Mushroom powder was incorporated in the formulations of cake at 0, 5, 10, 15 and 20% by weight. The effect of various levels of mushroom powder on the physico-chemical properties and nutritional quality of cakes had been observed. Mushroom powder at 15% addition level significantly improved colour, flavour and texture of cake. Cakes were also prepared by incorporating various levels (0-20%) of mushroom powder in plane cake formulations to evaluate optimum level of powder addition. It was observed that in achieving acceptable cake quality, in terms of volume significantly higher amount (10-15%) of mushroom powder could be incorporated in cake formulations. Compositional analysis of cake showed that cake containing mushroom powder had higher protein and fat content and lower carbohydrate content than the control cake. The cakes containing various levels of mushroom powder were evaluated for their sensory attributes by a panel of 10 tasters. The results revealed that the colour and flavour of cake containing mushroom powder was significantly different from the control cake. The texture of the cakes with mushroom powder was equally acceptable to the control cake. The overall acceptability of the cakes with mushroom powder was equally acceptable to the control cake.DOI: http://dx.doi.org/10.3329/pa.v21i1-2.16769 Progress. Agric. 21(1 & 2): 205 - 214, 2010

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Madhumitha, B., S. Gnanaprakash, C. Jayapradha, S. Thankappan, S. Rathikannu und T. Priyanga. „In vitro bio-efficacy of biocontrol agents and oil cakes against Pythium aphanidermatum from tomato“. Journal of Environmental Biology 43, Nr. 6 (15.11.2022): 864–72. http://dx.doi.org/10.22438/jeb/43/6/mrn-3032.

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Aim: To compare the bio-efficacy of biocontrol agents and oil cakes against Pythium aphanidermatum causing damping off disease in tomato under in vitro condition. Methodology: Bioefficacy of native biocontrol agents viz., Trichoderma viride, Pseudomonas fluoroscens, Bacillus subtilis and nine different oil cakes viz., castor cake, cotton cake, coconut cake, gingelly cake, groundnut cake, mahua cake, neem cake, pungam cake and soyabean cake were screened in vitro against damping off pathogen through dual culture technique and Poison food technique. Data on percent inhibition was calculated and efficient biocontrol agent / oil cake was identified. Results: Results of dual culture technique revealed that under in vitro conditions, the biocontrol agent Trichoderma viride (TV4) showed maximum per cent inhibition of 80.15% against P. aphanidermatum the Poison Food Technique showed that neem cake was more effective at 5% and 10% with maximum inhibition percentage of 52.44% and 66.20%, respectively. Interpretation: Fungal biocontrol agent T. viride was found more efficient against tomato damping off pathogen when compared to with oil cakes. Key words: Biocontrol agents, Bio-efficacy, Damping off, Oil cakes, Pythium aphanidermatum, Tomato

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Kuhn, Wolfgang, und Zuzana Kuhn. „Cutting High-Dimensional Cakes“. American Mathematical Monthly 105, Nr. 2 (Februar 1998): 168. http://dx.doi.org/10.2307/2589649.

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Lam, Philippe, und Thomas W. Patapoff. „Split-Cakes, Still Delicious“. PDA Journal of Pharmaceutical Science and Technology 73, Nr. 1 (29.08.2018): 16–29. http://dx.doi.org/10.5731/pdajpst.2018.008813.

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MIZUKOSH, Masahiko. „Cakes ; Foam-Porous Structure“. Journal of Japan Oil Chemists' Society 42, Nr. 10 (1993): 800–806. http://dx.doi.org/10.5650/jos1956.42.800.

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Moore, R. T. „King alfred's cakes hURLed“. Mycologist 15, Nr. 2 (Mai 2001): 62. http://dx.doi.org/10.1016/s0269-915x(01)80080-x.

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Pyrih, Pavel. „Lovely Math Wedding Cakes“. Mathematical Intelligencer 31, Nr. 3 (Juni 2009): 1–3. http://dx.doi.org/10.1007/s00283-009-9072-8.

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Kühn, Wolfgang, und Zuzana Kühn. „Cutting High-Dimensional Cakes“. American Mathematical Monthly 105, Nr. 2 (Februar 1998): 168–69. http://dx.doi.org/10.1080/00029890.1998.12004865.

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Smoyer, Amy B. „Making Fatty Girl Cakes“. Prison Journal 96, Nr. 2 (29.07.2015): 191–209. http://dx.doi.org/10.1177/0032885515596520.

