Physicochemical and sensory characteristics of sponge cake made with olive leaf

Abstract

Oleuropein is the main compound found in olive leaf which has multiple functional properties. Olive leaf powder was added to sponge cake batter (0, 2, 3, 4 g for 100 g flour), called the OLP0, OLP2, OLP3 and OLP4, respectively. Some chemical and physical properties of the cakes were then determined. The result of texture profile analysis showed that density, hardness, cutting force and punching force of the olive leaf cake was higher than those of the control sample. However, moisture content, cohesiveness and roundness index decreased. The results of roundness index determination showed that the number, surface area, major and minor diameter of the pores decreased with an increased level of olive leaf powder. Colour measurements revealed an increment in crust ∆E, crust H, crumb ∆E, and crumb H in the cake with increasing olive leaf powder level, compared to the control sample. In the case of crust a* and BI, crumb L*, a*, b*, SI, BI and WI reverse trend was observed. The results also indicated no significant difference between crust WI and SI of olive leaf added cakes and control sample. In sensory evaluation, OLP3 was selected as the most acceptable sample. OLP3 contained 0.013% oleuropein (3.299 mg oleuropein/25 g cake), and olive leaf powder was suggested for development of functional foods.