Physicochemical Properties of Sponge Cake Fortified by Olive Stone Powder

Table 1

Physicochemical properties of OSP and wheat flour^†.

	Moisture (%)	Fiber (%)	Fat (%)	Ash (%)	Protein (%)	Carbohydrate (%)	TPC (mg GAE/100g)	WBC (g water/g solid)	OBC (g fat/g solid)
OSP	6.01 ± 0.04^b	53.17 ± 1.60^a	7.60 ± 0.33^a	1.19 ± 0.06^a	5.14 ± 0.20^b	80.03 ± 1.85^a	0.37 ± 0.05	1.03 ± 0.12^b	1.50 ± 0.04
Wheat flour	13.18 ± 0.15^a	0.22 ± 0.09^b	1.89 ± 0.19^b	0.35 ± 0.07^b	8.21 ± 0.24^a	76.37 ± 1.08^b	—	1.41 ± 0.18^a	—

^†Results presented are the means ± SD of 3 replications. Different superscripts along horizontal line indicate significant difference at probability level of 5%. TPC, total phenol content; WBC, water binding capacity; OBC, oil binding capacity.