Physico-chemical and sensory attributes of sponge cakes formulated with partial replacement of soybean flour and isomalt for wheat flour and sucrose

The aim of this study was to evaluate the physico-chemical properties and sensory attributes of sponge cakes made by partial replacement of soybean flour and isomalt for wheat flour and sucrose, respectively. Wheat flour and sucrose were replaced by 10% soybean flour and 50% isomalt, respectively to produce SBC1; replacement of 20% soybean flour for wheat flour and 50% isomalt for sucrose to prepare SBC2; SBC3 was produced by substitution of 10% soybean flour and 100% isomalt for wheat flour and sucrose, respectively; sponge cake made of 100% wheat flour and sucrose was served as control. All produced sponge cakes were analysed for proximate composition, physical properties, and sensory attributes. Proximate composition results in SBC2 showed significant (p<0.05) higher in ash, crude protein, and crude fiber but lower in carbohydrate and calorie content than the other sponge cakes. SBC1 and SBC2 demonstrated a higher yield, weight, volume, and specific volume with a positive value of volume, symmetry, and uniformity index. Textural properties results showed significant (p<0.05) higher in hardness, cohesiveness, gumminess, and chewiness in SBC3 cake than the other sponge cakes. Incorporation of soybean flour in sponge cake at higher level (20%) showed a significantly affects the lightness value. Sensory evaluation showed no significant (p>0.05) difference in overall acceptability between SBC1 and SBC2 with control. These obtained results suggested that soybean flour and sucrose can be replaced for wheat flour and isomalt at substitution level up to 20% and 50%, respectively to produce a good-tasting and nutritional sponge cake.