The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes

Abstract Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia. In the present study, the effects of oleaster flour (15%, 30% and 45%) and active gluten at (0 and 3%) on the physical, chemical and sensory properties of sponge cakes were assessed. The best sample was selected based on the qualitative properties and compared with the control with respect to the staling rate and nutritional aspects. In order to decrease the calories, the sucrose content of the selected sample was replaced with potassium acesulfame and isomalt at the levels of 30%, 50% and 70%. Oleaster flour increased the density but decreased the hardness and cohesiveness of the cake. Active gluten decreased the density and hardness but increased the cohesiveness and springiness. Considering the qualitative properties of the sponge cakes, the sample containing 30% oleaster flour and 3% gluten (30 OFG) was selected as the best. Replacement of the sucrose in 30 OFG increased the hardness, density, redness and yellowness of the crumb. With 30% sucrose replacement, the quality of the product was adequately maintained. The use of oleaster significantly increased the calcium, potassium, crude fibre, fat and total phenolic compound contents of the sponge cakes as compared to the control. The sample containing 30% oleaster flour and 3% gluten with 30% sucrose replacement showed appropriate physicochemical, textural and sensory properties.

摘要 沙枣（Elaeagnus angustifolia L.）是一种具有特殊营养保健价值的果实，广泛生长于欧洲与亚洲的多种气候条件下。本研究探究了沙枣粉（oleaster flour，添加量分别为15%、30%与45%）及活性谷朊粉（active gluten，添加量分别为0%与3%）对海绵蛋糕的物理、化学及感官品质的影响。基于品质特性筛选出最优样品，并与对照组对比其老化速率与营养特性。为降低产品热量，以乙酰磺胺酸钾（potassium acesulfame）与异麦芽酮糖醇（isomalt）分别以30%、50%、70%的比例替代最优样品中的蔗糖。研究发现，沙枣粉可提高蛋糕的密度，但降低其硬度与黏聚性；活性谷朊粉则降低蛋糕的密度与硬度，却提升其黏聚性与弹性。综合海绵蛋糕的品质特性，添加30%沙枣粉与3%谷朊粉的样品（30 OFG）被选为最优样品。在30 OFG中替换蔗糖后，蛋糕胚的硬度、密度、红度与黄度均有所提升。当蔗糖替代比例为30%时，产品品质得到了良好维持。与对照组相比，添加沙枣粉可显著提升海绵蛋糕的钙、钾、粗纤维、脂肪及总酚类化合物含量。最终，添加30%沙枣粉、3%谷朊粉且以30%比例替代蔗糖的样品，具备良好的理化、质构及感官特性。