Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

The effect of rice microgreen powder and microbial transglutaminase enzyme on the textural and sensorial characteristics of sponge cake during storage period

Document Type : Original Article

Authors
Hossein Jooyandeh 1
Behrooz Alizadeh Behbehani 2
sara saniee 2
1 Faculty member
2 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
10.48311/fsct.2026.118304.82988
Abstract
Cakes are among the most widely consumed baked goods. Consumption of functional foods, including fortified cakes, can positively impact public health. In this study, the effect of adding rice microgreen powder (RMP) at four levels of 0, 2.5, 5 and 7.5% (replacement with flour, weight/weight) and microbial transglutaminase enzyme (TG) at two levels of 0, 0.15% on the textural characteristics and sensory properties of sponge cake was investigated. The results showed that adding RMP reduced the firmness, springiness, gumminess and chewiness and increased the cohesiveness of the fortified samples (P<0.001). Adding TG also significantly reduced the firmness and significantly increased (P<0.01) the cohesiveness, gumminess and chewiness of the cake samples. Storage time also increased the firmness, gumminess, and chewiness and decreased the cohesiveness and springiness of the samples (P<0.001). The adhesiveness of the samples was not affected by RMP and TG enzyme, but storage time increased it (P<0.05). Sensory evaluation of the samples also showed that although TG enzymatic treatment had no significant effect on these properties (P>0.05), the addition of RMP improved the color, aroma, and texture scores and significantly reduced (P<0.001) the taste score of the sponge cake samples. With the passage of time, all sensory properties also decreased (P<0.001). According to the acceptable texture quality and sensory properties (scores above 7, rated as good), the use of RMP at levels of 5-7.5% in combination with TG enzymatic treatment is recommended for sponge cake fortification.
Keywords
Functional
Microgreen
Firmness
Cohesiveness
Flavor
Subjects
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