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Dutta, Anurag. „Quantaslicing: Scientifically Slicing Cakes“. Resonance 29, Nr. 1 (18.01.2024): 109–14. http://dx.doi.org/10.1007/s12045-024-1741-6.

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Öztürk, Elif, und Gülden Ova. „Cocoa Bean Hulls: Effect on Nutritional Quality, Texture and Sensory Properties of Pound Cake“. Turkish Journal of Agriculture - Food Science and Technology 8, Nr. 3 (16.03.2020): 560. http://dx.doi.org/10.24925/turjaf.v8i3.560-567.2865.

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In this study, wheat flour was substituted with the following ratios of the raw (RCBH) and leached (LCBH) cocoa bean hull (CBH) in pound cakes (PC) (CBH/wheat flour ratios: 20/80 (20%), 30/70 (30%) and 40/60 (40%)), respectively. The proximate composition and the content of bioactive compounds in the cake samples for each weight ratio of RCBH and LCBH and in the hulls were evaluated. Fiber, ash, total antioxidant activity (TAA) and total phenolic compound (TPC) contents increased with the CBH content in the cakes. No significant difference was found in the specific volume among the cake samples. Based on the results of the textural analysis, all cake samples showed higher hardness, lower springiness and cohesiveness than those of the control cake. Regarding to the color of the crumb and crust, the 40% LCBH and RCBH cakes presented the lowest L*, a* and b* values. According to the Principal Component Analysis (PCA), it was observed that the properties with respect to the cell uniformity, adhesiveness, sweetness, oiliness and humidity of the 20LCBH and 20RCBH cakes can be distinguished clearly from the other flour substituted cakes.

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Min, Fanlu, Wei Zhu, Shengquan Xia, Rui Wang, Daiwei Wei und Teng Jiang. „Test Study on Airtight Capability of Filter Cakes for Slurry Shield and Its Application in a Case“. Advances in Materials Science and Engineering 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/696801.

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To learn the airproof capacity of filter cakes as opening chambers under air pressure, a series of tests were carried out. The variations of discharged water with air pressure and time were observed, and the relationship between airproof capacity of filter cakes and surrounding air pressure was analysed. The test results indicated that there were three stages as compressed air acting on filter cakes: completely not infiltration, a very small amount of infiltration, and penetration leakage. The certain air pressure between the first and second stages was called the airproofing value of filter cake. And a capillary bundle model was used to explain the mechanism of air tightness of filter cakes. In Nanjing Yangtze River Tunnel, a 5 cm thickness filter cake was formed in gravel sand, and its airproofing value was a little lower than 0.12 MPa. The air pressure used as opening chamber should be equal to the summation of water pressure in sand and airproofing value of filter cake. While the air pressure is larger than the summation, the filter cake would be gas permeable. The slurry formulation and airproofing value of filter cakes obtained in the tests were applied successfully in Nanjing Yangtze River Tunnel.

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Narayanan, Aruna, und Sowmiya Sundar. „Consumer Preference on Cakes, Acceptability and Nutritional Evaluation of Food Fortified Cakes“. European Journal of Nutrition & Food Safety 5, Nr. 5 (10.01.2015): 377. http://dx.doi.org/10.9734/ejnfs/2015/20864.

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Tkachenko, Alina. „DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES“. EUREKA: Life Sciences 4 (31.07.2018): 49–55. http://dx.doi.org/10.21303/2504-5695.2018.00666.

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The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes’ quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa’, based on rye flour, “Golden amaranth”, based on amaranth flour and “Hempen delight”, based on hempen flour. For evaluating organoleptic characteristics of cakes, there was presented 50-point scale that includes evaluation of the following parameters: form, surface condition, color of crust, condition and color of crumble, porosity structure, smell, taste, flavor, post-taste, malaxation of crumble. Based on the method of expert evaluations, there were determined significance coefficients for each parameter. Thus, coefficient 0,5 was set for the parameters “porosity structure” and 1,5 for “color” and “smell”, the significance coefficient was equal 1 for a series of other parameters. The developed scale provided the following criteria of cakes evaluation: 45–50 points − "perfectly”, 40–44 points − "well", 30–39 points − "satisfactorily”, lower 30 points – “unsatisfactorily”. Based on the developed scale, the developed cakes were evaluated by the gustatory commission. All developed cakes corresponded to the mark “perfectly” by organoleptic parameters. The highest index of the quality level was inherent to the cake “Grechanyk” " – 0,99 at general sum of points for the gustatory evaluation 49,95. The cake Zhytnytsa corresponded to 0,98 by the quality level, "Hempen delight" – 0,96. The lowest quality level was detected in the cake “Golden amaranth” (0,94),that is caused by the specific taste of amaranth flour.

