Culinary science and hospitality research (한국조리학회지)
- Volume 13 Issue 4
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- Pages.269-278
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- 2007
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Quality Characteristics of Sponge Cakes Occurred with Percentages of Persimmon Leaves Powder Added
감잎 분말 첨가 비율에 따른 스펀지 케이크의 품질 특성
- Choi, Gil-Young (Dept. of Confectionery Decoration, Daegu Mirae College) ;
- Kim, Hyun-Duk (Dept. of Hotel Culinary Art, Daegu Mirae College) ;
- Bae, Jong-Ho (Dept. of Confectionery Decoration, Daegu Mirae College)
- Published : 2007.12.30
Abstract
The purpose of this study was to investigate the taste and quality of persimmon leaves cakes with different-ly added(0, 4, 8, 12, 16%) persimmon leaves powder. The findings of this study were as follows; First, the proximate composition contents of persimmon leaves powder were analyzed as composed of 6.30% moisture, 19.20% crude protein, 2.80% crude fat, 18.93% crude ash, and 35.91% dietary fiber. Second, the specific gravity of sponge cakes was significantly increased with the amount of persimmon leaves powder added. As added percentage of persimmon leaves powder increased, L and b values were decreased and the color value was increased. Third, specific loaf volume was decreased as the percentage of persimmon leaves powder added increased. There was no significant difference in terms of baking loss percentage. Fourth, hardness and gumminess was increased as the percentage of persimmon leaves powder added increased in terms of textural characteristics. There was no significant difference of cohesiveness and springiness among samples. Fifth, the group of eight percent persimmon leaves powder added has the highest in color, flavor, taste, texture, and overall acceptance in sensory evaluation results. In conclusion, the sample group with 8 percent persimmon leaves powder added gave the best taste and quality to sponge cakes in this study.