한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제34권6호
  • /
  • Pages.793-800
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  • 2019
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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레몬밤 첨가 스펀지케이크의 이화학적 항산화적 품질 특성

Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis

  • 김은경 (한국식생활교육연구원) ;
  • 강남이 (을지대학교 식품영양학과) ;
  • 박예인 (용인대학교 식품영양학과) ;
  • 김혜영 (용인대학교 식품영양학과)
  • 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)
  • 투고 : 2019.11.25
  • 심사 : 2019.11.27
  • 발행 : 2019.12.30
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초록

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.

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