Effect of psyllium seed and xanthan gums on physical, sensory and staling properties of sponge cake

Retarding the staling rate of baked products is one of the issues which has nutritional and economical importance. The application of hydrocolloids in bakery products increases shelf life and postpones staling. Nowadays, it appears to be a necessity to study, extract and determine the functional properties of the hydrocolloid components of native plants since most of them are imports. So, in this study the effect of different concentrations (0, 0.25, 0.5 and 0.75%) of a native hydrocolloids (psyllium seed mucilage) and a commercial hydrocolloid (xanthan) on quality properties of sponge cake were investigated. The results showed that the lowest specific gravity was related to sample containing 0.25% xanthan. During the storage time, the highest moisture content and the lowest firmness were observed in sample including 0.25% xanthan and 0.75% psyllium. The samples containing 0.25% and 0.5 % xanthan had no significantly difference (p>0.05) compared to the sample with 0.75% psyllium for volume and the overall acceptability. In general, it can be concluded that the properties of sponge cake containing 0.75% psyllium gum were approximately equivalent to samples including 0.25% and 0.5% xanthan.