Effect of drumstick leaves powder on the rheological, micro-structural and physico-functional properties of sponge cake and batter

  • Monica Premi
  • H. K. Sharma
Original Paper


Drumstick leaves powder (DLP) sponge cakes were prepared by replacing 0, 2, 5 and 10% of wheat flour with DLP to evaluate its effect on rheological, micro-structural and physico-functional properties of sponge cake. Batter viscosity and specific gravity increased with increase in DLP. Depending upon the replacement level, water absorption, dough development time and mixing tolerance index increased whereas, dough stability decreased. No significant difference was observed in moisture, fat and carbohydrate content, sponge weight and water activity of the sponge cake, but, significant decrease was observed in volume with increasing DLP. Also, there was significant increase in protein, crude fiber, ash, calcium, iron and β-carotene content with increase in replacement level. The hardness of sponge cake increased with increasing the replacement level. DLP incorporation significantly affected color of crust and crumb. SEM image analysis revealed that uniformity in structure was disrupted with increase in replacement level. DLP sponge cake with 2% replacement level had highest overall acceptability.


Drumstick leaves powder Sponge cake Rheological properties Textural properties Bioactive properties Microstructure 


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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.Department of Food TechnologyJaipur National UniversityJaipurIndia
  2. 2.Department of Food Engineering and TechnologySant Longowal Institute of Engineering and Technology, (Deemed to be University)SangrurIndia

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