Effect of Mung Bean Flour and Tragacanth Gum on Physicochemical Properties and ShellColor indexes of the Cacao Sponge Cake

Mung bean is one of the most valuable legumes that is rich in phosphorus, potassium, protein and vitamins B1and B2and has health benefits. In this study, the effect of mung bean flour in three levels of 0, 5 and 10% of wheat flour and tragacanth gum in two levels of 0 and 0.5% of emulgel on the physicochemical and sensory properties of functional cake were evaluated. The characteristics of cake such as moisture, ash, protein, cooking loss, symmetry, volume, color indexes and sensory evaluation were determined. The results of statistical analysis of the data showed that by increasing the mung bean flour, the moisture content and the a* index decreased, but the ash content, protein, and cooking loss increased. Also, with increasing tragacanth gum, the moisture and ash content increased while cooking loss, the L* and b* indices decreased (p<0.05). The volume index of samples also increased with the increasing of tragacanth gum. Also the volume index of cake increased with increasing of mung bean flour to 5%, and then with the increasing of mung bean flour to 10%, decreased significantly (p<0.05). According to the results of sensory evaluation, color and texture score increased with increasing tragacanth gum in samples containing 5% of mung bean flour, but decreased in samples containing 10% of mung bean flour (p> 0.05). According to the results of this study, the use of 5% mung bean flour with 0.5% tragacanth gum for the production of functional sponge cake is recommended.