Physical and sensory characteristics of sponge cakes containing an additive of cacao husks

Abstract

The possibility of the use of cacao husks, which application is almost unknown in our confectionary, is presented in this article. Three kinds of sucrose-sweetened sponge cakes made by a partial substitution of wheat flour with milled cacao husks are proposed. The sponge cake batter recipe composition is specified as the physical characteristics of the goods are determined. Тhe methods of descriptive sensory analysis are used for a comparative analysis of the new and the control sucrose-sweetened sponge cake. The newly obtained baker’s goods are characterized with very good quality properties in comparison with those of the cake without cacao husks (the control cake-sample). On the grounds of the received results it can be expected a potential consumer interest in pastry food products enriched with vegetable biologically active components.