Effect of superfine grinding Sargassum fusiforme residue powder on sponge cakes properties

Abstract

Sargassum fusiforme residue (SFR) was ground by superfine grinding and regular grinding, the physical properties of powders were investigated. Superfine grinding SFR powder, with a mean particle size of 10.42 μm, showed higher water solubility index, soluble dietary fiber content, and total phenolic content compared with regular grinding SFR powder. Different levels (5%, 10%, 15%) of both kinds of SFR powders were added as flour replacement to make sponge cakes, their effects on the textural properties and sensory evaluation of cakes were studied. Cake batter density and viscosity, as well as sponge cake hardness and chewiness, were increased as the SFR powder amounts increased. Cakes contained regular grinding SFR powder showed higher hardness and chewiness than cakes contained superfine grinding SFR powder in general. The sensory evaluation results showed that cake with 10% superfine grinding SFR powder had the highest acceptability score.