Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Study on the use of extruded wheat bran and xanthan gum on quantity and quality of chocolate sponge cake

Document Type : Original Article

Authors
Saeed Motabegh 1
Bahareh Sahraiyan 2
Masoomeh Mehraban sangatash 2
1 Department of Food Science and Technology, ACECR Kashmar Higher Education Institute, Kashmar, Iran.
2 Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran.
10.48311/fsct.2026.117161.82901
Abstract
he properties of wheat bran affect its performance in food formulations. The technological and nutritional properties of bran can be improved by using the extrusion cooking process. In this study, extruded bran at levels of 0, 1, 2, and 3 % and xanthan gum at levels of 0, 0.05, and 0.1 % were used in the formulation of chocolate sponge cake, and the moisture, specific volume, porosity, hardness, crust color, and sensory properties of the cake were evaluated. The results showed that the sample containing 3 % bran and 0.1 % xanthan had the highest moisture. The results of the crust color evaluation indicated that all three crust color (L*a*b*) were similar in all produced samples. The sample containing 2 % bran and 0.05 % xanthan gum and the sample containing 3 % bran and 0.1 % xanthan had the highest specific volume and porosity, and the lowest hardness. Sensory evaluation also showed that with increasing bran consumption in the formulation, the amount of xanthan gum increased. So that in samples containing 2 and 3 % bran, the presence of 0.05 and 0.1 % xanthan gum in the sponge cake formulation was required to achieve the best sensory properties, respectively. Therefore, considering all the findings from the physical, chemical, textural and sensory evaluation of the produced samples, the sample containing 2 % extruded wheat bran and 0.05 % xanthan and the sample containing 3 % extruded bran and 0.1 % xanthan are introduced as the superior samples of this study.
Keywords
Extrusion
Texture
Wheat bran
Xanthan gum
Sponge cake
Subjects
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