Evaluation of textural, visual and sensory properties of cupcake containing chestnut flour and sodium stearoyl 2-lactylate

Food products in addition to the desirable sensory properties, must have suitable nutritional condition for being in diet. So producing composite products is practical solutions to improve the nutritional value and create diversity and selecting appropriate wheat flour replacement in bakery products is so important. Chestnut is the most important crops in temperate regions. Chestnut containing high amount of dietary fiber, essential amino acids and vitamin, so was applied in levels of 0, 15 and 30% as wheat flour replacement in cake formulation in this study. Sodium stearoyl 2- lactylate (SSL) emulsifier used in level of 0, 0.2 and 0.4%. Technological, textural, visual and sensory properties of cake sample were analyzed in completely randomized design by factorial arrangement (p≤0.05). The results showed all quantitative and qualitative properties of cake were improved by increasing the amount of SSL. On the other hand moisture content, crust L* and a* values and firmness were increased by adding 30% chestnut. While the highest amount of specific volume, porosity and texture softness were observed in sample containing 15% chestnut. Finally the sample containing 15% chestnut flour and 0.4% SSL had the highest score of overall acceptance in sensory evaluation.