Effect of resistant starch on physical and organoleptic attributes of sponge cakes

In this study, the effect of substituting resistant starch on qualitative properties of sponge cake with the aim of preparing functional cake with lesser calories and minimum quality loss was evaluated. The effect of resistant starch fiber at levels 5, 10, 15, 20, 25 and 30% (by weight flour) on various properties of cakes including moisture, height, color and texture were tested. The results showed that fiber cakes, compared to control samples contained more moisture but showed no significant change in the color and height parameters. Also, the results of the texture profile analysis indicated that increased levels of fibers caused significant changes in some parameters of texture instrumental. Based on the results of sensory tests and despite all the differences with the control sample, cakes containing resistant starch achieved high scores of consumer satisfaction. Also, after calculating the energy contents of selective and control samples, cakes containing resistant starch had lesser energy contents.