Effect of simultaneous use of fibers on the quality attributes of sponge cake by mixture design approach

Abstract

Dietary fibers are biopolymers whose presence in the diet can cause health effects; however, the fiber content in the diet is generally lower than what is recommended. The increase in the dietary fiber content can compensate for the lack of fiber in the diet. This, however, can be difficult since increasing the fiber can have adverse effects on the product's acceptability. The main purpose of this study was to simultaneously add the fibers of apple, sugar beet and potato to the sponge cake formula and to determine the chemical, physical and sensory properties of the resulting product. Accordingly, the fibers were replaced by flour in the cake formula with a certain content. Increasing the content of sugar beet fiber raised the volume and texture hardness of cake, while it decreased the density; on the other hand, increasing the fiber of potato reduced the texture hardness. The highest fiber content of apple and potato in the product resulted in the increase of density; moreover, cakes containing fiber had acceptable sensory properties. Finally, based on the results of overall acceptability, which was the average of sensory properties, it was concluded that the addition of high contents of apple fiber to the cake formula significantly reduced the overall acceptability; however, in samples containing high contents of sugar beet fiber, the overall acceptability was higher.