Effects of Zedo and Carboxymethyl Cellulose Gums on Physicochemical and Sensory Profiles of Sponge Cakes

Gums can be applied to baked products to improve their starch properties, gelatinization temperature, plastic viscosity, and starch retrogradation. The effect of applying white Zedo and Carboxymethyl Cellulose (CMC) gums on physicochemical and sensory profiles as well as staling properties of sponge cakes was analyzed. Each gum was used separately (0.25%, 0.5%, 0.75% and 1%) and together (at 0.25% Zedo 0.75% CMC, 0.75% Zedo 0.25 CMC, and 0.5% Zedo 0.5% CMC) (% w/w flour basis) to study the effects of their different levels on various profiles of sponge cakes. Results showed that adding Zedo (0.75% and 1%) improves moisture, protein, dough water loss after baking, and volume. In terms of organoleptic properties, cake samples with 1% Zedo and 0.25% CMC had improved aroma, core color, crust color, flavor, chewiness, mouth stickiness, and texture. Moreover, these two treatments plus the control treatment had higher acceptance than other treatments. Sensory assessment of staling showed that adding 0.25% Zedo had a positive effect on reducing the staling rate of treatments.