World Journal of Engineering and Technology, 2020, 8, 665-674 https://www.scirp.org/journal/wjet ISSN Online: 2331-4249 ISSN Print: 2331-4222 DOI: 10.4236/wjet.2020.84047 Nov. 9, 2020 665 World Journal of Engineering and Technology Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (Pleurotus sajor-caju) Rana Das 1* , Manobendro Sarker 2 , Mahmuda Begum Lata 3 , Md. Atiqual Islam 4 , Md. Azmain Al Faik 1 , Shagor Sarkar 5 1 Department of Food Engineering and Technology, State University of Bangladesh, Dhaka, Bangladesh 2 Department of Biomass Energy Engineering, Shanghai Jiao Tong University, Shanghai, China 3 Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh 4 Department of Food Science and Technology, Sunchon National University, Sunchon, South Korea 5 Department of Biosystems Engineering, Gyeongsang National University, Jinju, Republic of Korea Abstract The study was aimed to enhance the nutritional quality of sponge cakes with oyster mushroom (Pleurotus sajor-caju). In this study, the physicochemical, functional, and sensory properties of cake supplemented with five different levels of mushroom powder (0 as control, 5%, 7%, 10%, and 12%) were eva- luated. The results revealed that both hot air dried (HD) and freeze dried (FD) mushroom powder contained a higher amount of protein, fat, ash and fiber ontent compared with wheat flour used in cake, but the carbohydrate and moisture content showed the reverse trend. The study also found that in- creasing the level of fortification from 0% to 12% mushroom powder also in- creased the protein, fat, ash, and fiber content in the cake. FD mushroom powder significantly (p ≤ 0.05) recorded the highest protein (11.72% - 15.16%), fat (20.01% - 21.9%), ash (1.75% - 1.92%), and fiber (1.39% - 1.74%) with increasing the level of supplementation from 5% - 12%. In contrast, carbohydrate content of cake decreased from 34.13% - 31.15% with increas- ing the level of FD mushroom from 5% - 12%. Also, the volume and weight of the cake with FD mushroom were higher compared to HD and control sam- ple. The results of sensory evaluation indicated that sponge cake with 10% FD oyster mushroom was rated the most acceptable after the control. Keywords Cake, Mushroom, Freeze-Dried Mushroom, Mushroom Powder, Protein, Fiber How to cite this paper: Das, R., Sarker, M., Lata, M.B., Islam, M.A., Al Faik, M.A. and Sarkar, S. (2020) Physicochemical Prop- erties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (Pleurotus sajor-caju). World Journal of Engineering and Technology, 8, 665-674. https://doi.org/10.4236/wjet.2020.84047 Received: September 5, 2020 Accepted: November 6, 2020 Published: November 9, 2020 Copyright © 2020 by author(s) and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY 4.0). http://creativecommons.org/licenses/by/4.0/ Open Access