Volume 21, Issue 1 (4-2025)
J Health Syst Res 2025, 21(1): 73-81 |
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Research code: 21207
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Alsafh N, Mojani-Qomi M S, Faraji A. Evaluation of the Physicochemical, Antioxidant, and Sensory Properties of Sponge Cake Enriched with Ganoderma Lucidum Mushroom Powder. J Health Syst Res 2025; 21 (1) :73-81
URL: http://hsr.mui.ac.ir/article-1-1704-en.html
URL: http://hsr.mui.ac.ir/article-1-1704-en.html
1- MSc Student, Department of Food Science and Technology, School of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
2- Assistant Professor, Department of Food Science and Technology, School of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
3- Assistant Professor, Department of Organic Chemistry, School of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
2- Assistant Professor, Department of Food Science and Technology, School of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
3- Assistant Professor, Department of Organic Chemistry, School of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
Abstract: (543 Views)
Background: Given the widespread appeal of cake among various societal groups, attention to its formulation has a special place in producing a health-oriented product. Ganoderma lucidum mushroom is a valuable plant that can enhance the nutritional value of cake.
Methods: Ganoderma lucidum mushroom powder was substituted for sponge cake wheat flour at four different levels: 0% (as a control sample), 2%, 4%, and 8% w/w treatments. Then, the produced cakes were evaluated in terms of physicochemical, textural, and sensory characteristics.
Findings: As the proportion of Ganoderma mushroom powder increased in the sponge cake formulation, the values for ash, fiber, moisture, specific volume, and porosity also increased (P < 0.05), so that the amount of fiber in the sample containing 8% mushroom powder was more than three times that of the control sample. However, the amount of protein in the control sample was higher compared to the other treatments (7% more than the sample containing 8% mushroom powder). Regarding the color indices, the L* index decreased with a rising mushroom percentage in both the crust and crumb, while the color indices a*, b*, and ΔE showed an increase (P < 0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity increased significantly with an increase in the percentage of mushroom powder, so that the half-maximal inhibitory concentration (IC50) index of the 8% sample decreased by about 47% compared to the control sample. An increase in the percentage of mushroom powder resulted in increased hardness of the texture, viscosity, springiness, and adhesiveness of the cake. The sample containing 2% mushroom powder received the highest score in terms of sensory properties evaluation.
Conclusion: Given the potential of Ganoderma lucidum mushrooms in increasing fiber content and enhancing the antioxidant properties of sponge cakes, while also preserving their texture and sensory characteristics, it is feasible to enrich sponge cakes with Ganoderma lucidum mushroom powder with the minimum percentage used in this research.
Methods: Ganoderma lucidum mushroom powder was substituted for sponge cake wheat flour at four different levels: 0% (as a control sample), 2%, 4%, and 8% w/w treatments. Then, the produced cakes were evaluated in terms of physicochemical, textural, and sensory characteristics.
Findings: As the proportion of Ganoderma mushroom powder increased in the sponge cake formulation, the values for ash, fiber, moisture, specific volume, and porosity also increased (P < 0.05), so that the amount of fiber in the sample containing 8% mushroom powder was more than three times that of the control sample. However, the amount of protein in the control sample was higher compared to the other treatments (7% more than the sample containing 8% mushroom powder). Regarding the color indices, the L* index decreased with a rising mushroom percentage in both the crust and crumb, while the color indices a*, b*, and ΔE showed an increase (P < 0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity increased significantly with an increase in the percentage of mushroom powder, so that the half-maximal inhibitory concentration (IC50) index of the 8% sample decreased by about 47% compared to the control sample. An increase in the percentage of mushroom powder resulted in increased hardness of the texture, viscosity, springiness, and adhesiveness of the cake. The sample containing 2% mushroom powder received the highest score in terms of sensory properties evaluation.
Conclusion: Given the potential of Ganoderma lucidum mushrooms in increasing fiber content and enhancing the antioxidant properties of sponge cakes, while also preserving their texture and sensory characteristics, it is feasible to enrich sponge cakes with Ganoderma lucidum mushroom powder with the minimum percentage used in this research.
Type of Study: Applicable |
Subject:
Nutrition sciences and food industry
Received: 2023/12/5 | Accepted: 2024/05/26 | Published: 2025/04/4
Received: 2023/12/5 | Accepted: 2024/05/26 | Published: 2025/04/4
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