Production of Functional Sponge Cake Using Nettle-Fenugreek and Nettle-MT and Optimization of Its Formulation by Mixture Design Method

Quercetin, 4-Hydroxyisoleucine and silymarin which have multiple functional properties, are main compounds found in nettle, Fenugreek seed and MT seed respectively was added to sponge cake batter.The percentages of nettle leaf, fenugreek seed and MT seed powder were determined by the Mixture Design software and added to cake batter. (25 nettle -25 fenugreek -18.75 nettle - 6.25 fenugreek, 6.25 nettle -18.75 fenugreek,12.5 nettle -12.5 fenugreek, 25 nettle, 25 fenugreek, 12.5 nettle -12.5 fenugreek ) (25 nettle -25 MT -18.75 nettle -6.25 MT, 6.25 nettle -18.75 MT,12.5 nettle -12.5 MT, 25 nettle, 25 MT, 12.5 nettle -12.5 MT ). According to the results the combination of nettle-fenugreek and nettle-MT seed increased the volume, moisture content and decreased the hardness, density compared to adding them alone. Sample contained 12.50% nettle leaves and 12.49% fenugreek seeds with a desirability of 0.73 and also a cake contained 13.58% nettle leaves and 11.41% MT seeds with a desirability of 0.68 were determined as optimized points by the software. The result of DSC showed that the optimal samples had the higher enthalpy and gelatinization temperature than the control sample, while their weight loss was lower. The results showed that quercetin, 4-hydroxy isoleucine and silymarin were resistant to heat so that approximately 90-100% of them remained in the cake. Overe all results showed that It is possible to produce cakes contained nettle - Fenugreek seed and nettle-MT seed as functional cake that have suitable physicochemical and organoleptic properties .