PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CAKES SUPPLEMENTED WITH DIFFERENT CONCENTRATION OF SOY FLOUR

Abstract

The aim of this work was evaluation of some physicochemical and sensory properties of cake supplemented with soy flour as partially substituted of wheat flour at different levels (5, 10, 15 and 20 %). The protein content of cake samples was increased with increasing percentage of soy flour addition. During storage period the level of peroxide value and acid value were reasonable range 10-20 mEq/kg which were more acceptable. Though L * value decreased, a* and b* values were nearly same after 20 days storage period but for crumb color, while the level of soy flour increased, the L* , a* , and b* values decreased. Though the control sample was more acceptable than soy based cakes in terms of sensory properties, but the prepared samples had significant difference with flavor, color and taste. Overall, soy based cake could be developed as a food with more effective protein content.