Document Type : Original Paper

Authors

• Saba Mortazavi nejad ¹
• Hajar Abbasi ¹
• Mahshid Jahadi ²

¹ 1- Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran

² Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran

Abstract

Okara is by-product of soy milk and tofu production with exclusive nutritional value and functional properties that is not sufficiently applied in food industry. The purpose of present study was optimization of sponge cake formulation with okara (0-66% of wheat flour) and kiwi (0-25% of wheat flour) as an enzymatic improver with response surface methodology. Rregarding to the most important qualitative parameters of sponge cake such as moisture, density, porosity, color and textural profile, the best quantities of okara and kiwi in formulation were considered 29.7% and 12.45% respectively. According to the results, retrogradiation progress in optimized sample with okara and kiwi is significantly lower than control and cohesiveness of texture in 14 days shelf life is maintained. While in control sample, cohesiveness is reduced significantly in storage time. Furthermore, the springiness of its texture shows significant increase in storage time. Therefore, the use of optimal amounts of okara and also kiwiin in sponge cake formulations in addition of improving nutritional value, have considerable impact on reducing rate of retrogradiation process of products.

Keywords

• Cake
• Functional
• Soy bean