Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber

Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is  generally  lower than the recommended value. The main objective of this study was to include  sugar-beet fiber  in  the  sponge cake  recipe  and  to  determine  the chemical, physical and sensory properties of the resultant product. Therefore, fiber at different levels of 10, 20 and 30% (w/w, basis on flour) were used as a replacement of wheat flour in the cake recipe. Increasing the level of fiber resulted in the increase in ash, crude fiber, dietary fiber, cell Density, moisture, hardness and cake volume. In addition, cake crust and crumb became darker. Cake hardness increased, while cohesiveness decreased .Also cakes fiber had acceptable sensory characteristics. Finally, according to results of a general acceptance due to the average of the sensory properties, the samples contained 10% sugar-beet fiber, had the highest approval rating among the taste panelists. And according to the results of other tests, adding fiber to the level of 10% was acceptable and not significantly different from control samples(P > 0.05).