the effects of wild sage seed gum (salvia macrosiphon) on the rheological properties of batter and quality of sponge cakes

The aim of this study was to determine the rheological properties of sponge cake batters and physical (volume, density, moisture content, weight after baking and color) and sensory properties of sponge cake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). sponge cake batters formulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-dependent) behavior. the apparent viscosity of cake batter significantly (p<0.05) increased with increasing gum levels. increasing the level of gum from 0.0 to 1.0 % significantly increased the volume of cake (p<0.05), while the density values was decreased from 345 to 333 kg/m³ with increasing gum levels. the crumb color of samples was affected by the addition of wild sage seed gum. the sponge cake with 1.0 % gum exhibited a color, with l*, a* and b* equal to 86.61, 1.50 and 39.35, respectively. gum addition increased the volume and porosity of the cakes and resulted in softer products. 1.0 % wild sage seed gum is suggested to use in sponge cakes to obtain the cakes with the acceptable volume, appearance, texture and total acceptance.