Abstract:

In this study, the effect of corn flour addition on the morphogeometric, functional and textural properties of sponge type cakes was investigated. Wheat flour and corn flour mixtures (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) were prepared and used in making sponge type cake. It was determined that moisture, ash, fat, total dietary fiber, total phenolic matter, antioxidant and phytic acid contents of cakes increased and protein contents decreased with the addition of corn flour in different ratios. Increased corn flour addition ratios in cake samples caused a significant decrease in cake volume, volume index, symmetry index and weight loss values, while an increase in cake density was observed. The addition of corn flour caused a decrease in all textural properties of the cakes except springiness and cohesiveness, and increased L* and b* color values. As a result of the sensory analysis, in terms of general acceptability, the cake sample with the addition of 40% corn flour received the highest like, while the least like was recorded for the control sample.

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