Effect of Replacement of Sucrose with Date Syrup on the Quality Characteristics of Sponge Cake

Date syrup is a valuable secondary product of dates. It is full of natural sugar and is useful for diabetics. The objective of this study was to investigate the possibility of producing sponge cake by complete or partial substitution of sucrose with date syrup.
Cake batter properties such as specific gravity, cake characteristics such as volume, apparent density, porosity, moisture and water activity, crust color and textural firmness were determined.
The results showed that increasing the concentration of date syrup significantly (p Sponge cake prepared by 25% date syrup had similar quality characteristics to those of control cake.