- - نويسنده Assistant Professor of the Department of Food Industry Machines, Bu-Ali Sina University, Hamedan, Iran. Salehi F. , - - نويسنده B. Sc. Student of the Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran. Amin Ekhlas S.
The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-dependent) behavior. Theapparent viscosity of cake batter significantly (P<0.05) increased with increasing gum levels. Increasing the levelof gum from 0.0 to 1.0 % significantly increased the volume of cake (P<0.05), while the density values wasdecreased from 345 to 333 kg/m3 with increasing gum levels. The crumb color of samples was affected by theaddition of wild sage seed gum. The sponge cake with 1.0 % gum exhibited a color, with L*, a* and b* equal to86.61, 1.50 and 39.35, respectively. Gum addition increased the volume and porosity of the cakes and resulted insofter products. 1.0 % wild sage seed gum is suggested to use in sponge cakes to obtain the cakes with theacceptable volume, appearance, texture and total acceptance.