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Pinto, C. S., A. L. R. Magalhães, A. L. Teodoro, G. C. Gois, R. M. L. Véras, F. S. Campos, D. B. Nascimento, A. P. Andrade, L. P. Oliveira und I. E. Lima. „Potential alternative feed sources for ruminant feeding from the biodiesel production chain by-products“. South African Journal of Animal Science 50, Nr. 1 (20.04.2020): 69–77. http://dx.doi.org/10.4314/sajas.v50i1.8.

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This study aimed to evaluate the chemical composition, fractionation of nitrogen compounds and carbohydrates, digestibility parameters, gas production kinetics and ruminal fermentation of fruit seed cakes. The experiment was conducted in a completely randomized design with three fruit seed cakes (treatments) and four replications. The cakes were made of seeds of custard apple (Annona squamosa), soursop (Annona muricata) and passion fruit (Passiflora edulis), which were collected in a biodiesel plant. The passion fruit seed cake presented the highest content of dry matter, neutral detergent fibre crude protein (NDFcp), acid detergent fibre (ADF), lignin and total carbohydrates (P<0.05). The custard apple seed cake presented high proportions of crude protein, condensed tannins and digestible energy (P<0.05). The soursop seed cake presented higher values for ether extract and total digestible nutrients (P<0.05). For potential degradability, the authors detected a difference between the custard apple, soursop and passion fruit seed cakes. The total volume of gases was higher for custard apple and soursop seed cakes. Custard apple seed cake presented higher proportions of in vitro degradation parameters (P<0.05). Thus this cake could provide greater nutrient levels when supplied in ruminant diets, followed by soursop seed cake and passion fruit seed cake. Keywords: alternative food, by-products, ruminant feeding, seed cake, semi-arid

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Farzana, Tasnim, Jannatun Fatema, Fahiza Bisrat Hossain, Sadia Afrin und Shaikh Shahinur Rahman. „Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes“. Current Research in Nutrition and Food Science Journal 9, Nr. 2 (30.08.2021): 570–77. http://dx.doi.org/10.12944/crnfsj.9.2.20.

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Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

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Sulastri, S., Muhammad Nazar und Ismi Zatya. „Peningkatan kualitas produk dan pemasaran kue bhoi sebagai kue tradisional Aceh (Improving the quality of production and marketing of bhoi cake as traditional Aceh cake)“. Buletin Pengabdian Bulletin of Community Services 3, Nr. 2 (08.08.2023): 36–40. http://dx.doi.org/10.24815/bulpengmas.v3i2.28477.

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Bhoi cake is one of Aceh's traditional cakes which is served at every traditional wedding party and other events as a side dish to the main meal. Community service activities have been carried out in the Syiah Kuala District, namely Gampong Peurada. This service aims to increase the durability of bhoi cakes, change the packaging to be more attractive and help producers to be able to market bhoi cake products online in e-commerce. This service begins with a survey of the initial conditions of bhoi cakes including post-production durability, packaging, and marketing systems. Before the dedication activity was carried out, the bhoi cake only lasted 5-7 days, after that the bhoi cake would grow mold which indicated that the cake was no longer fit for consumption. Bhoi cakes are packaged in ordinary transparent plastic and marketing is only across villages for the needs of traditional events. This service method uses production, packaging, and marketing assistance. After the dedication, it was obtained that the bhoi cake had a shelf life of 1 month and had a good texture. The bhoi cake packaging is more attractive and modern and is accompanied by the brand name, composition, and production date information. Bhoi cakes can now be purchased by consumers online at the e-commerce link provided.

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Victor, Victor. „BUSINESS ANALYSIS OF CANVAS AND SWOT MODELS (CASE STUDY FOR CULINARY CROSSBREED CAKE "TN. XYZ")“. Dinasti International Journal of Economics, Finance & Accounting 1, Nr. 3 (14.08.2020): 515–25. http://dx.doi.org/10.38035/dijefa.v1i3.451.

