Effect of using sweet potato and potato flours on physical, chemical and sensory properties of sponge cake

Abstract EN

Sponge cake was prepared by replacement sweet potato and potato flours (refused small size) at levels 10, 20 and 40 %.

Chemical composition of sweet potato and potato flours showed that sweet potato had lower moisture and fiber contents.

Carotene content, increased from 12 to 30 and 40 mg / 100g when sweet potato was incorporated from 0 to 40 % into the sponge cake formulation.

Farinograph readings indicated that water absorption increased significantly from 58.2 % to 65 % with increase sweet potato flour to 40 %.

Resistance to extension values are increased with increasing the sweet potato to 10 % and decreased at the other levels.

Regarding physical characteristics of sponge cake, results revealed that sweet potato flour at levels 10 % and 20 % caused increase in sponge cake volume.

Also, the specific volume of sponge cake increased with each increase of substitution.

On the other hand, it was noticed that, organoleptic scores of sponge cake supplemented with sweet potato at level 20 % and potato flour at 10 % increased, otherwise there was no significant differences between control and supplemented sponge cake.

The results showed also that sweet potato and potato flours had antimicrobial effect .In general, the overall acceptability of sponge cakes was improved by 20 % sweet potato and 10 % potato flours substitution.