Sponge cake for nutrition of women in the preconception preparation period

For citation: Ivanova N.G., Chudakov I.A. Sponge cake for nutrition of women in the preconception preparation period. Journal of International Academy of Refrigeration. 2026. No 3. p. 55-62. DOI: 10.17586/1606‑4313‑2026‑25‑3-55-62

Abstract
The aim of this study was to develop a technology for producing a sponge cake free of added sugar, enriched with iodine, and recommended for women during pre-pregnancy preparation. Wakame seaweed was selected as a source of iodine. Jerusalem artichoke and date syrups were used to reduce the amount of added sugar. A study of the effect of wakame powder and Jerusalem artichoke and date syrups on the sponge cake's quality indicators showed no significant impact on the physicochemical parameters of the sponge cake. At the same time, the sponge cake acquired specific, unique organoleptic properties – a creamy taste in samples with Jerusalem artichoke syrup and a caramel flavor in samples with date syrup. The seaweed flavor was mild, with a slight marine aroma. As a result of the research, two samples of sponge cakes were developed with the addition of wakame seaweed powder at a rate of 5.6% of the flour weight and with the sugar completely replaced with syrup: Morskoy Briz with Jerusalem artichoke syrup and Vostochny Briz with date syrup. An analysis of the calculated nutritional value revealed that consuming 100g of each Morskoy Briz and Vostochny Briz sponge cakes will satisfy a woman's daily iodine requirement by 81.5% and 85.0%, respectively. Due to the wakame seaweed included in the recipe, the sponge cakes are enriched with dietary fiber by 11.5% and 6.0%, respectively, while replacing sugar with Jerusalem artichoke and date syrups has reduced the mono- and disaccharide content by 40%.