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Basket cakes (some call them baskets), named after their printed basket-shaped containers, are cakes made from sticky rice flour and sugar and have a sticky and sticky texture. This cake is one of the typical cakes or mandatory Chinese New Year celebrations. "TN.XYZ" Basket Cake Business is a domestic company that makes basket cakes that are normally made and marketed each year before the Chinese New Year celebrations. The value proposition of “TN.XYZ” Basket Cake is a typical Peranakan cuisine that is marketed before the Chinese New Year. The channel chosen by the owner to verbally sell his products using traditional methods also uses digital technology via social media Instagram. In addition, the owner performs consignment storage in traditional markets and sells products to retail outlets as product demand increases. Customer relationship from Kue Basket "TN.XYZ" via social media Instagram. WhatsApp is also used to upload the results of testimonials from consumers who have already purchased "TN.XYZ" cake basket products through online media.

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Nandurdikar, Neeraj S., Nicholas E. Takach und Stefan Z. Miska. „Chemically Improved Filter Cakes for Drilling Wells“. Journal of Energy Resources Technology 124, Nr. 4 (20.11.2002): 223–30. http://dx.doi.org/10.1115/1.1492841.

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Blast furnace slag (BFS) is a latent hydraulic material similar in composition to Portland cement. BFS was originally studied for mud to cement (MTC) purposes. This application called for large quantities of BFS (40–500 ppb (lb/bbl)) and ultimately proved to be ineffective. Subsequently, BFS has been investigated as an additive in drilling fluids. In a recent study, muds containing additive-level concentrations (5–30 lb/bbl) of BFS were shown to be effective in reducing formation damage. The present work extends the investigation of BFS as a drilling fluid additive. Specifically, we have explored the use of chemical reagents to activate the BFS in filter cakes to achieve cakes that are thin, impervious and firm. Filter cakes were formed from slag-laden drilling fluids in a high-pressure, high-temperature reverse filtration apparatus (permeability plugging apparatus). Studies were conducted with partially hydrolyzed polyacrlyamide (PHPA) muds and CaCO3-based fluids containing different loadings of BFS. Filter cakes of these fluids were treated with several different activators and the results were compared to cakes containing no BFS. Different activation techniques were investigated and a novel device was designed to measure the strength of the filter cakes. An environmental scanning electron microscope examined the relationship between the structural features of the activated cakes and their strengths. This study demonstrates that filter cakes containing BFS can be chemically activated to produce thin, firm cakes with improved filtration properties. These cakes should be able to form better bonds with cement subsequently used for completion.

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Febria Yunica, Febria Yunica, und Anni Faridah. „Analysis Of The Meaningfulness Of Lamang Siarang Traditional Food As A Typical Food Of Sariak Alahan Tigo, Solok District“. Jurnal Pendidikan Tata Boga dan Teknologi 5, Nr. 1 (31.10.2023): 50. http://dx.doi.org/10.24036/jptbt.v5i1.12471.

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This research is motivated by the fact that traditional cakes are rarely found because most people tend to like ready-to-eat food, especially in economic activities which are intended to increase the productivity of people's living standards. In the economic world, selling traditional cakes is less popular with the public. This has resulted in the lack of existence of traditional cakes among the public. The cause of the decline in the existence of traditional Indonesian cakes is the influence of globalization which makes traditional Indonesian cakes less popular compared to continental cakes and other than that, traditional cake makers are those who can be said to be elderly and quite a few young people are reluctant to participate in continuing to make traditional Indonesian cakes so that traditional cakes are hard to find. Like Lamang Siarang, it is very rarely known by the wider community because this traditional cake itself is only made on certain occasions and the manufacturing process is complicated and takes quite a long time. In this research, qualitative methods are used to reveal phenomena that occur based on natural facts, researching social life, behavior, function, organization, history and social movements, not controlled or manipulated conditions. The type of research used in this research is qualitative with a descriptive approach. Data was obtained from observations, interviews, and documentation by going directly into the field to obtain data from research informants. After the data obtained was saturated, the research stopped to conduct research on the meaning contained in Lamang Siarang on special days such as weddings, the Prophet's birthday, the 100th anniversary of death, welcoming the holy month of Ramadan and major Islamic holidays.

