Physicochemical Properties of Sponge Cake Fortified by Olive Stone Powder

Table 2

Physicochemical properties of cake batters and sponge cakes prepared with different levels of OSP^†.

	Control	15%	25%	35%
Cake batter
Viscosity (cP)	27430.00 ± 471.59	26590.00 ± 310.00^a	25690.00 ± 686.36^b	11030.00 ± 226.05^c
Density (mg/ml)	0.88 ± 0.02^c	0.88 ± 0.01^c	0.93 ± 0.01^b	0.98 ± 0.01^a
Specific gravity	1.03 ± 0.03^c	1.10 ± 0.02^b	1.14 ± 0.02^ab	1.17 ± 0.03^a
Consistency (g·s^−1)	8.67 ± 0.06^c	12.47 ± 0.16^b	13.20 ± 0.14^a	13.42 ± 0.09^a
Sponge cake
Specific volume (cm^3/g)	2.08 ± 0.06	3.98 ± 0.12^b	4.71 ± 0.18^b	6.21 ± 1.56^a
Weight loss	8.50 ± 0.02^b	9.24 ± 0.04^a	9.25 ± 0.02^a	9.25 ± 0.01^a
Crust moisture (%)	26.73 ± 0.50^a	26.56 ± 0.47^a	25.83 ± 0.65^ab	25.40 ± 0.62^b
Crumb moisture (%)	26.06 ± 0.15^a	27.00 ± 0.26^a	26.43 ± 0.35^b	26.06 ± 0.15^b
Fiber (%)	0.67 ± 0.05^d	4.16 ± 0.19^c	6.27 ± 0.50^b	8.60 ± 0.41^a
Fat (%)	18.48 ± 0.40^a	19.54 ± 0.67^a	19.76 ± 0.91^a	19.98 ± 1.18^a
TPC (mg GAE/100 g)	71.31 ± 3.28^d	341.70 ± 15.21^c	460.17 ± 13.42^b	591.38 ± 19.94^a

^†Results presented are the means ± SD of 3 replications. Different superscripts along the horizontal line indicate significant difference at probability level of 5%.