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Cakes, as one of the most widely consumed products in societies, may have some disadvantages such as lack of dietary fibers and high level of sucrose contents. Therefore reducing sucrose and increasing dietary fiber contents of cakes while retaining its favorable sensory properties is one of the major challenges for the food industry. The purpose of this study was to evaluate the feasibility of the production of functional oily cakes containing inulin (0, 2.5, 5 and 7.5% of wheat flour) and grape molasses (0, 20, 40 and 60% sucrose), and to review the effects of the variables on the cake-batter viscosity, physical and chemical (moisture content, weight loss, pH, reducing sugars, sucrose, total ash, color and fiber content), rheological and sensory properties of oily cakes. According to the results, increasing the use of inulin and the grape molasses in cakes would result in increasing and decreasing the viscosity of the cakes respectively. Also, by increasing the amount of substitution of flour with inulin, as well as the substitution of sucrose with grape molasses, the levels of moisture content, reducing sugars, total ash, and dietary fiber in cake-samples were increased and the levels of weight loss after baking, pH, sucrose content and firmness of cake-samples were decreased. The results showed that by increasing the concentration of inulin up to 5%, the L^* parameter of the samples were increased and in concentrations above 5% and by increasing the concentration of grape molasses, the L^* parameter showed a decreasing trend; Also increasing the concentration of inulin and grape molasses increased the parameter a^* and decreased the parameter b^* of the samples., so that there was no significant difference in overall acceptability between the control sample and those containing 5% inulin and 40% grape molasses.

Keywords: Cake, Functional, Grape molasses, Inulin

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