The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake

Abstract

Red bean (Phaseolus vulgaris L.) has rapid growth in Indonesia with high production capacity. It has 50% more protein and 88% more crude fiber content than wheat flour. This makes red beans one of the potential raw materials for making sponge cake without using wheat flour. However, red bean-based products need additional food additives to improve the physical characteristics of sponge cake. The purpose of this study is to develop a sponge cake product made from red bean flour as a substitute for wheat flour with the addition of food additives (SP, TBM, ovalette, baking powder, baking soda, and cream of tartar) also to determine the effect of using the type of leavening agent on physical characteristic and preference level on red bean sponge cake. Hardness, density, swelling power, swelling stability, crumbs analysis, color properties, and sensory evaluation was conducted using six different leavening agents. Furthermore, the sample analysis was performed triplicate then analysed using one-way analysis of variance (ANOVA). Based on the physical characteristic test, the best addition of food additives is SP, TBM, and baking powder. Furthermore, red bean sponge cake with the addition of SP was the most liked by the panelists with a score of 3.79.