References
- AACC. 2000. Approved Method of the AACC. 10th ed. Method 10-15. American Association of Cereal Chemists. St. Paul, MN, USA
- An HK, Hong GJ, Lee EJ. 2010. Properties of sponge cake with added saltwort (Salicorniaherbacea L.). Korean J Food Culture 25(1):47-53
- Cho AR, Kim NY. 2013. Quality characteristics of sponge cake containing Beaknyuncho (Opuntia ficus-indica var. saboten) powder. J East Asian Soc Dietary Life 23(1):107-118
- Cho KR. 2010. Quality characteristics of sponge cake added with leek (Allium tuberosum Rottler) powder. Korean J Food Nutr 23(4):478-484
- Choi GY, Bae JH, Han GJ. 2007a. The quality characteristics of sponge cake containing a functional and natural product (1. Mulberry Leaf Powder). J East Asian Soc Dietary Life 17(5):703-709
- Choi GY, Kim HD, Bae JH. 2007b. Quality characteristics of sponge cakes occurred with percentages of persimmon leaves powder added. Korean J Culin Res 13(4):269-278
- Chung YS, Kim DJ. 2009. Quality characteristics of sponge cake with pakchoi (Brassica compestris L. ssp chinensis Jusl.) powder. J Korean Soc Food Sci Nutr 38(7):914-919 https://doi.org/10.3746/jkfn.2009.38.7.914
- Chung YS, Kwak YH, Lee MN, Kim DJ. 2009. Quality characteristics of sponge cake with erythritol. J Korean Soc Food Sci Nutr 38(11):1606-1611 https://doi.org/10.3746/jkfn.2009.38.11.1606
- Eun J, Jeong HD, Jang MS. 2009. Optimization of ingredient mixing ratio for preparation of sponge cake with bamboo (Pseudosasa japonica Makino) leaves powder. Korean J Food Cook Sci 25(3):317-329
- Jeong CH, Kim JH, Cho JR, Ahn CG, Shim KH. 2007. Quality characteristics of sponge cake upon addition of paprika powder. Korean J Food Preserv 14(3):281-287
- Jo KA, Lee YJ, Sim CH, Kim KJ, Chun SS. 2010. Quality characteristics of sponge cake prepared with Lentinus edodes powder. Korean J Food Nutr 23(2):218-225
- Jung HC. 2012. Quality characteristics of sponge cake with added baked black soybean powder. J East Asian Soc Dietary Life 22(3):401-407
- Kang BS, Moon SW. 2010. Effect of rosemary powder on the sensory characteristics and color of sponge cake during storage. Korean J Food Preserv 17(1):9-15
- Kang CS. 2007. Quality characteristics of sponge cakes with addition of Gastrodiae rhizome powder. Korean J Culin Res 13(4):211-219
- Kang MA, Kim MB, Kim JH, Ko YH, Lim SB. 2010. Integral antioxidative capacity and antimicrobial activity of pressurized liquid extracts from 40 selected plant species. J Korean Soc Food Sci Nutr 39(9):1249-1256 https://doi.org/10.3746/jkfn.2010.39.9.1249
- Kawasome S, Yamano Y. 1986. Effect of butter content on the texture of sponge cake. J Home Econ Japan 37(9):759-766
- Kim CH. 2015. Quality characteristics of sponge cakes with radish leaf powder. J East Asian Soc Dietary Life 25(3):502-512 https://doi.org/10.17495/easdl.2015.6.25.3.502
- Kim HS, Lee CH, Oh JW, Lee JH, Lee SK. 2011. Quality characteristics of sponge cake with added lotus leaf and lotus root powders. J Korean Soc Food Sci Nutr 40(9):1285-1291 https://doi.org/10.3746/jkfn.2011.40.9.1285
- Kim JH, Lee KJ. 2013. Antioxidative activities and gelatinization characteristics of sponge cake added with purple sweet potato. J East Asian Soc Dietary Life 23(6):750-759
