EFFECT OF USING SWEET POTATO AND POTATO FLOURS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE

Document Type : Research articles.

Author

Food Science and Technology Dept., Fac. Agric., Fayoum Univ., Egypt.

Abstract

Sponge cake was prepared by replacement sweet potato and
potato flours (refused small size) at levels 10, 20 and 40%. Chemical
composition of sweet potato and potato flours showed that sweet potato
had lower moisture and fiber contents. ß- carotene content, increased
from 12 to 30 and 40 mg/100g when sweet potato was incorporated
from 0 to 40 % into the sponge cake formulation. Farinograph readings
indicated that water absorption increased significantly from 58.2 % to
65 % with increase sweet potato flour to 40 %. Resistance to extension
values are increased with increasing the sweet potato to 10 % and
decreased at the other levels. Regarding physical characteristics of
sponge cake, results revealed that sweet potato flour at levels 10 % and
20 % caused increase in sponge cake volume. Also, the specific volume
of sponge cake increased with each increase of substitution. On the
other hand, it was noticed that, organoleptic scores of sponge cake
supplemented with sweet potato at level 20 % and potato flour at 10 %
increased, otherwise there was no significant differences between
control and supplemented sponge cake. The results showed also that
sweet potato and potato flours had antimicrobial effect .In general, the
overall acceptability of sponge cakes was improved by 20 % sweet
potato and 10 % potato flours substitution.

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