Effect of qodume shirazi seed mucilage on physical, sensory and staling properties of sponge cake

Sponge cake is of bakery product with approximately four weeks shelf- life. Retarding the staling rate of baked goods is one of the most important issues which is of nutritional and economical importance. The application of native plant and seed hydrocolloids in bakery products increases shelf life and postpones staling. So, in this study the effect of different concentrations of qodume shirazi seed mucilage 0, 0.25, 0.5, 0.75 and 1% on physical, sensory and staling properties of sponge cake were investigated. The results showed that the addition of Qodume shirazi seed mucilage up to 0.75% improved the characteristics of the product in terms of sensory, shelf life, cake batter specific gravity, volume, apparent density and symmetry. During the storage time, the highest moisture content and the lowest firmness were observed in sample including 0.75% gum. So, qodume shirazi seed mucilage can be used as an anti-staling agent in sponge cake.