The Effect of Using Olive Meal Fiber in Sponge Cake Formulation and Investigating its Physicochemical and Sensory Properties

Subject Areas :

Elham Azadfar ^{1 *} , Zohreh Bahrami ² , Mahniya Sharifi ³

1 - عضو باشگاه پژوهشگران جوان‌، واحد سبزوار، دانشگاه آزاد اسلامی‌، سبزوار، ایران.
2 - دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.
3 - دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.

Received: 2022-08-22 Accepted : 2022-10-30 Published : 2024-12-28

Keywords: Olive Meal Fiber, Physicochemical, Sensory Properties, Sponge Cake.,

Abstract :

It has been proven that there is a direct relationship between the consumption of diets containing high fiber and the reduction of the risk of some chronic diseases such as colon cancer, constipation, obesity, diabetes and heart diseases. However, the consumption of these compounds is less than the recommended amount (daily intake of 38 grams of dietary fibers for men and 25 grams for women). Therefore, it is necessary to produce products rich in dietary fiber, so in this research, olive meal fiber was used as a beneficial compound in sponge cake formulation. In this study, olive meal fiber was added to the cake formulation at five levels of zero, 0.5, 1, 1.5 and 2% as a substitute for wheat flour. Dough viscosity was measured using a Brookfield rotational viscometer. After preparing the cake, specific volume, porosity, texture, color components and overall acceptance were checked. By increasing the amount of dietary fiber, dough viscosity, fiber percentage, cake moisture, texture firmness and color component b*‌increased significantly, while the amount of dough density, pH, cake protein and color components L*‌decreased. Do you have a witness about the sample? The specific volume and porosity of cakes containing olive meal fiber up to 1% level were not significantly different from the control sample, but at higher levels, the specific volume and porosity of the cakes decreased, so that there was a significant difference compared to the control sample. . Based on the results of overall acceptance, which was an average of sensory characteristics, it was determined that the sample containing 1% olive meal fiber was the most acceptable among the taste judges. According to the obtained results, adding 1% of olive flour fiber to the cake can improve its nutritional value while maintaining the quantitative and qualitative characteristics of the cake.

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