The Effect of Sunflower (Helianthus annuus L.) Seed Flour Substitution on the Chemical, Physical and Organoleptic Properties of Mini Baked Sponge Cakes

This study aimed to determine the effect of substituting wheat flour with sunflower seed flour on the chemical, physical and organoleptic properties of mini baked sponge cakes. The experiment was conducted using a Completely Randomized Design (CRD) with three levels of sunflower seed flour substitution: 15%, 25%, and 35%. Analysis included chemical properties (protein, fat, and ash contents), physical properties (color and texture), and organoleptic properties (hedonic evaluation of color, taste, aroma, and texture). Data were analyzed using ANOVA followed by DMRT as a post-hoc test. The results showed that sunflower seed flour substitution significantly affected the chemical, physical and organoleptic properties of the cakes. The highest protein, fat, and ash contents were observed in the cakes with 35% substitution, namely 12.90%, 6.26% and 1.45%, respectively. The brightest cakes, with the lowest green intensity and highest yellow intensity (L = 77.87, a* = –6.07, and b* = 18.18), were obtained at 15% substitution. The softest texture, with a value of 0.007 N, was found at 35% substitution. The highest aroma hedonic score was observed at 35% substitution, whereas the highest taste, color, and texture hedonic scores were recorded at 25% substitution.