Document Type : Complete scientific research article
Authors
1
Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Khuzestan Iran.
2
Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran
3
Agricultural Sciences and Natural Resources University of Khuzestan
Abstract
Background and Objectives: Flour products have played a significant role in human nutrition for a long time. Among these bakery and flour products, cake stands out due to its relatively high variety and long shelf life. Cake is especially famous among different people, particularly children. However, there is limited knowledge regarding to the enrichment of sponge cake as a popular product among various communities (especially children). Therefore, the aim of the present study was to produce sponge cake with soy protein isolate particles enriched with barberry concentrate. The study also aimed to investigate the nutritional, physicochemical and sensory properties of cake.
Materials and methods: In this study, we investigated the effect of adding soy protein isolate particles enriched with barberry water concentrate (SPI-BC) at four different levels (zero, 10%, 20% and 30% based on flour weight) on various nutritional characteristics (protein, ash), physicochemical characteristics (moisture, pH, total phenol, texture, color) and sensory characteristics (color, aroma, taste overall acceptance of the sample). Each tests were repeated three times and the statistical analysis was conducted using SPSS-20 software with a significance level of 5%. The experiment was designed in a completely random format and followed a factorial design.
Results: Based on the obtained results, barberry concentrate contained 204 ± 1.4 mg/liter of total anthocyanins, while the soy protein isolate particles enriched with barberry concentrate contained 22.59 ± 1.6 mg/liter of total anthocyanin. Additionally, the results of this study showed that adding SPI-BC to the sponge cake formula increased the amount of protein, ash. and total phenol. Increasing the amount of SPI-BC had a significant effect on pH with the pH of the samples decreasing as the amount of SPI-BC increased. The textural parameters (hardness, stickiness, springiness, and chewing) increased on days 1, 7, and 14 days after cooking with the increase of SPI-BC. Furthermore, the results showed that the use of SPI-BC caused a significant difference in the color of the product. The addition of SPI-BC to the sponge cake resulted in a decrease in L* value, which attracted the attention of many panelists. Sensory evaluation showed that the sponge cake with 10% soy protein isolate was the most acceptable among the samples.
Conclusion: Therefore, it can be stated that by using a cost-effective source of isolated soy protein particles enriched with blackberry juice concentrate in the composition of sponge cake, it is possible to create a product with a higher protein content that is well-received by consumers.
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