Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake

Abstract

In order to provide more healthy food choice, sponge cakes with high dietary fibre content need to be developed. In this study, Eucheuma powder which contains a high amount of dietary fibre (69.33%) was applied to replace 0, 5, 10, 15, and 20% of wheat flour to make sponge cakes, referred to as the control, EP5, EP10, EP15, and EP20, respectively. The results revealed that the specific gravity of the cake batters increased from 0.505 (control sample) to 0.559 (EP20 sample). Meanwhile, Eucheuma powder increased the viscosity and viscoelasticity of the batters. For the cakes, Eucheuma powder changed the crumb colour and the texture properties, however the flour can be replaced up to 10% without causing texture changes. After Eucheuma powder was applied, the total dietary fibre content of sponge cakes increased from 1.46% (cake with whole flour as control) to 8.07% (EP20). The sensory characteristic results indicated that up to 10% replacement of flour by Eucheuma in sponge cake was satisfactory in aspects e.g. quality, properties. Overall, up to 10% replacement of flour with Eucheuma powder was acceptable and beneficial for increasing dietary fibre intake.