Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake

Olive stones are by-products in olive oil extraction and in table olive industries. Nonetheless, they contain beneficial nutritive elements such as fiber, phenolic compounds, and omega-3 and -6 fatty acids. In this research, olive stone powder (OSP) was used to substitute 0, 15, 25, and 35% of wheat flour in sponge cake recipe. The effects of this substitution were examined on the physiochemical and sensory properties of sponge cakes. The fiber content and the total phenolic compounds of the cake samples increased significantly from 0.67 to 8.60% and from 89.14 to 739.23 μg/ml, respectively, by increasing the OSP from 0 to 35%. With increased amounts of OSP, batter viscosity and consistency decreased (from 27430 to 11030 centipoise and from 8.67 to 13.42 g/s, respectively), while the specific volume of the cakes increased (from 2.08 to 6.21 cm3/g). Parallel to the increased levels of substitution, the hardness and springiness of cakes decreased, whereas the gumminess and chewiness increased. The crumb structure of OSP-enriched cakes was more porous than that of the control. Color analysis indicated significant differences between the control and treated samples regarding L∗a∗, and b∗ parameters. Cakes had colors that were darker than expected when treated with OSP (p<0.05). According to sensory evaluations, no significant differences were observed between OSP cakes and the control sample in terms of taste, after taste, color, and odor (p>0.05). In conclusion, substituting OSP for flour by 25% can yield acceptable dietary fiber content and antioxidant phenolic compounds while showing no undesirable changes in sensory properties.

Download Full-text

The effect of adding quinoa flour and germinated wheat flour on the physicochemical، microbial and sensory properties of sponge cake

Food Science and Technology ◽

10.52547/fsct.18.119.375 ◽

2022 ◽

Vol 18 (119) ◽

pp. 375-392

Author(s):

negin javaheripour ◽

Lida Lida Shahsevani Mojarad ◽

SHADI MAHDIKHANI ◽

Yaser Inanloo ◽

◽

...

Keyword(s):

Wheat Flour ◽

Sensory Properties ◽

Sponge Cake ◽

Quinoa Flour

Download Full-text

Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners

Molecules ◽

10.3390/molecules26216638 ◽

2021 ◽

Vol 26 (21) ◽

pp. 6638

Author(s):

Agata Marzec ◽

Jolanta Kowalska ◽

Ewa Domian ◽

Sabina Galus ◽

Agnieszka Ciurzyńska ◽

...

Keyword(s):

Porous Structure ◽

Sensory Properties ◽

Dough Rheology ◽

Strongly Correlated ◽

Homogeneous Microstructure ◽

Sponge Cake ◽

Structure Index ◽

Saturated Color ◽

2D And 3D ◽

The Relationship

Changes in the rheological properties of dough, as well as the microstructural, mechanical, and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described. Moreover, the relationship between the examined properties was investigated. The replacement of sucrose with maltitol or trehalose did not affect the consistency index, whereas erythritol caused a decrease in its value. X-ray tomography was used to obtain the 2D and 3D microstructures of sponge cakes. All studied sweeteners caused the sponge cakes to have a typical porous structure. Erythritol and maltitol resulted in about 50% of the pores being smaller than 0.019 mm2 and 50% of the pores being larger than 0.032 mm2. Trehalose resulted in a homogeneous microstructure, 98% of whose pores were similar in size (0.019 to 0.032 mm2). The sponge cakes with polyols had a higher structure index than did the trehalose and sucrose samples. There were also significant differences in color parameters (lightness and chromaticity). The crust of the sponge cake with sweeteners was lighter and had a less saturated color than the crust of the sponge cake with sucrose. The sponge cake with maltitol was the most similar to the sponge cake with sucrose, mainly due to the mechanical and sensory properties. Trehalose led to the samples having high adhesiveness, which may limit its application as a sucrose substitute in sponge cake. Sensory properties were strongly correlated to cohesiveness, adhesiveness, and springiness and did not correlate to the 2D and 3D microstructures. It was found that 100% replacement of sucrose allows for a porous structure to be obtained. These results confirm that it is not the structure, but most of all the flavor, that determines the sensory perception of the sponge cakes.

