Evaluation effect of tragacanth gum on quality properties of sponge cake

Sponge cake is one of the cereal products which has a shelf-life about 4 weeks and contains 15 to 25 % fat. Moisture migration and staling are of most problems related to this product leading irreversible changes in its physical and sensorial properties and finally diminished shelf-life. In this study the effects of tragacanth addition on quality properties and staling pattern in order to improve the quality of cake and increase its shelf-life was investigated. Hence، cakes containing different concentration of tragacanth were prepared and then their volume index، sensory attributes، and physical properties (softness using the texture analyser) were determined. Results showed that cakes contained up to 0. 4 % tragacanth had significantly more volume index، softer texture، and better sensory attributes than the reference cake.