Evaluation of qualitative, visual and sensory properties of cake containing native gum and natural emulsifier

Food producer have to use natural materials to protect public health because of increasing the consumers awareness of the hazards of chemical additives. So this research was performed for improving sponge cake properties by chubak extract and balangu gum as natural additives. Effect of chubak extract in three levels of 0, 0.5 and 1% and balangu gum in levels of 0, 0.3 and 0.6% in in completely randomized design with factorial arrangement were used. Qualitative and quantitative properties of final product were evaluated. The moisture content and crust L* value were increased by increasing the amount of two natural additives. While the sample containing 0.5% chubak extract and 0.3% balangu gum had the highest amount of specific volume and porosity. Also the results indicated for making soft sponge cake texture and reducing the staling during storage, 0.5% chubak extract in lowest amount and 0.3% balangu gum was required. In addition the panelists introduced the samples containing 0.5% chubak extract and 0.3% balangu gum and 1% chubak extract and 0.3% balangu gum as the best in overall acceptance score. Chubak extract as natural emulsifier and native balangu gum were effective to improve qualitative and shelf life of sponge cake.