Improvement of physicochemical and sensory properties of sponge cake using loquat fruit Powder and wheat germ

Document Type : Original Article

Authors

1 Department of Food Industry, Islamic Azad University, Chalous, Iran.

2 Department of Chemical Engineering, Islamic Azad University, Chalous, Iran.

Abstract

Introduction: Nowadays, increasing the nutritional value of bakery products is significantly important. Cake is one of the most consumed cereal products. Adding fiber and protein sources to the cake can reduce calorie content and increase its nutritional value.
Methods: In this project, the effect of adding loquat fruit powder and wheat germ on some physicochemical features of sponge cake including pH, moisture, ash, protein, fat, volume and fiber and sensory properties (texture, color, odor, taste and general acceptance) was investigated.
Results: Analysis of variance (ANOVA) at the 5 % level (p <0.05) showed that adding a certain ratio of loquat fruit powder and wheat germ flour in the formulation of cake as a part of wheat flour can increase the volume, fat, protein, moisture, ash content and fiber content. Eventually, optimization of cake formulation to produce a productive product, using the investigated properties and set limits, showed that adding 40 g of loquat fruit powder and 60 g of wheat germ flour to 100 g wheat flour with the aim of increasing protein and fiber composition was a suitable formulation for preparation of the cake.
Conclusion: The results indicated that, adding loquat fruit powder and wheat germ flour to the cake can improve the nutritional value of the cake as a functional food.

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