Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis

레몬밤 첨가 스펀지케이크의 이화학적 항산화적 품질 특성

  • Kim, Eunkyung (Korea Dietary Education Research Institute) ;
  • Kang, Name (Department of Food and Nutrition, Eulji University) ;
  • Park, Yein (Department of Food Science and Nutrition, Yongin University) ;
  • Kim, Haeyoung (Department of Food Science and Nutrition, Yongin University)
  • 김은경 (한국식생활교육연구원) ;
  • 강남이 (을지대학교 식품영양학과) ;
  • 박예인 (용인대학교 식품영양학과) ;
  • 김혜영 (용인대학교 식품영양학과)
  • Received : 2019.11.25
  • Accepted : 2019.11.27
  • Published : 2019.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with different contents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake led to a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavenging activity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significant decreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes (p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittleness did not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be applied to sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increased antioxidant properties.

Keywords

References

  1. AACC. 2000. Approved method of the AACC. 10th ed. American Association of Cereal Chemists. Washington DC, USA, pp 10-52
  2. AACC. 2003. AACC method-10. Baking Quality. American Association of Cereal Chemists. Washington DC, USA, pp 05-91
  3. An HL, Hwang YK. 2013. Quality Characteristics of Yellow Layer Cake Added with Coffee Silver Skin. The Korean Journal of Culinary Research, 19(3):33-45
  4. AOAC. 2000. Official methods of analysis. 17th ed. Association of official analytical chemists. Washington DC, USA, pp 33-36
  5. Blois M.S. 1958. Antioxidant determination by the use of a stable free radical. Nature, 181(1):1191-1200 https://doi.org/10.1038/1811199a0
  6. Byeon YS, Kim HY. 2015. Antioxidative Characteristics of Dried Type Sodium Reduced Chicken Bibimbap Using Dandelion Complex Extract Powder of AF-343 as a Home Meal Replacement. Korean J. Food Cook. Sci., 31(3):378-386 https://doi.org/10.9724/kfcs.2015.31.3.378
  7. Choi GY, Kim HD, Bae JH. 2007. Quality Characteristics of Sponge Cakes Occurred with Percentages of Persimmon Leaves Powder Added. The Korean Journal of Culinary Research, 13(4):269-278
  8. Folin O., Denis W.. 1912. A colorimetric method for determination of phenols (phenol derivatives) in urine. J. Biol Chem., 22(2):305-308 https://doi.org/10.1016/S0021-9258(18)87648-7
  9. Hwang MH, Kim MR. 2019. Quality Characteristics and Radical Scavenging Activities of Sponge Cake Containing Bellflower Powder. Korean J Food Cook Sci., 35(3):252-261 https://doi.org/10.9724/kfcs.2019.35.3.252
  10. Jeong YU, Lee H, Park HN, Kim KM, Kim SY, Park YJ. 2018. Studies on Antioxidant, Anti-inflammation and Tyrosinase Inhibitory Activities of Melissa officinalis Extracts and Their Fractions. J. Soc. Cosmet. Sci., 44(4):465-475
  11. Joung KY, Song KY, O HB, Zhang YY, Shin SY, Kim YS. 2017. Study on the Quality Characteristics and Retarding Retrogradation of Pound Cakes containing Teff (Eragrostis tef) Flour. J East Asian Soc Diet Life, 27(1):41-49 https://doi.org/10.17495/easdl.2017.2.27.1.41
  12. Ju T, Oh HS, Kim MJ, Kang ST. 2016. Quality characteristics of sponge cake with lemon grass powder. Korean J. Food Sci. Technol., 48(4):347-353 https://doi.org/10.9721/KJFST.2016.48.4.347
  13. 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
  14. 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
  15. Kim HY, Koh BK. 2012. Food Culinary Science. Hyoil Press, Seoul, Korea. pp 170-171
  16. 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
  17. Kim SY, Kim KJ. 2017. Quality characteristics and antioxidant activity of sponge cake with cabbage powder. Korean J. Food Preserv., 24(2):294-302 https://doi.org/10.11002/kjfp.2017.24.2.294
  18. Kim WJ, Kim JM, Huh YR, Shin MS. 2012. Antioixdative Activity and Quality Characteristics of Rice Cupcakes Prepared with Pine Needle Powder and Extract. Korean J. Food Cookery Sci., 28(5):613-622 https://doi.org/10.9724/kfcs.2012.28.5.613
  19. Lee MJ, Hwang ES. 2016. Quality characteristics and antioxidant activity of rice sponge cake with added green tea powder. Korean J. Food Sci. Technol., 48(4):354-360 https://doi.org/10.9721/KJFST.2016.48.4.354
  20. 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
  21. Lee SH, Bae JH. 2015. Quality characteristics of sponge cake with buckwheat powder. Korean J. Food Preserv., 22(2):204-210 https://doi.org/10.11002/kjfp.2015.22.2.204
  22. 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
  23. O HB, Jung KY, Shin SY, Kim YS. 2017. Quality Properties of Sponge Cake containing Dangyuja (Citrus grandis Osbeck) Powder. Culinary Science & Hospitality Research, 23(8):83-89 https://doi.org/10.20878/cshr.2017.23.8.008
  24. 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
  25. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med., 26(9-10):1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  26. Shin GM. 2015. Quality Characteristics of Sponge Cake added with Citrus peel Powder. Culinary Science and Hospitality Research, 21(5):88-97 https://doi.org/10.20878/cshr.2015.21.5.008008008
  27. Shin GM. 2016. Quality Characteristics of Sponge Cake added with Schizandra chinensis. Culinary Science & Hospitality Research, 22(2):93-103 https://doi.org/10.20878/cshr.2016.22.2.008008
  28. Song KY, Kim JH, O HB, Zhang YY, Kim YS. 2016. Quality Characteristics and Retarding Retrogradation of Sponge Cakes containing Red Yeast Rice (Monascus nuruk) Flour. Culinary Science & Hospitality Research, 22(3):11-21 https://doi.org/10.20878/cshr.2016.22.7.002
  29. 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
  30. 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
  31. Yang HJ, Kim EH, Park JO, Kim JE, Park SN. 2009. Antioxidative Activity and Component Analysis of Fermented Melissa officinalis Extracts. J. Soc. Cosmet. Scientists Korea, 35(1):47-55
  32. Zhang YY, Song KY, O HB, Joung KY, Shin SY, Kim YS. 2017. Effect of Pomegranate (Punica granatum L.) Peel Powder on the Quality Characteristics, Retrogradation and Antioxidant Activities of Sponge Cake. Korean J. Food Nutr., 30(3):578-590 https://doi.org/10.9799/ksfan.2017.30.3.578