Study effect replacement fig syrup on box cake physical properties

In this research¡ effect of sucrose replacements with fig extract was studied. Physical properties of cake batter such as consistency and specific gravity and cake characteristics such as pH¡ volume¡ apparent density¡ solid density¡ porosity¡ symmetry and uniformity¡ moisture¡ water activity¡ crust and crumb color and textural firmness were evaluated. Results showed that fig extract caused an increase in specific gravity and consistency. Sucrose replacement with studied fig extract gave less pH¡ volume¡ porosity¡ solid density ¡and and textural firmness and more apparent density¡ moisture¡ and water activity compared to those of control sample. By increasing amount of fig extract parameter L * (darkness product) and a * (redness) of the cake crust and crumb color increased and b * (yellowness) decreased. Results indicated that sensory properties showed that Replacement of up to 20 and 40 percent had significant effect on the characteristics of color¡ taste¡ texture¡ mouth feel and¡ total acceptance samples compared to the control. Cake sample with 20% fig syrup as the best example was identified.