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With the aim of production of functional sponge cake, soy protein isolate (SPI) was added at 0, 5, 10, 15, 20 and 30% (w/w), and the quality of batter and the cake was studied. Following changes occurred as the quantity of SPI increased; batter consistency and density, cake volume and height increased while cake density decreased. The crust and crumb color became darker and more reddish. Textural properties of the cakes as measured by a texture analyzer revealed that the hardness and gumminess increased while springiness, cohesiveness and chewiness decreased. Determination of the organoleptic characteristics of the cakes revealed that inclusion of more than 20% SPI had negative effects on the taste, color, texture and overall acceptability of the cakes. Based on the results, addition of no more than 20% SPI can be used to increase the nutritional quality of the sponge cake while preserving its quality. Practical application Development of functional foods has a growing market around the world. This study provides information on the development of a functional sponge cake using soy protein isolate (SPI). To get benefits from the SPI in cake production, controlling the level of the SPI is crucial. The appropriate level of the SPI resulting in an acceptable functional sponge cake was 20% while further increase in the SPI resulted in inferior cake quality.

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BackgroundNaphthalene is a poly aromatic hydrocarbon (PAH) present in many sediment-water systems. The aim of this study was to evaluate the applicability of an anoxic/aerobic system for the biological treatment of water polluted by naphthalene by Pseudomonas aeruginosa PTCC 1707 to utilize naphthalene. The naphthalene elimination from wastewater was determined in anoxic–aerobic continuous flow combined bioreactor under continuously oxic and anoxic conditions. Experiments were conducted in continues mode, and naphthalene was administered in consecutive spike doses. Then Pseudomonas aeruginosa bacteria suspension with a specific turbidity (0.5-10 NTU) was prepared from growing bacteria on R2A medium and injected to reactor.FindingsAt naphthalene concentration = 0.5-20 mg/L, 33–65.5% naphthalene removal efficiencies were observed. Mean COD removal efficiency in solid retention times of 2, 4, 6, and 8 days was 82.7, 92.45, 95.97 and 96.1%, respectively. Naphthalene removal efficiency by bacterium pseudomonas at pH 8 was 96% and at pH 4, 5.5, 7 and 9.5, 68, 80, 90 and 85%, respectively. As the initial concentration of naphthalene increased from 0.5 to 20 mg/L, the remaining concentration of naphthalene decreased from 33.4% to 65.5% after 3 days.ConclusionBased on experimental results, it was determined that this process can effectively reduce naphthalene under optimal conditions and this method can be used for the removal of similar compounds.

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