Evaluation of Technological and Visual Properties of Sponge Cake Containing Sesame and Pineapple and Defineding Optimal Level of These Nutritional Material

Sesame flour for high levels of protein, fiber and mineral and nutrients pineapple are ideal option for improving the nutritional value of fuctional products. In this study because of increasing production and using enrichment bakery products, effect of replacement of sesame flour in levels of 0, 8, 24, 40 and 48% and pineapple in levels of 0, 1.5, 4.5, 7.5 and 9% on technological and visual properties on sponge cake was evaluated. So central composite design response surface method was used by 2 variable and 4 central point. According to the results, increasing in amount of sesame and pineapple in formulation decreased specific volume, L* and b* values, Hue and Browning Index (BI) of crust. Whiles the amount of moisture, Porosity, a* value, C* and ∆Ε and firmness of texture were increased in compare to the control. In the following optimal points was defined by Design-Expert 7.0.0 software. The optimal points were 26 and 1.6 in sesame and pineapple respectively and introduced as optimal amount of these two material.