UNVEILING DIFFERENT PROPERTIES OF SPONGE CAKE VARIANTS

Abstract

Cake is served at most of the events. However, with growing concern, health professionals are concentrating on healthier cake options. Proximate, sensory, and texture evaluation of the whole-wheat, corn flour, oat, and all-purpose flour were done to determine the cake's nutritional value and overall acceptability. A sensory evaluation was conducted by a group of 16 nutrition specialists. All-purpose flour sample A and oat flour sample B received the lowest sensory analysis scores, indicating that they are more acceptable as on our scale, 1=high quality and 9=poor quality.
The proximate analysis revealed that cakes made with whole wheat flour had the highest dry matter content (81.90%) while those made with all-purpose flour had the lowest (73.80%). It also showed that all-purpose flour cake had the most moisture (26.20), while whole wheat flour cake had the lowest (18.91). A cake made using all-purpose flour (8.80%) and whole wheat flour (7.70%) has a higher and similar amount of crude protein than cakes made with oat and whole wheat flour (7.70%). It also demonstrated that the proportion of fat is lowest in whole-wheat flour cake (23.30), greatest in all-purpose flour cake (24.15), and the same in oat flour cake.Additionally, the texture profile analysis revealed that the cake with whole-wheat flour had the lowest chewiness (1.1N) while the corn flour had the greatest (2.7N) as compare to the all-purpose flour while using disk probe & whole-wheat flour (0.8N) had the maximum firmness as compare to all-purpose flour while using conical probe.