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Diniyati, Indah Amanah, Aisyah Nurwulan Ekadiarsi, Salsabila Bila, Ika Akmalia Herva Herdianti, Tasya Amelia und Wahidin Wahidin. „Etnomatematika: Konsep Matematika pada Kue Lebaran“. Mosharafa: Jurnal Pendidikan Matematika 11, Nr. 2 (31.05.2022): 247–56. http://dx.doi.org/10.31980/mosharafa.v11i2.1255.

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Pada saat belajar matematika sering mengalami kendala yang disebabkan ketika pembelajaran tidak memberikan contoh konkret dari objek matematika yang abstrak. Tujuan penelitian ini adalah untuk menganalisis etnomatematika yang terdapat di kue lebaran. Metode yang digunakan penelitian kualitatif dengan pendekatan etnografi. Total objek yang diteliti ada 4 buah kue lebaran, yaitu kue lidah kucing, kue kastangel, kue putri salju, kue nastar, dan 1 subjek untuk diwawancara, yaitu pedagang kue. Teknik penelitian ini menggunakan observasi, wawancara, dan dokumentasi. Hasil penelitian ini diperoleh Diantaranya pada kue nastar yang terbentuk dari bangun ruang setengah bola, kue putri salju yang terbentuk dari juring dan tembereng lingkaran kue kastangel yang terbentuk dari bangun ruang balok, dan kue Lidah kucing yang terbentuk dari bangun datar persegi panjang dan setengah lingkaran. Diharapkan dari pembelajaran konstektual yang menggunakan kue lebaran sebagai media pembelajaran dapat membantu serta menambah wawasan dalam memahami konsep bangun geometri pada matematika.At the time of learning mathematics often experience obstacles caused when learning does not provide concrete examples of abstract mathematical objects. The purpose of this study was to analyze the ethnomathematics contained in the Eid cake. The method used is qualitative research with an ethnographic approach. The total objects studied were 4 Eid cakes, namely cat tongue cake, kastangel cake, snow-white cake, nastar cake, and 1 subject to be interviewed, namely a cake seller. This research technique uses observation, interviews, and documentation. The results of this study were obtained. Among them are nastar cakes which are formed from a half-spherical shape, snow princess cakes which are formed from circles and circles of kastangel cakes which are formed from blocks of space, and cat's tongue cakes which are formed from rectangular and semi-circular flat shapes. It is hoped that contextual learning using Eid cakes as a learning medium can help and add insight into understanding the concept of geometric shapes in mathematics.

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Diniyati, Indah Amanah, Aisyah Nurwulan Ekadiarsi, Salsabila, Ika Akmalia Herva Herdianti, Tasya Amelia und Wahidin. „Etnomatematika: Konsep Matematika pada Kue Lebaran“. Mosharafa: Jurnal Pendidikan Matematika 11, Nr. 2 (30.05.2022): 247–56. http://dx.doi.org/10.31980/mosharafa.v11i2.703.

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Pada saat belajar matematika sering mengalami kendala yang disebabkan ketika pembelajaran tidak memberikan contoh konkret dari objek matematika yang abstrak. Tujuan penelitian ini adalah untuk menganalisis etnomatematika yang terdapat di kue lebaran. Metode yang digunakan penelitian kualitatif dengan pendekatan etnografi. Total objek yang diteliti ada 4 buah kue lebaran, yaitu kue lidah kucing, kue kastangel, kue putri salju, kue nastar, dan 1 subjek untuk diwawancara, yaitu pedagang kue. Teknik penelitian ini menggunakan observasi, wawancara, dan dokumentasi. Hasil penelitian ini diperoleh Diantaranya pada kue nastar yang terbentuk dari bangun ruang setengah bola, kue putri salju yang terbentuk dari juring dan tembereng lingkaran kue kastangel yang terbentuk dari bangun ruang balok, dan kue Lidah kucing yang terbentuk dari bangun datar persegi panjang dan setengah lingkaran. Diharapkan dari pembelajaran konstektual yang menggunakan kue lebaran sebagai media pembelajaran dapat membantu serta menambah wawasan dalam memahami konsep bangun geometri pada matematika. At the time of learning mathematics often experience obstacles caused when learning does not provide concrete examples of abstract mathematical objects. The purpose of this study was to analyze the ethnomathematics contained in the Eid cake. The method used is qualitative research with an ethnographic approach. The total objects studied were 4 Eid cakes, namely cat tongue cake, kastangel cake, snow-white cake, nastar cake, and 1 subject to be interviewed, namely a cake seller. This research technique uses observation, interviews, and documentation. The results of this study were obtained. Among them are nastar cakes which are formed from a half-spherical shape, snow princess cakes which are formed from circles and circles of kastangel cakes which are formed from blocks of space, and cat's tongue cakes which are formed from rectangular and semi-circular flat shapes. It is hoped that contextual learning using Eid cakes as a learning medium can help and add insight into understanding the concept of geometric shapes in mathematics.

