BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE

This study had investigated the effects of the addition of wild fruit (elaeagnus, hawthorn, medlar, myrtle) on the physicochemical and functional properties of sponge cakes. For this purpose, fruits powders at the level of 5 and 10% were used in cakes which were determined by sensory acceptance test. Myrtle had the highest TPC and DPPH activity while elaeagnus had the lowest values. Analyses of the cake samples were carried out at 1st h, 7th and 14th d. Texture profile analysis (TPA) revealed that the addition of fruit powder resulted in decrease in the hardness and chewiness values of cake samples compared to the control group. Among the samples, the control group had the highest L* and b* values and the samples containing medlar powder had a higher redness value. As the storage time increased, L* and a* values were also increased, whereas b* values decreased. The examination of TPC and DPPH activity of the cake samples at 1st, 1st h and 14th d showed that the addition of fruit powders caused an increase in both parameters. The results of the present study suggested that the use of specific proportions of wild fruit powders in cakes positively affects the physicochemical and bioactive properties of sponge cakes.

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