Optimization characteristics of low calorie Cake enriched with stevia leaf powder

Today, due to consumer attention to the functional properties of food, demand for low-calories food increased, so researchers in the food industry beside on the maintaining or improving of taste, are focused on the food redesign using natural materials. In this research, the three independents variable include sugar substitute with stevia leaf powder (0-75%), the tragacanth gum (0-1.5%) and water content (7-17%) on the physicochemical and sensory properties of cake contains specific gravity of the dough, firmness, loss weight, specific volume, moisture, ash, color, sweetness, flavor, hardness and overall acceptability were studied. Treatments in the form response surface methodology (RSM) was modeled and analyzed. Results showed that increase of replacing sugar with stevia leaf powder improved weight loss, sweetness, color, texture and overall acceptance. While flavor, specific weight and firmness reduced. Increasing the percentage of gum improved lose weight, specific weight and overall acceptance. Also, since sensory evaluation of the sweets the samples indicated no significant difference between treatments, therefore the stevia leaf powder can be used as a sugar replacer used in low-calorie in the formula sponge cake. Generally, evaluate all of the characteristics in this study showed that the optimal cake formula contains %1.16 gum tragacanth %41.71 replaced with Stevia leaf powder and %14.57 water is produced.