LAUSR

The aim of this study was to determine the rheological properties of apple cake batters and physical (volume, density, weight after baking and color) and sensory properties of apple cake formulated with four different levels of wild sage seed gum (0, 0.5, 1.0 and 1.5%). Apple cake batters formulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-dependent) behavior. The apparent viscosity of cake batter significantly (P < 0.05) increased with increasing gum levels. With increasing gum levels from 0.0 to 1.5% significantly increased the volume of cake (P < 0.05), while the density values was decreased from 344 to 321 kg m−3 with increasing gum levels. The crumb color of samples was affected by addition of wild sage seed gum. The apple cake with 1.5% gum exhibited a color, with L*, a* and b* equal to 85.36, 1.53 and 35.32, respectively. Gum addition increased volume and porosity of the cakes and resulted in softer products. 1.0% wild sage seed gum is suggested to use in apple cakes to obtain the cakes with the satisfactory volume, appearance, texture and overall acceptance.