Okara is by-product of soy milk and tofu production with exclusive nutritional value and functional properties that is not sufficiently applied in food industry. The purpose of present study was optimization of Sponge Cake formulation with okara (0-66% of wheat flour) and kiwi (0-25% of wheat flour) as an enzymatic improver with response surface methodology. Rregarding to the most important qualitative parameters of Sponge Cake such as moisture, density, porosity, color and textural profile, the best quantities of okara and kiwi in formulation were considered %29.7 and %12.45 respectively. According to the results, retrogradiation progress in optimized sample with okara and kiwi is significantly lower than control and cohesiveness of texture in 14 days shelf life is maintained. While in control sample, cohesiveness is reduced significantly in storage time. Furthermore, the springiness of its texture shows significant increase in storage time. Therefore, the use of optimal amounts of okara and also kiwiin in Sponge Cake formulations in addition of improving nutritional value, have considerable impact on reducing rate of retrogradiation process of products.

Introduction: Cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. The textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. In fact, the structural protein to produce bread, Cakes, muffins and biscuits is called gluten and the absence of gluten due to production of bakery products caused delicate texture, poor color, low size and porosity. The use of gluten-free flours such as corn, potatoes and rice, millet, Cassava, maize and sorghum in this category is inevitable. …

Background & Aim: Oleuropein has pharmacologic properties and is the main component of olive leaves which is considered to be the most pharmacologic compounds of olive (Olea europaea L.). The aim of this work was to investigate the possible using of the extract of this plant in food industry (Sponge Cake) in order to take advantage of its medicinal properties.Experimental: Ethanolic extract of olive leaves was added to Sponge Cake formula (0, 0.5, 1, 1.5, and 2 for 100g flour) and oleuropein content of the samples was determined using HPLC. In addition, the sensory qualities of the samples, such as taste, off flavor, texture, color, odor and overall acceptability were measured by a five point hedonic sensory test which performed by twenty panelists.Results & Discussion: According to the sensory evaluation, no significant difference in respect to taste and off flavor was found between the samples containing 0.5 g of extract and the reference samples. Furthermore, no significant difference was observed between the samples containing 0.5 and 0.2 g extract and reference samples in respect to the texture. On the whole the sample containing 0.5 g extract was the only product that showed to be accepted by the panelists contained 0.003 g (63 ppm) oleuropein was presented. There was no significant difference between the samples, including reference in respect to their protein, fat and mineral contents.Recommended applications/industries: Olive leaves containing oleuropein and rich in phenolic compound having pharmacologic properties could be used in food industry (Sponge Cake).

Introduction: Grape syrup is a natural sugar source that is obtained by concentration of fruit juice up to about 70% soluble dry matter concentration. Iran is ranked in seventh place in terms of grape production in the world, so there's good potential for converting graph waste to the valuable food products. Grapes with inappropriate appearance can be converted to grape syrup and used as an ingredient in formulation of many food products. Cake is one of the most popular products in bakery and confectionery industry. Cake composed of different components such as flour, oil, milk, baking powder and sugar. …

Introduction: Apple is a rich source of fiber and polyphenols. To investigate the effect of replacing apple powder with wheat flour on viscoelastic properties of Sponge Cake, stress relaxation test was performed. Materials and Methods: First apple was dried in optimal conditions and milled, and then apple powder was used for enrichment of Sponge Cake at five levels of 0, 5, 10, 15 and 20 % (w/w) as substitute of wheat flour in the Cake formulation. After preparing the samples, stress relaxation test was carried out using a texture analyzer during storage time and coefficients of the Peleg-Normand and the extended Maxwell models were calculated. Results: The results showed that by increasing the substitution of apple powder and storage time, the initial force and balance force values were increased. The parameters of Peleg-Normand model include k1 and k2 decreased with time that indicated a reduced elasticity of the Cake with the time. The Cakes showed solid viscoelastic behavior and by increasing the replacement, total reduced forces (F1+F2+F3) of generalized Maxwell model are increased which indicates that the elasticity is reduced. Conclusion: The results of stress relaxation modeling of experimental data with Peleg-Normand and the extended Maxwell models showed that the extended Maxwell model is more efficient to evaluate the viscoelastic properties of rich Sponge Cake with apples powder.