Download Full-text

A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes

International Journal of Food Engineering ◽

10.1515/ijfe-2014-0289 ◽

2015 ◽

Vol 11 (4) ◽

pp. 557-562 ◽

Cited By ~ 1

Author(s):

Elham Nourmohammadi ◽

Seyed Hadi Peighambardoust

Keyword(s):

Physical Properties ◽

Water Activity ◽

Specific Volume ◽

Sensory Attributes ◽

Sensory Properties ◽

Sponge Cake ◽

Overall Acceptability ◽

Comprehensive Study

Abstract In the present study the possibility of reduced-calorie sponge cake production with maltitol and oligofructose was investigated (control: 100% sucrose; M1: 100% maltitol; M2: 77% maltitol–23% oligofructose; M3: 23% maltitol–57% sucrose–20% oligofructose; M4: 25% maltitol–75% sucrose). The sensory and physical properties of the final product such as volume, specific volume, moisture and water activity, crust color, firmness and overall acceptability were evaluated. Among four samples, M3 (maltitol–sucrose–oligofructose) showed very close results to the control in terms of water activity, firmness and sensory properties and even outmatched it in volume and specific volume. M3 also presented darker crust in comparison with control. According to the results, M2 and M4 were also appropriate in some properties like volume, specific volume, water activity and crust color. M1 showed the weakest physical and sensory attributes. Moisture was not affected by maltitol and oligofructose (p > 0.05).

Download Full-text

Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties

Journal of Food Science ◽

10.1111/j.1750-3841.2011.02546.x ◽

2012 ◽

Vol 77 (2) ◽

pp. C189-C197 ◽

Cited By ~ 47

Author(s):

Julia Rodríguez-García ◽

Ana Puig ◽

Ana Salvador ◽

Isabel Hernando

Keyword(s):

Sensory Properties ◽

Fat Replacer ◽

Sponge Cake

Download Full-text

QUALITY PARAMETERS OF SEMI-FINISHED SPONGE CAKE ENRICHED WITH PUMPKIN BY-PRODUCTS

Food Science and Technology ◽

10.15673/fst.v14i3.1792 ◽

2020 ◽

Vol 14 (3) ◽

Author(s):

K. Khvostenko ◽

Z. Goranova ◽

T. Petrova

Keyword(s):

Sensory Evaluation ◽

Raw Materials ◽

Control Sample ◽

Quality Parameters ◽

Sensory Properties ◽

Pumpkin Seed ◽

Sponge Cake ◽

Chemical Content ◽

Total Carbohydrates ◽

By Products

Nowadays, there is growing demand for flour-based products that only contain natural ingredients and are highly nutritional. This tendency promotes further research to find new raw materials for their production. Using by-products of pumpkin processing is a promising way to solve this problem due to their chemical content. In this research, the physicochemical and sensory properties of sponge cake enriched with pumpkin seed powder in two different quantities (5% and 10%) have been studied. Sensory evaluation of sponge cakes with pumpkin seed powder has revealed very high consumer acceptance. It has been established that the semi-finished cake with 5% of pumpkin seed powder added decreased in volume (229.00±5.17cm3), compared with the control (255.00±5.07 cm3). Higher porosity was observed in the control sample (65.62±1.41%) and in the sample with 5% of pumpkin seed powder added (64.20±1.00%). The water-absorbing capacity of the control sample (312.60±3.15%) was the lowest, compared with that of the samples containing 5 and 10% of pumpkin by-products. The lowest values of the crust chroma were in the cake samples containing 10% of pumpkin seed powder. The colour of the crust and crumb in the control was similar to that in the cake with 5% of pumpkin seed powder. An increase in the proportion of pumpkin seed powder from 0 to 10% resulted in an increase in the protein content, fibre, and total carbohydrates. The cake samples with 10% of pumpkin seed powder were the highest in protein (14.77%), fibre (2.76%), and total carbohydrates (75.15%). The results of sensory evaluation have shown that the semi-finished sponge cake enriched with 10% of pumpkin seed powder had better sensory properties, a more acceptable shape, smell, texture of the crumb, colour, and taste, compared with other samples.

Download Full-text