Physicochemical properties, antioxidant activity and sensory properties of sponge cake prepared with black plum peel and citric acid as wheat flour substitution

Authors
Toktam Mohammadi Moghaddam
Mahsa Bordbar
Department of Nutritional Sciences and Food Technology, Faculty of Health and Paramedical Sciences, Neyshabur University of Medical Sciences, Neyshabur, Iran
Abstract
Introduction

Black plum peel is a by-product of plum processing and contains various types of nutrients that can be used to produce new food products or improve their quality.

Materials and Methods

In this study, the effect of black plum peel powder (5, 10, and 15%) and citric acid (0, 1, 2, and 3%) on chemical properties (moisture and pH), antioxidant capacity, texture characteristics (hardness, adhesiveness, cohesiveness, resilience, gumminess, and springiness) and sensory properties (color, flavor, odor, hardness, adhesiveness, porosity, springiness and total acceptability) of the sponge cake with factorial design at P≤ 0.05 level were investigated.

Results

Increasing the percentage of black plum peel and citric acid increased antioxidant capacity, moisture content, color score, and total acceptance of samples. With increasing the percentage of black plu

m peel, all texture parameters raised. According to the panelists, the sponge cake containing 15% black plum peel and 3% citric acid was the best sample. From the panelists ' point of view, sponge cake containing black plum peel can be suitable as a new product. The Partial Least Squares Regression was able to well express the relationship between sensory and textural properties.

Conclusion

To produce the black plum peel sponge cake, in addition to enriching and improving the quality of the cake, causes the optimal use of plum processing waste, which can be of great importance from the perspective of industrial growth and agricultural economy.
Keywords
Black plum peel
Sponge cake
Texture
antioxidant activity
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