Effects of Xanthan Gum and Corn Flour on the Quality of Sponge Cake Using Response Surface Methodology

Effects of partial replacement of wheat flour with corn flour (2.93-17.07%) blended with xanthan gum (0.1172-0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P <= 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P <= 0.001). Corn flour had significant positive effects on specific volume, hardness, springiness, colour and overall acceptability (P <= 0.05). Hence corn flour and xanthan significantly improved the baking quality of sponge cakes (P <= 0.05) and thereby augmented the potential for using wheat-corn blend flours in cake baking. Based on RSM optimisation, a balance between amounts of corn flour (12.7%) and xanthan (0.416%) led to products with desired physical properties and acceptable sensory quality.