- Kim MK, Lee EJ, Kim KH. 2014. Effects of Helianthus tuberosus powder on the quality characteristics and antioxidant activity of rice sponge cakes. Korean J Food Culture 29(2):195-204 https://doi.org/10.7318/KJFC/2014.29.2.195
- Kwak HM, Kim JY, Lim JH, Chung SK, Kwon SH, Jeong HH, Hur JM, Song KS. 2005. Changes in chemical composition and biological activities of oriental crude drugs by food processing techniques III - changes of HMF contents from roasted asparagi tuber -. Korean J Pharmacogn 36(3):235-239
- Kwon MS, Lee MH. 2015. Quality characteristics of sponge cake added with rice bran powder. Korean J Culin Res 21(3):168-180
- Lee HJ. 2010. Evaluation of the quality characteristics of sponge cake containing mugwort powder. J East Asian Soc Dietary Life 20(1):95-102
- Lee JH, Heo SA. 2010. Physicochemical and sensory properties of sponge cakes incorporated with Ecklonia cava powder. Food Eng Prog 14(3):222-228
- Lee JH, Kwak EJ, Kim JS, Lee YS. 2007. Quality characteristics of sponge cake added with mesangi (Capsosiphon fulvescens) powder. Korean J Food Cook Sci 23(1):83-89
- Lee JH, Son SM. 2011a. Quality of sponge cakes incorporated with yacon powder. Food Eng Prog 15(3):269-275
- Lee JH, Son SM. 2011b. Effect of Cudrania tricuspidata leaf powder addition on the quality of sponge cakes. Food Eng Prog 15(4):376-381
- Lee JS, Kim HS, Lee YJ, Jung IC, Bae JH, Lee JS. 2007. Quality characteristics of sponge cakes containing various levels of Grifola frondosa powder. Korean J Food Sci Technol 39(4):400-405
- Lee JS, Seong YB, Jeong BY, Yoon SJ, Lee IS, Jeong YH. 2009. Quality characteristics of sponge cake with black garlic powder added. J Korean Soc Food Sci Nutr 38(9):1222-1228 https://doi.org/10.3746/jkfn.2009.38.9.1222
- Lee SB, Lee JH. 2013. Quality of sponge cakes supplemented with cinnamon. J Korean Soc Food Sci Nutr 42(4):650-654 https://doi.org/10.3746/jkfn.2013.42.4.650
- Lee SE, Lee JH. 2013. Quality and antioxidant properties of sponge cakes incorporated with pine leaf powder. Korean J Food Sci Technol 45(1):53-58 https://doi.org/10.9721/KJFST.2013.45.1.53
- Lee SY, Kim SN, Kim JK. 2008. Effects of Asparagus cochinchinensis (Lour.) Merr. on the stimulation of osteoblast differentiation and inhibition of osteoclast generation. J Korean Soc Food Sci Nutr 37(1):16-19 https://doi.org/10.3746/jkfn.2008.37.1.16
- Lee YJ, Lee HJ, Kim YS, Ahn CB, Shim SY, Chun SS. 2012. Quality characteristics of sponge cake with Omija powder. J Korean Soc Food Sci Nutr 41(2):233-238 https://doi.org/10.3746/jkfn.2012.41.2.233
- Lim EJ, Lee HS, Lee YH. 2010. Physical and sensory characteristics of sponge cake with added broccoli (Brassica oleracea var. italica Plenck) powder. J East Asian Soc Dietary Life 20(6):873-880
- Lu TM, Lee CC, Mau JL, Lin SD. 2010. Quality and antioxidant property of green tea sponge cake. Food Chem 119(3):1090-1095 https://doi.org/10.1016/j.foodchem.2009.08.015
- Maeda T, Kakuta H, Sonoda T, Motoki S, Ueno R, Suzuki T, Oosawa K. 2005. Antioxidation capacities of extracts from green, purple, and white asparagus spears related to polyphenol concentration. Hortscience 40(5):1221-1224
- Park ID. 2008. Effects of Cucurbita maxima duchesne puree on quality characteristics of pound and sponge cakes. Korean J Food Culture 23(6):748-754
