The Effect of Almond Gum on the Texture, Chemical and Sensory Properties of Low-Calorie Cake

Cake is a special soft tissue pastry with the main ingredients of flour, oil, sugarand eggs. Due to its high energy and high calories value, and high amount of sugar in itsformula, the continuous and prolonged consumption of this food causes obesity and,consequently, health problems. This study was conducted to investigate the effect of almondgum (Amygdalus scoparia spach) on the texture, chemical and sensory properties of cake. In order to carry out this research work almond gum was added tothe samples at different concentrations (1, 2 and 4%) and a sample containinggum without oil reduction was produced. A sample without added almond gum was preparedas control. In this study, moisture content, volume, texture, color and sensory evaluation ofcake samples were performed. The results of analysis showed that the addition of almond gum in cake samplesincreased the moisture content, specific volume, firmness and chewiness ability of cakesamples. On the other hand, decreased the cohesiveness and springiness. In colorimetric tests,cake samples, dimming brightness index, and a tendency to redness and tendency to jaundicein samples were increased. Sensory evaluation results showed that almond gum substitution increased thequality scores of the produced cakes.