Abstract:This study aimed to develop a low-sugar air cake with a pronounced water chestnut flavor by substituting part of the wheat flour with water chestnut whole powder and replacing water with water chestnut juice.Using sensory evaluation and texture profile analysis as the evaluation indicators，single-factor and orthogonal experiments were conducted to examine the effects of adding water chestnut whole flour，water chestnut juice and granulated sugar on the quality of water chestnut whole flour air cake.The optimal formulation and processing parameters were subsequently determined.The results showed that the optimal formulation consisted of the following cake base： 10.00 g low gluten flour，3.00 g water chestnut whole flour，10.00 g water chestnut juice，4.00 g granulated sugar，0.15 g salt，0.45 g cream of tartar，4.00 g corn germ oil，and 1 egg；and the following filling： 2.50 g water chestnut whole flour，1.50 g water chestnut juice，1.00 g granulated sugar，5.00 g whipping cream，and 50.00 g fresh water chestnuts.The air cake prepared using this formulation exhibited high nutritional value，and all microbiological test results complied with relevant national standards.