Effect of Adding Mango Fiber on the Qualitative Properties of Sponge Cake

Authors
Sanaz Khaledi 1
Sara Movahhed 2
Mohammad Javad Shakouri 3
1 M.Sc. Student, Department of Food Science, North Tehran Branch, Islamic Azad University, Tehran, Iran.
2 Associated Professor, Department of Food Science, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran.
3 Assistant Professor, Department of Food Science, North Tehran Branch, Islamic Azad University, Tehran, Iran.
Abstract
Abstract

Cake is one of the most important and high-quality cereal products and a product of wheat flour, depending on its type and the high fat and sugar content in its formulation, the continuous and prolonged consumption of this foodstuff, obesity and, consequently, problems for health creates.

So in this study, the effect of adding different concentrations of mango fiber (0, 0.5, 1, 1.5 and 2% by weight of flour) were examined on the qualitative properties of sponge cake such as moisture, ash, protein, fat, fiber, pH, volume, staling, colorimetric and sensory features. A completely randomized design was used to analyze experimental data and means were compared by Duncan's multiple range test (α = 5%). According to the results, by adding mango fiber, moisture content, ash, fiber, volume and L* were increased but protein, fat, staling and a* and b* were decreased. Also, all sensory characteristics such as porosity, texture, color, aroma, odor and taste were improved in treated sponge cakes compared with the control sample. Finally, the treatment containing 2% mango fiber was introduced as the best treatment than the other treatments.
Keywords
Mango fiber
Sponge cake
Staling
organoleptic properties
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Journal of food science and technology(Iran)
Volume 16, Issue 89
July 2019
Pages 165-175