Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life

Document Type : Original research


Department of Food Science and Technology, Faculty of Agriculture Sciences and Food Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran


In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval. To reduce the stiffness of the texture, preserve moisture content and suitable sensorial properties during the shelf-life of these types of products using gums can be necessary. The treatments were included 0, 0.1, 0.2 and 0.3% xanthan gum. Moisture, ash, protein, volume values, texture and sensory evaluation of cake were evaluated and for investigating shelf-life, cakes were stored up to 30 days. It demonstrates xanthan gum improves the characteristics of the cake during storage. Using 0.2% of xanthan gum increased volume value (126 ml/g at first day). Moreover, a decreasing trend was observed up to 0.2% gum in hardness, cohesiveness, springiness, gumminess and chewiness of cake. In terms of sensory evaluation, no significant difference was observed between most of the treatment factors (only the aroma of control was significantly different from the treatments). So using xanthan gum in the cake formulation has economical positive aspect and affects quality of final product and its nutritional properties.


Main Subjects

Abbaszadeh, F., Alami, M., Sadeghi Mahoonak, A., Kashaninejad, M. (2017). Influence of sweet almond protein concentrate and xanthan gum on physic-chemical and textural properties of dough and rice cakes. Innovative Food Technologies, 4(3), 107-118..
Amirabadi, S ., Small, A ., & Mohebbi, M. (2007). Investigating the effect of xanthan gums and urban step on the quality and durability of chiffon cake. Iranian Journal of Food Science and Industry Research, 10(4), 375-386.
Arozarena, I., Bertholo, H., Empis, J., Bunger, A., & Sousa, I. (2001). Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes. European Food Research and Technology213(4), 312-316.
Ayoubi, A., Habibi Najafi, M. B., & Karimi, M. (2008). The effect of adding whey protein concentrate and guar and xanthan gums on the qualitative and physicochemical properties of oil cake. Iranian Journal of Food Science and Industry Research. 33-46.
Bárcenas, M. E., De la O-Keller, J., & Rosell, C. M. (2009). Influence of different hydrocolloids on major wheat dough components (gluten and starch). Journal of Food Engineering94(3-4), 241-247.
Dadvar, P ., Ata Salehi, A ., & Shaykh al-Islami, Z. (2018) Gluten-free cake formulation and evaluation of its qualitative properties. Journal of Innovation in Food Science and Technology, 10(2), 70-57.
Demirkesen, I., Mert, B., Sumnu, G., & Sahin, S. (2010). Rheological properties of gluten-free bread formulations. Journal of food Engineering96(2), 295-303.
Farahani, Z. K., Farahani, F. K., Yousefi, M., & Nateghi, L. (2013). Comparison of different commercial cheese characteristics in Iran. European Journal of Experimental Biology3(3), 257-260.
Gómez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food hydrocolloids21(2), 167-173.
Iranian Institute of Standards and Industrial Research, National Standard of Iran. (2006). Features and methods of cake testing. No. 2553.
International Association for Cereal Chemistry (ICC)-ICC Standard, (1994). Determination of Crude Protein in Cereals and Cereal Products for Food and for Feed. No. 105/2.
Kaur, N., & Gupta, A. K. (2002). Applications of inulin and oligofructose in health and nutrition. Journal of biosciences27(7), 703-714.
Keshavarzipour, A., Abbasi, L., & Fazel, N. (2018). The effect of guar gum and xanthan gum and sodium stearyl lactate emulsifier on quality characteristics of gluten-free sponge cake based on corn and acara starch. Food Science and Nutrition, 15, 87-100.
khoshdouni farahani, Z., khoshdouni farahani, F. (2017). Chemical identification of clove (Syzygium aromaticum) extract and essential oil. Applied Biology, 7(27), 1-7.
Maleki, G., & Milani, J. M. (2013). Effect of guar gum, xanthan gum, CMC and HPMC on dough rhealogy and physical properties of Barbari bread. Food Science and Technology Research19(3), 353-358.
Miller, L. L. (1983). Xanthan gum in a reduce egg white angel food cake. Cereal Chemistry, 60, 62-65.
Miyamoto, Y., Sakamoto, M., Maeda, T., & Morita, N. (2005). Application of polyglycerol mono-fatty acid esters to improve bread making. Food science and technology research11(1), 19-25.
Naghipour, F., Sahraeian, B., Habibi Najafi, M. B., & Haddad Khodaparast, M. H. (2015). Investigation of the effect of asparagus gum on the shelf life and quality of hybrid oil cake (wheat-sorghum(. Journal of Technology in Science and Technology, 7(3), 1-9.
Polaki, A., Xasapis, P., Fasseas, C., Yanniotis, S., & Mandala, I. (2010). Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread. Journal of Food Engineering97(1), 1-7.
Sciarini, L. S., Ribotta, P. D., Leon, A. E., & Perez, G. T. (2012). Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality. Journal of Food Engineering111(4), 590-597.
Sharadanant, R., & Khan, K. (2003). Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics. Cereal Chemistry80(6), 773-780.
Stankov, S. S., Baeva, M. R., & Petkova, N. T. (2018). Physical and sensory characteristics of sponge cakes containing an additive of modified fructooligosaccharides. International Food Research Journal25(5), 2099-2103.
Turabi, E., Sumnu, G., & Sahin, S. (2010). Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. Food hydrocolloids24(8), 755-762.
Yanpi, M., Alami, A., Mohammadzadeh, J., Sadeghi, A.R, & Kashiri, M. (2017) . The effect of adding white corn flour and xanthan gum on the physical and sensory properties of gluten-free cake based on rice flour. Food Science and Technology, 73(14), 319-330.
Zambrano F, Zambrano, F., Despinoy, P., Ormenese, R. C. S. C., & Faria, E. V. (2004). The use of guar and xanthan gums in the production of ‘light’low fat cakes. International journal of food science & technology39(9), 959-966.