Optimization of Spirulina-Enriched Vegan Cake Formulation Using Response Surface Methodology

Area of Science:

• Food Science
• Nutritional Science
• Biotechnology

Background:

• Veganism is a growing global trend driven by environmental and health concerns.
• Vegan bakery products often lack sufficient protein and bioactive compounds.
• There is a need for nutrient-dense vegan alternatives in the bakery market.

Purpose of the Study:

• To develop an optimized vegan cake formulation incorporating Spirulina.
• To improve the physical, nutritional, and sensory attributes of vegan cakes.
• To assess the impact of Spirulina enrichment on key cake properties.

Main Methods:

• Response Surface Methodology (RSM) was employed to optimize the formulation.
• Investigated the effects of Spirulina, sugar, flour, and fat content on cake properties.
• Analyzed chemical, physical, and sensory characteristics of the developed vegan cakes.

Main Results:

• Optimized formulation: 11.97g Spirulina, 106.21g sugar, 110g flour, 25g fat.
• The enriched vegan cake exhibited 4.2% protein and high antioxidant activity (15.57 μmol TE/100g DW).
• Sensory evaluation indicated high overall acceptability (8.2) for the Spirulina-enriched vegan cake.

Conclusions:

• Spirulina enrichment significantly enhances the nutritional profile of vegan cakes.
• The developed vegan cake offers a nutritious and acceptable alternative in the bakery market.
• Spirulina-enriched vegan cakes have the potential to establish a new trend for vegan consumers.