Background and objectives: Cake is one of the most important and high-quality cereal products. Because of high fat and sugar content in the formulation, its long consumption may results in obesity and some health problems. One option to produce more healthy food products is to remove some of the energy-rich compounds, such as sucrose, or to replace it with other non-energy or low energy sources. Materials and Methods: The treatments included the samples containing 100% of sucrose (C), 50% of sucrose with 50% of erythritol and sucralose (M), 50% of sucralose and 50% erythritol (SE), 100% of erythritol (E) and 100% of sucralose (S). Then the dough samples were subjected to rheological tests and the produced breads were subjected to physical, chemical and organoleptic tests. Results: According to the results, the control and M samples had the highest (2. 35 and 2. 19 g/cm3), but the sample E had the lowest density (1. 29g/cm3) (P≤ 0. 05). The sample E had the highest (39. 93Pa. s), but C, M, SE and S treatments had the lowest viscosity (P≤ 0. 05). According to the results, the highest moisture contents (27. 11 and 26. 72%) were observed in the control and M but the lowest moisture content (20. 20%) was measured in S treatment (P ≤ 0. 05). Also, the highest amounts of fat (20. 02 and 19. 59%) were observed in E and S treatments, while the lowest (18. 46%) in treatment C. According to the results of mean comparisons, E, S and SE treatments contained the highest amount of ash (0. 88, 0. 85 and 0. 83%) and protein (10. 14, 9. 93 and 9. 79%), respectively. After that, M and control treatments had the lowest amount of ash (0. 75 and 0. 70%) and protein (8. 78 and 8. 25%). The sample E had the highest amount of luminance (L*= 55. 65), while the sample C had the lowest amount (L*=46. 15) (P ≤ 0. 05). In the same way, the treatment C had the highest amount of redness (a*=2. 22), yellowness (b*=33. 52) and total color difference (Δ E = 7. 4), but the treatment E showed the lowest amount of redness (a*=1. 1), yellowness (b*= 21. 54) and total color difference (Δ E=1. 2)(P≤ 0. 05). Moreover, the highest volume (910. 32cm3) was observed in control sample while the lowest volume (551. 26cm3) was observed in SE treatment (P≤ 0. 05). Meanwhile, the highest (6400 calories) and the lowest amount of energy (1500calories) were measured in control and S treatments (containing 100% sucralose), respectively. According to the results, in the first, third and seventh days, the highest degree of staling were found in treatments E (26. 517N) and S(26. 446N), but its lowest amounts were observed in treatments C (9. 908N) and M (10. 25N) (P≤ 0. 05). In addition, the control and M treatments had the highest score of texture and structure (8. 6), chewiness (9), taste and flavor (9), porosity (9), apparent shape and form (8. 8) and freshness (6). Notably, no significant difference was observed between all treatments in terms of properties of crust and crumb (P>0. 05). Conclusion: According to the results of physicochemical, rheological, staling and sensory tests, the sample containing 50% erythriol and sucralose and 50% sucrose (M) showed the highest similarity to the control treatment in terms of different properties such as density, dough viscosity, moisture content, ash, protein, and staling (sensory and instrumental) and all sensory properties, and therefore is recommended as the best treatment.

In this paper, the possibility of producing Sponge Cake by replacing triticale flour (TF) (0-30%) and beta-glucan fiber (BG) (0-10%) was investigated by utilizing a two-level factorial design containing central points. According to the results, by increasing TF and BG replacement ratio in the Cake formulation, moisture content, water activity, ash, fiber, and antioxidant capacity increased, whereas carbohydrates, calories, and lightness of cases decreased. Moreover, the specific volume of Cakes in those samples containing TF decreased, while adding the BG fiber can lead to improving it. Meanwhile, as BG and TF levels increased, the hardness of the samples increased while their cohesiveness and springiness decreased. On the other hand, BG replacement did not have a significant effect on the chewiness and gumminess, whereas TF may lead to increasing them. The overall acceptance of the samples increased with the simultaneous replacement of TF and BG. Furthermore, the numerical optimization confirmed that it is possible to produce enriched and desirable Cakes via high utility through a combination of 30% TF and 8. 3% BG.