Effects of Dried Sano (Sesbania javanica Miq.) Flowers Powder on the Quality of Thai Sponge Cake

Abstract

The aim of this study was to investigate the physical, nutritional values and sensory evaluation of Thai sponge cake added with different levels of dried Sano flowers powder (DSFP) as a source of carotenoids. DSFP was prepared and analyzed for total carotenoids. DSFP contained lutein, zeaxanthin and β-carotene around 29,947.94, 620.03 and 1,555.98 μg in 100 g of dry sample, respectively. The sensory liking scores were determined to be suitable to produce Thai sponge cake. Results showed that, Thai sponge cake recipe consisted of 240 g of duck eggs, 180 g of chicken eggs, 180 g of cake flour, 360 g of granulated sugar. The effects of the addition withdifferent levels of DSFP (20, 40 and 60 %w/w) of Thai sponge cake was studied. An increase of the DSFP decreased of lightness (L*), redness (a*) value, springiness, and chewiness while yellowness (b*) value, hardness, cohesiveness, and gumminess were increased. The sensory evaluation showed that all treatments obtained the overall liking score of 6.14-6.86. The study clearly showed that the levels of 20% w/w DSFP could be a desirable amount to produce the healthy Thai sponge cake with good enough appearance, odour, taste, texture, with an overall liking score of more than 6.00 that is considered as acceptable. The developed Thai sponge cake contained protein, fat, dietary fiber, ash, moisture, and carbohydrates 9.45, 5.23, 2.64, 1.16, 33.94 and 52.42 g in 100 g respectively, and 319.10 μg/100 g β-carotene 319.10 μg/100 g. The developed product supplemented with DSFP would be a guideline toincrease the health and quality of cake products.