Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum

The optimum formulation for wheat flour (WF)-based sponge cakes containing tapioca starch (TS) and xanthan gum (Xan) was determined using the central composite design with two factors and response surface methodology (RSM). Effects of partial substitution of TS (5-15%) for WF in a 20% total flour blend and Xan (0.1-0.3%) on specific volume, parameters of texture profile analysis and sensory liking scores of baked sponge cakes were investigated. A second-order polynomial response surface was used to explain the influence of TS and Xan on the dependent variables. Coefficients of determination (R(2)0.75) of the response variables and significant regression models were used for RSM optimisation. Based on the RSM contour plots, the cake formulation containing 16% butter with desired physical properties (maximum specific volume; minimum hardness, gumminess and chewiness) and sensory quality (maximum overall liking) was found to be 11.09-11.88% TS and 0.10-0.11% Xan.