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Stastnik, Ondrej, Leos Pavlata und Eva Mrkvicova. „The Milk Thistle Seed Cakes and Hempseed Cakes are Potential Feed for Poultry“. Animals 10, Nr. 8 (10.08.2020): 1384. http://dx.doi.org/10.3390/ani10081384.

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The aims of this work were to summarize the nutritional value of the milk thistle seed cakes and hempseed cakes and describe the influence on selected performance parameters, metabolism and animal health from inclusion of these non-traditional feeds into diets. It seems more appropriate to apply the extract of the bioactive substances complex to the livestock diets than addition of expellers or other forms of plants processing. The seed expellers, etc. mostly worsened the chickens’ performance parameters with higher doses in diets, while most of the work using the extract yields had positive results on animal performance.

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Hamzehpour, Razieh, und Asiye Ahmadi Dastgerdi. „The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes“. International Journal of Food Science 2023 (14.06.2023): 1–6. http://dx.doi.org/10.1155/2023/6042636.

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The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0, 10, 20, and 30%) was investigated in gluten-free cake formulation. Cake containing amaranth and quinoa flour showed higher protein, fat, ash, and fiber content. A30 (30% amaranth) and Q30 (30% quinoa) had the highest values, and the control sample had the lowest values. The moisture content of the gluten-free cakes was not in the range of the Iranian standard. The sample containing 20% quinoa flour showed the highest specific volume ( 2.88 ± 0.09 cm3/g) and the lowest hardness ( 259.33 ± 10.09 g) ( p < 0.05 ). L ∗ value varied from 72.09 to 79, and the gluten-free cakes had a darker color. All the cakes containing quinoa and amaranth flour showed low a ∗ and b ∗ values ( p < 0.05 ). Gluten-free cakes contain high amounts of unsaturated fatty acids (linoleic and linolenic acids) and minerals (iron, calcium, magnesium, and zinc). The results of the sensory evaluation showed that the sample containing 10% of amaranth and quinoa flour obtained the highest taste, aroma, color, appearance, and overall acceptability score compared to other treatments. In conclusion, it is possible to produce gluten-free cakes with quinoa and amaranth flour with sensory and physicochemical properties similar to wheat cakes. The formulations containing 20% and 30% quinoa were the best.

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Han, Ji Ahn, und Ki Han Kwon. „Purchase Behavior According to the Development of Sustainable Pistachio (Pistacia vera L.) Rice Cake: For Korean Consumers“. Sustainability 15, Nr. 9 (05.05.2023): 7608. http://dx.doi.org/10.3390/su15097608.

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In recent years, the rice cake market has grown considerably in terms of research and development of products suitable for consumer needs and beneficial to health at the same time. Since the outbreak of COVID-19, the number of consumers consuming antioxidant-rich foods and immunity-boosting foods to improve health and promote healthy eating habits has increased. Pistachio rice cakes have been tested and found to be high in polyphenols, which have good antioxidant activity and strengthen the immune system. Therefore, research was conducted on pistachio rice cakes to develop safe, health functional, and sustainable food. In order to maximize the sales potential of pistachio rice cakes, a survey was conducted among Korean adults to investigate perception of pistachio, pistachio rice cake purchasing behavior, and popularization plans. Pearson’s correlation analysis was performed to examine the correlation between pistachio perception, pistachio rice cake purchasing behavior, and pistachio rice cake popularization measures, and they were found to have a close relationship. In addition, as a result of multiple regression analysis, perception and purchasing behavior of pistachio rice cake products were found to have a significant positive (+) effect on rice cake technology development, development of brand specializing in rice cakes, and cultivation of traditional rice cake experts. This study suggests that continuous research and development of food safety and sustainability of rice cakes are required, and it is expected to be utilized as basic data to form a research basis that can be a strategy for increasing sales in the rice cake industry.

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