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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 reduceing sucrose and increasing dietary fiber contents of cake is one of the major challenges for the food industry while retaining its favorable sensory properties. The purpose of this study was to evaluate the feasibility of the production of functional oily cakes containing lemon pomace powder (0, 5 and 10% of wheat flour) and date liquid sugar (0, 25 and 50% sucrose), and to review the effects of the variables on the cake-batter viscosity and physicochemical (moisture content, weight loss, pH, reducing sugars, sucrose, color and fiber content), rheological and sensory properties of oily cakes. According to the results, increasing the use of the lemon pomace powder and the date liquid sugar in cakes would result in increasing and decreasing the viscosity of the cakes respectively. Also, by increasing of the amount of substitution of flour with lemon pomace powder, as well as the substitution of sucrose with date liquid sugar, the levels of moisture content, reducing sugars and dietary fiber in cake-samples increased and the levels of weight loss after baking, pH, sucrose content and firmness of cake-samples decreased. The results also showed that by increasing the concentration of lemon pomace powder and date liquid sugar, the L^* parameter of the samples decreased however the a^* and b^* parameters and the overall color change level of the cake samples increased, so that there was no significant difference in overall acceptabilty between the control sample and those containing 5% lemon pomace powder and 25% date liquid sugar.

Keywords: cake, date liquid sugar, functional, lemon pomace powder

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