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 Jujube is a functional fruit with a great source of fibers, vitamins and nutritional elements and has a sweet, delicious flavor. Replacement effects of wheat flour with varying levels of jujube powder (0, 5, 15 and 25 % w/w) on the physicochemical, texture and sensory properties of the cakes based on completely randomized design, was investigated. The viscosity of cake batter increased from 744.5 cp (% 0 jujube powder) to 9872.5 cp (% 25 jujube powder) as the replacement level of wheat flour with jujube powder increased (p <0.05). The physicochemical (moisture content, volume, porosity, firmness, fiber and ash) and sensory properties of the cake prepared by replacing wheat flour with jujube powder were changed significantly (p <0.05). As the replacement level of wheat flour with jujube powder increased, the volume and porosity of the cake were decreased and the hardness, fiber, ash, browning index and the lightness of them were increased (p <0.05). Cakes made with the % 5 and then the higher level (up to % 15) as compared to control, received the highest sensory overall scores (p <0.05).  The cakes containing % 5 jujube powder, showed the least physicochemical changes similar to control samples and found to be more acceptable from sensory points as compared to other treatments (p <0.05).   

Keywords: Functional properties, Viscosity, Porosity, Color

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