Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder 39 47 289 10.22104/jift.2016.289 FA Fakhreddin Salehi Assistant Professor, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran. Mahdi Kashaninejad Associate Professor, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Nader Alipour MSc Student, Department of Biosystems Engineering, University of Mohaghegh Ardabili Journal Article 2015 12 10 In this study, first appledried in optimal conditions by infrared - hot air system, milled and screenedand then was used for enrichment of sponge cake.Apple powder at five levels of 0, 5, 10, 15 and 20%(w/w) as substituteof wheat flour was used in the cake formulation.Cake batter viscosity and rheology by a brookfield rotational viscometer,physicochemical characteristics, color by image processing method, texture by texture analyzer and sensory evaluation by 9-point hedonic method were evaluated.With increasing the apple powder in the cake formulation, batter viscosity was increased.Apparent viscosity of enriched cake batter at shear rate of 60 s^-1was obtained in the range of 10.18 to 14.95Pa.s. With increasing of apple powder significant difference was observed between the textural properties of cakes and sampleshardness was in the range of 8.79-14.40 N.The l*, a*and b*parametersforsample containing15 % apple powder were 81.26, 0.78and38.31,respectively.According tothe sensory evaluation results, samples containing15 %apple powder had thehighest total acceptance score.The moisture, fat, protein, ash and carbohydrate content of this sample were 19.12, 23.45, 5.65, 0.81 and 50.97 %, respectively. In this study, first appledried in optimal conditions by infrared - hot air system, milled and screenedand then was used for enrichment of sponge cake.Apple powder at five levels of 0, 5, 10, 15 and 20%(w/w) as substituteof wheat flour was used in the cake formulation.Cake batter viscosity and rheology by a brookfield rotational viscometer,physicochemical characteristics, color by image processing method, texture by texture analyzer and sensory evaluation by 9-point hedonic method were evaluated.With increasing the apple powder in the cake formulation, batter viscosity was increased.Apparent viscosity of enriched cake batter at shear rate of 60 s^-1was obtained in the range of 10.18 to 14.95Pa.s. With increasing of apple powder significant difference was observed between the textural properties of cakes and sampleshardness was in the range of 8.79-14.40 N.The l*, a*and b*parametersforsample containing15 % apple powder were 81.26, 0.78and38.31,respectively.According tothe sensory evaluation results, samples containing15 %apple powder had thehighest total acceptance score.The moisture, fat, protein, ash and carbohydrate content of this sample were 19.12, 23.45, 5.65, 0.81 and 50.97 %, respectively. https://jift.irost.ir/article_289_ff99876ec5c13efd71f946f69d830059.pdf