Effects of Psyllium and Marve Seed Mucilages on Physical, Sensory and Staling Properties of Sponge Cake

Irreversible changes in the physicochemical properties of bakery products after baking is called staling. One of the most important issues of nutritional and economic importance in the bakery industry is to delay staling. One way to postpone staling is to apply native plant and seed hydrocolloids, especially mucilages, which have high medicinal and nutritional value and low price. Therefore, in this study, the effects of different concentrations of psyllium seed mucilage (0, 0.25, 0.5, 0.75 and 1), marve mucilage (0, 0.25, 0.5, 0.75 and 1) and the combination of both kinds of mucilage (up to 1%) on the physical, sensory and staling properties of sponge cake were investigated. In general, except when 1% of mucilage was used, the overall properties of sponge cake were always improved by hydrocolloid addition. The results showed that the addition of 0.25% marve combined with 0.25% psyllium significantly (P 0.05) enhanced properties of sponge cakes (volume, overall acceptability, hardness and moisture during storage) compared with the control sample.