Influence of soy protein isolate on the quality of batter and sponge cake

Mahsa Majzoobi, Fatemeh Ghiasi, Maryam Habibi, Sara Hedayati, Asgar Farahnaky

Research output: Contribution to journalArticlepeer-review

44 Citations (Scopus)


With the aim of production of functional sponge cake, soy protein isolate (SPI) was added at 0, 5, 10, 15, 20 and 30% (w/w), and the quality of batter and the cake was studied. Following changes occurred as the quantity of SPI increased; batter consistency and density, cake volume and height increased while cake density decreased. The crust and crumb color became darker and more reddish. Textural properties of the cakes as measured by a texture analyzer revealed that the hardness and gumminess increased while springiness, cohesiveness and chewiness decreased. Determination of the organoleptic characteristics of the cakes revealed that inclusion of more than 20% SPI had negative effects on the taste, color, texture and overall acceptability of the cakes. Based on the results, addition of no more than 20% SPI can be used to increase the nutritional quality of the sponge cake while preserving its quality.
Original languageEnglish
Pages (from-to)1164-1170
Number of pages7
JournalJournal of Food Processing and Preservation
Issue number3
Early online dateApr 2013
Publication statusPublished - Jun 2014


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