Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Properties of Sponge Cake with Added Saltwort (Salicorniaherbacea L.)

함초 분말을 첨가한 스폰지 케이크의 품질특성

  • An, Ho-Ki (Department of Food Service Management, Baekseok College) ;
  • Hong, Geum-Ju (Department of Food Service Management, Baekseok College) ;
  • Lee, Eun-Jun (Department of Hotel Foodservice Management, Chungwoon University)
  • 안호기 (백석문화대 외식조리학부) ;
  • 홍금주 (백석문화대 외식조리학부) ;
  • 이은준 (청운대학교 호텔조리식당경영학과)
  • Published : 2010.02.28
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Abstract

This study was conducted to investigate the effects of saltwort, on the quality characteristics of sponge cake. In addition, we examined the commercialization potential of sponge cake containing saltwort. To accomplish this, saltwort was added to sponge cakes at concentrations of 0%, 3%, 5% and 7% and quality and sensory tests were then conducted. The 7% group had the highest water and ash content. There was no difference in the fat content between samples. The control group showed the highest protein content and the lowest specific gravity. As the content of saltwort increased, the specific gravity of the sponge cake increased. Additionally, the dough yield and loss during baking were highest, in the control group, and these values decreased as the saltwort content increased. Similarly, the volume and specific volume were highest in the control group, and these values decreased as the content of saltwort powder increased. Color measurements of the samples, revealed that the L-value decreased as the content of saltwort powder increased. Furthermore, the a-value of the saltwort powder groups was higher than that of the control group and the b-value was highest in the 7% group. There were no differences in elasticity and cohesion between samples, but chewiness and brittleness increased the content of saltwort powder increased. The results of the sensory test revealed that the color, flavor and taste scores were the highest in the 5% group. The pore size was greatest in the control group, while hardness was greatest in the 7% group, chewiness was highest in the 5% group and moistness was highest in the 5% group. Finally, the overall preference was for the 5% group.

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References

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