effect of milk thistle (Silybum Marianum L.) seeds powder on quality characteristics of sponge cake

Abstract

Pastry products are often blamed for some content rich in sugars and lipids, and devoid of any biological value (vitamins, phenols, etc.), thus contributing to the development of pathologies such as obesity, diabetes, cardiovascular diseases, etc. In order to enhance the biological value of sponge cake, in this research, milk thistle (Silybum Marianum L.) seeds powder that are proven to have hepatoprotective effects due to the flavonolignans from their composition, especially Silymarin, was used to replace 5, 10, 15, and 20% of wheat flour in the sponge cakes formulations. The quality characteristics of sponge cake were studied in terms of sensory analysis, porosity, texture, volume, color parameters, total phenol content (Folin Ciocalteu reagent) and antioxidant activity (DPPH free radical scavenging).