AN ANTIOXIDANT THAI SPONGE CAKE SUPPLEMENTED FROM SESBANIA FLOWER POWDER

Jiraporn Weenuttranon; Nunyong Fuengkajornfung; Tidarat Sanprom

Jiraporn Weenuttranon Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand
Nunyong Fuengkajornfung Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand
Tidarat Sanprom Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand

Keywords: Thai sponge cake, Sesbania flower powder, and beta carotene

Abstract

The objective of this research is to develop Thai sponge cake from Sesbania flower powder. Sesbania flower is a source of calcium, phosphorus, fiber and vitamins. When studying the type of bioactive substances in Sesbania flower powder in the group of carotenoids; it is found that carotene substances; including lutein, zeaxanthin and beta carotene, were equal to 29,947.94, 620.03 and 1,555.98 micrograms per 100 grams respectively. When studying the standard recipes of Thai sponge cake from the sensory quality assessments using the 9-point hedonic scale found that the accepted standard recipe of the Thai sponge cake consists of 240 grams of duck egg, 180 grams of chicken eggs, 180 grams of flour for baking cakes and 180 grams of granulated sugar. Then, the standardized recipes are selected to supplement Sesbania flower powder at the level of 20, 40 and 60 percent of wheat flour weight. The assessment of sensory quality test showed that the 20% of wheat flour supplemented with Sesbania flower powder; there are most preference scores when comparing the color values of Thai sponge cake with Sesbania flower powder found that when the amount of Sesbania flower powder increased; this results in the brightness (L*) and the red (a*) decreasing with the values of 44.09 and 2.40 respectively, while the yellow (b*) tends to increase with the value of 21.26 which has the difference between the controlled recipe with statistically significant (p≤0.05). When analyzed for physical quality, it is found that increasing the amount of Sesbania flower powder in Thai sponge cake resulted in the hardness, toughness and chewiness tends to increase. The flexibility and cohesiveness tends to decrease. When analyzing the chemical properties of Thai sponge cake with Sesbania flower powder, it is found that the Thai sponge cake supplemented with Sesbania flower powder contained protein, fat, dietary fiber, ash, moisture and carbohydrates equal to 9.45, 5.23, 2.64, 1.16, 33.94 and 52.42 respectively, and there are beta carotene 319.10 microgram /100 grams. The development of the Thai sponge cake supplemented with Sesbania flower powder is a guideline to increase healthy nutrition especially fiber-food and beta-carotene obtained from Sesbania flower.