Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition

Abstract

The incorporation of milk thistle seed powder in sponge cake formulations enriched its biological value in terms of total phenol content and antioxidant activity. However, some technological quality parameters decreased. The sensorial evaluation showed that to produce sponge cakes with high quality, replacement of wheat flour with milk thistle seed powder should not exceed 10%.