The physicochemical composition and sensory attributes of sponge cake fortificatiowith date powder

Abstract

The current study investigates the effect of replacing sugar with different concentrations (0, 25, 50, 75, and 100%) of date powder (DP) on the physicochemical and sensory quality attributes of sponge cake. The results showed that DP is rich source of carbohydrate (78.20 ± 0.53%), moisture (7.80 ± 0.20%), fiber (7.73 ± 0.20%) followed by protein (2.73 ± 0.12%), ash (2.54 ± 0.00%), fat (0.50 ± 0.01%), potassium (24.96 ± 1.58 μg/g), phosphorus (3.12 ± 0.15 μg/g), calcium (2.61 ± 0.00 μg/g), iron (0.9 ± 0.00 μg/g), and vitamin A (1.27 ± 0.05 μg/g). Incorporation of different concentrations of DP concurrently (P ≤ 0.05) increased the weight, protein, fat, ash, fiber, moisture, minerals, and vitamin A and reduced the sponge cake’s volume, specific weight, and carbohydrates contents. There are no significant differences between control and DP-containing cake in some sensory attributes. Overall, incorporating DP in sponge cake improved the nutritional and health quality attributes of the products without a major effect on its sensory attributes.