- Park JS, Lee YJ, Chun SS. 2010. Quality characteristics of sponge cake added with banana powder. J Korean Soc Food Sci Nutr 39(10):1509-1515 https://doi.org/10.3746/jkfn.2010.39.10.1509
- Park YR, Han IJ, Kim MY, Choi SH, Shin DW, Chun SS. 2008. Quality characteristics of sponge cake prepared with red ginseng marc powder. Korean J Food Cook Sci 24(2):236-242
- Seo EO, Ko SH, Jeong HC. 2015. Research quality characteristics of sponge cake added with red ginseng powder. Korean J Culin Res 21(2):130-140
- Seong KC, Kim CH, Lee JS, Kim DS, Eum YC. 2006. Optimum number of mother stalks for better yield and quality in asparagus (Asparagus officinalis L.). J Bio-Environ Control 15(1):197-201
- Seong KC, Lee JS, Lee SG, Yoo BC. 2001. Comparison of growth characteristics by varieties and effects of rain shelter and mulching on the production of asparagus (Asparagus officinalis L.). J Bio-Environ Control 10(3):187-196
- Seoung KC, Kim CH, Lee JS, Eum YC, Moon DK. 2012. Determination of optimum heating date for off-Season production of asparagus (Asparagus officinalis L.). J Bio-Environ Control 21(3):276-280
- Shin HG. 2012. Quality characteristics of cream soup depending on additives. Master's thesis. Tourism Youngsan University. Yangsan, Korea. pp 23-24
- Shin JH, Choi DJ, Kwon OC. 2007. Physical and sensory characteristics of sponge cakes added steamed garlic and Yuza powder. Korean J Food Nutr 20(4):392-398
- Shin KM. 2012. Preparation and characterization of porridge added with asparagus using response surface methodology. Master's thesis. Chonnam National University. Gwangju, Korea. pp 26-86
- Son SM, Lee JH. 2011. Physicochemical qualities and consumer perception of tomato sponge cakes. J Food Sci Nutr 16:390-393 https://doi.org/10.3746/jfn.2011.16.4.390
- Song YK. 2013. Quality characteristics of sponge cake with added lotus leaf powder. Korean J Food Culture 28(6):651-656 https://doi.org/10.7318/KJFC/2013.28.6.651
- Song YS, Hwang SY. 2007. A study on the characteristics of yellow layer cake made with bamboo leaf powder. Korean J Food Nutr 20(2):164-172
- Suh KH, Kim KH. 2014. Quality characteristics of sponge cake added with Helianthus tuberosus powder. J East Asian Soc Dietary Life 24(1):126-135
- Sun CY, Zhao BT, Yu ZF, Qian H, Huang XD. 2004. The development of chemical components in asparagus officinalis and their medical effects. Chinese Wild Plant Res 23(5):1-5
- Yang SM, Kim SH, Shin JH, Kang MJ, Sung NJ. 2010. Quality characteristics of cookies added with asparagus powder. J Agric Life Sci 44(2):67-74
- Yoon HS, Shin JH, Kang MJ. 2014. Quality characteristics of sausage prepared with black garlic extract and dried powder of specialized crops cultivated in Namhae. Korean J Food Cook Sci 30(4):444-453 https://doi.org/10.9724/kfcs.2014.30.4.444
Cited by
- Quality Characteristics and Antioxidant Activities of Sulgidduck with Asparagus (Asparagus officinalis L.) Powder vol.26, pp.1, 2016, https://doi.org/10.17495/easdl.2016.2.26.1.63
- 석류 껍질 분말을 첨가한 스펀지 케이크의 품질 특성, 노화도 분석 및 항산화 활성 vol.30, pp.3, 2015, https://doi.org/10.9799/ksfan.2017.30.3.578
- Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel vol.43, pp.11, 2015, https://doi.org/10.1111/jfpp.14191