The current research was carried out between May and June to study the effect of
adding different concentrations of fennel (Foeniculum vulgare), 0.5, 1.0 and 1.5% on
the physiochemical and quality characteristics of the sponge cake stored for (0, 5
, 10
and 15) days. The results of the chemical composition of the flour used in the sponge
cake mix showed that the percentages of protein and fat were 10.3 and 0.8%
respectively, while the ash and carbohydrate levels were 0.65 and 76.75% respectively,
the moisture percentage was 11.5%. The results of the sensory evaluation showed that
the cake treated with 1% of fennel powder had good colour, texture and appearance in
comparison with the other treatments, while the cake treated with 1.5% of fennel
showed better flavour among other treatments. The results of the physical tests showed
an increase in the weight and size of the sponge cake with the increase of fennel
powder, while the specific size decreased compared to the standard sponge cake. The
values of peroxide and the acidity of the sponge cake stored at room temperature for 15
days were decreased with the increase of the percentage of fennel powder in comparison
with the standard sponge cake. The addition of fennel to cake mix effected positively on
the final product.
