Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties

Journal

Foods

Title

Superfine marigold powder improves the quality of sponge cake: lutein fortification, texture, and sensory properties

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1

significantly??? Decrease or increase

19-20

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19-20

2

rephrase for clarity. For sensory evaluation, the score should be mentioned instead of the increasing trend.

21-22

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=> The flavor of marigold and overall acceptability of sponge cake with superfine MP were 7.90±0.97 and 7.55±0.76 which is the highest value among the sample.

21-23

3

Choose appropriate keywords for the attention of researchers/readers. Add more keywords that are not contained in the title or the abstract.

25

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=>Jet mill; Lutein-enriched marigold powder; Baking; texture profiles; Sponge cake; Sensory evaluation

25-26

4

The author must have studied the Marigold flower powder chemical composition, with that author could calculate and predict the results regarding the functional and technological properties of the lutein-enriched marigold powder.

Materials and Methods

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=>The fresh flower weight was 6.54-11.84 g/plant dependent on harvest time and the lutein content (dry basis) was 7.87-11.07 mg/plant.

76-78

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CIE? An explanation should be added to the abbreviation first.

97

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=> CIE (Commission Internationale de Photométrie) L*, a*, b* color system

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To the materials and methods part: line 113 the AACC method number must be mentioned; the preparation part must be better described

113

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119

8

The reasoning for each result was inadequate, such as functional properties, microstructure, volume, etc. Coarse, fine, and superfine MP should be studied comparatively.

Results

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9

The optical quality of the SEM images is very low. Additionally, no scale bars are shown.

246

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271

10

BL stands for?

252

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=>The moisture content, pH, Baking Loss, specific volume, and color are listed in Table 3.

250

11

rephrase the statement “Color and L gradually decreased as the particle size of MP decreased.” for better understanding.

271

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=>The value of L* significantly decreased as the particle size of MP decreased (p<0.05).

12

Table 2. cited in text “3.3. Color and microstructure of differently sized MP”. Table 2 should be placed after citing.

Table 2

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=> But in line 171, Table 2 is required for describing particle distribution properties thus it should be placed in line 196.

196

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Conclusions must be more focused and targeted on the overall outcome of the study. The present section is a summary of the results.

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=> The breakdown of intact fiber structure induces decreased in WHC whereas the increase in SC due to the specific surface area reduced baking loss and improve the volume of sponge cake. Furthermore, dramatically increased in specific surface area increases the extraction of lutein contents thus the superfine MP and superfine MPS showed the highest contents of lutein.

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The script must be improved in terms of language, grammar, and syntax. 

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=> We re-edited by Editage (www.editage.co.kr) for English language editing.

Journal

Foods

Title

Superfine marigold powder improves the quality of sponge cake: lutein fortification, texture, and sensory properties

No.

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answer

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1

Marigold flower (Targetes erecta),…

50

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50

2

Marvel orange  Marigold (Tagetes erecta)

73-74

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75

3

Wheat flour - please provide the parameters of the flour used, gluten and ash content.

107

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=> wheat flour(carbohydrate 78%, protein 8%),

77

4

In this study, the specific volume (L/kg) of the sample was calculated by dividing the volume of bread sponge cake (mL) by its weight (g).

122-123

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=> In this study, the specific volume of the sample was calculated by dividing the volume of sponge cake (mL) by its weight (g).

124

5

 It would also be useful to calculate the total color difference between the control sample and the test sample (ΔE).

125

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=>The color of the samples was measured using a color difference meter (CR-400, Minolta Co., Ltd., Japan) according to the CIE L*, a*, b* color system. To determine the color difference between the sample, ΔE(total color difference) was calculated by Eq. (1).

99-100

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Data were analyzed through ANOVA in IBM SPSS Statistics 26 (producer, country) and expressed as…

166

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=> Data were analyzed through ANOVA in IBM SPSS Statistics 26 (IBM Corp., Armonk, NY) and expressed as mean ± standard deviation.

170

8

Table 2: The table shows the result of ΔE calculations, here this parameter is redundant, what was of the standard of color (control sample)?

Table2

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=>The standard of color is a coarse sample.

Table2

9

“3.4. Cooking properties Quality indicators and color of the sponge cake”

249

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249

10

What criterion for the interpretation of ΔE value was used in the discussion of the results of study?

274-275

The value of ΔE shows the color difference compared to the coarse sample. The higher the value, the larger the color difference obtained. Therefore, it is the general parameter to compare the sample color difference between the sample. We corrected this part.

-> The value of ΔE(total color difference) was the highest in superfine MP which means that the color difference increased compared to Coarse MP.

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Figure 1, 2: This is an interesting and well-prepared presentation of research results.

271

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12

 “Some of the differences could be attributed to the WHC, WS, and SC of MP particles.” The issues related to the listed properties of the additives are equally important here. Sponge cake is not a typical wheat dough (for bread). Sponge cake of the same good quality as wheat can be obtained from gluten-free flours. In creating this type of dough, the idea is to aerate the mass (flour-eggs-sugar) by whipping the dough or using chemical leavening agents. I suggest you pay attention to the possible "competition" in the test sample dough (batter) ... starch, gluten from flour and marigold flower powder (2.5% of flour mass).

319-320

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We corrected this part.

We compare each value in the test sample but without a mention of starch, or gluten from flour because we do not investigate the starch or gluten content of marigold flour and wheat flour. Although we don’t know about gluten or starch contents, we reviewed about the texture difference with the result of the current study. Please check about this part. Thank you.

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