Preparation of a Functional, Low Calorie Sponge Cake through the Incorporation of Resistant Starch and Date Syrup for Improving the Wellness of Military Personnel

In order to receive a sufficient amount of energy, military personnel are generally exposed to high-calorie diets (containing a high level of sugar and fat) which increase their chances of developing certain diseases such as diabetes, hyperglycemia, coronary disease and gastrointestinal disorders. In this study we aimed to prepare functional, low calorie cakes containing resistant starch and date syrup, to improve the gastrointestinal and coronary wellness of military personnel. Date syrup (15 and 30%) and resistant starch (10 and 20%) substituted sugar and flour from the original recipe, respectively. Rheological properties and the density of dough were investigated. In the cooked cakes, volume, specific density, moisture content, textural properties, calorimetric characteristics and organoleptic attributes were assessed. Fortification of sponge cakes with date syrup and resistant starch resulted in significant differences in terms of the dough and cake properties. Resistant starch and date sauce reduced the density and increase the viscosity of the dough. Cake enrichment with date syrup diminished the hardness of the cake from 651 to 557 g, while the addition of resistant starch conversely increased cake hardness from 651 to 776 g (P< 0.05). Calorimetric results showed a significant increase in the L value of cakes from 70.5 to 82.5 within the addition of resistant starch, while the reverse trend was observed for date syrup (P< 0.05). Organoleptic assessments revealed that the addition of 10% resistant starch and 15% date syrup in cakes was the recipe most preferred by military personnel. By replacing flour and sugar with of resistant starch and date syrup in the by a 10% and 15% ratio, a low-calorie product with functional properties can be achieved that could be well-liked by military personnel