Abstract
Seedless okra pods were blended in 0.05 M NaOH solution and the extract (OE) was freeze-dried at neutral pH ~7. Okra extract powder (OE) at 0, 2, 4, 6 and 8% was used to replace wheat flour in preparing sponge cake formulations. The OE was added to deliver the FDA recommended soluble fibre (0.72 g/serving) and to determine the effect of (OE) on sponge cake’s quality and sensory properties. The batter viscosity was evaluated through rapid viscoanalyzer. The addition of OE increased the batter density and viscosity significantly (p ≤ 0.05). Cake volume was reduced whereas cake weight, hardness, and water activity (aw) was increased. A hedonic sensory evaluation of texture, flavour, appearance and overall acceptance were carried out as well. Physical properties of fresh cakes were remarkably influenced by OE, but the overall acceptance of the product can be rated as good. However, this specialty product can deliver soluble fibre up to 1.40 g/serving which exceeds the FDA recommendation.
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