Browse > Article

Evaluation of the Quality Characteristics of Sponge Cake Containing Mugwort Powder  

Lee, Hyun-Ja (Dept. of Food Nutrition & Culinary Science, Hankyong National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.1, 2010 , pp. 95-102 More about this Journal
Abstract
This study was conducted to assess the effects of mugwort powder (3% and 5%) on sponge cake made with medium and cake flour. After preparing sponge cakes with mugwort powder, the water activity (Aw), softness and color of crumbs were tested and the sensory properties were evaluated. The water activity of the sponge cakes containing different quantities of mugwort powder did not differ greatly. The springiness and hardness of the sponge cakes with mugwort powder were all lower than that of the control. With regard to the color of the sponge cakes, the L values were reduced, but the a and b values were increased in response to the addition of mugwort powder, resulting in the sponge cake containing mugwort having a darker color. The micrographs of the sponge cakes with mugwort powder showed a slightly lower porosity than the control. In addition, the results of the sensory test showed that cakes containing mugwort powder had low scores. However, it is still possible to make the sponge cakes using mugwort powder and the sponge cakes prepared with flower containing 3% of mugwort powder had better evaluation than those prepared using other amounts of mugwort powder.
Keywords
Mugwort powder; sponge cake; crumb softness; color;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Bechtel WG (1995) A review of bread staling research. Transact AACC 13. p 108-121.
2 Shim YJ, Paik JE, Chun HJ (1991) A study on the texture characteristics of SSooksulgis affected by mugwort. Korean J Soc Food Sci 7: 35-43.
3 Moon HK Han JH, Kim JH, Kim JK, Kang WW, Kim KY (2004) Quality characteristics of the breads added with freeze dried old pumpkin powders. Korean J Food Cookery Sci 20: 126-132.   과학기술학회마을
4 Nam YJ, Hwang SY, Kang KO (2008) Effect of maesil extract on the quality characteristics of yellow layer cake. J East Asian Soc Dietary 18: 773-780.   과학기술학회마을
5 Park GS, Lee SJ (1999) Effect of job's tear powder and green tea powder on the characteristics of quality of bread. Korean J Soc Food Sci Nutr 28: 1244-1250.
6 Puhr DP, D'Appolonia BL (1992) Effect of baking absorption on bread yield, crumb moisture and crumb water activity. Cereal Chem 69: 582-586.
7 SAS Institute (1998) SAS/STAT User Guide, Statistical Analysis System Institute. Cary, NC.
8 Kim YS, Jeon SS, Jung ST (2002) Effect of lotus root powder on the baking quality of white bread. Korean J Soc Food Cookery Sci 18: 413-425.   과학기술학회마을
9 Kim SI, Kim KJ, Jung HO, Han YS (1998) Effect on mugwort on the extention of shelf-life of bread and rice cake. Korean J Soc Food Cookery Sci 14: 106-113.
10 Kim YA (2005) Effects of Lycium chinense powder on the quality characteristics of yellow layer cake. J Korean Soc Food Sci Nutr 34: 403-407.   과학기술학회마을   DOI   ScienceOn
11 Lee HJ, Park SH, Kang KO (2009) Rheological characteristics of flour batters in the presence of mugwort powder. Korean J Community Living Science 20: 231-237.   과학기술학회마을
12 Lee SD, Park HR, Kim DW, Bang BH (2000) Bio-active constituents and utilities of Artemisia sp. as medicinal herb and foodstuff. Korean J Food & Nutr 13: 490-505.
13 Kim EJ, Kim SM (1998) Bread properties utilizing extracts of pine needle according to preparation method. Korean J Food Sci Technol 30: 542-547.
14 Lee SH, Woo SJ, Goo YJ, Shin HK (1995) Effects of mugwort, onion and polygalae radix on the intestinal environment of rats. Korean J Food Sci Technol 27: 598-605.
15 Kang KO, Hwang SY, Lee HJ, Oh KJ (2009) Study on the quality characteristics of the sponge cake with garlic powder. Korean J Community Living Sci 20: 239-246.   과학기술학회마을
16 Kang YR, Park YG, Oh SY, Moon KD (1995) Studies on the physiological functionality of pine needle and mugwort extract. Korean J Food Sci Technol 27: 978-984.
17 Kim JS, Park JS (2002) Effect of green tea extract on quality of fermented pan bread. Korean J Food Nutr 15: 12-15.   과학기술학회마을
18 Czuchajowska Z, Pomeranz Y, Jeffers HC (1989) Water activity and moisture content of dough and bread. Cereal Chem 66: 128-132.
19 Kim MH, Son CW, Kim MY, Kim MR (2008) Physicochemical, sensory characteristics and antioxidant activities of jam prepared with black garlic. J Korean Soc Food Sci Nutr 37: 1632-1639.   과학기술학회마을   DOI   ScienceOn
20 AOAC (1996) Official Methods of Analysis 16th ed. Association of Official Analytical Chemists. 9-10. Washington DC
21 Eliasson AC, Larsson K (1993) Cereal in Bread Making: Molecular Colloidal Approach. Marcel Dekker, NY. pp 75.
22 Ahn CS, Yuh CS (2004) Sensory evaluations of the muffins with mulberry leaf powder and their chemical characteristics. J East Asian Soc Dietary Life 14: 576-580.   과학기술학회마을
23 Http://cafe.daum.net/MClove/3150/586docid (2009)
24 Hwang YK, Kim TY (2000) Characteristics of bread added with Angerlica kieskie Koidz flour. Korean J Soc Food Sci Nutr 28: 118-125.
25 AACC (1983) American Association of Cereal Chemistry Approved Methods. 8th ed. 44-15A, 08-01.
26 허준 (1976) 국태종보 동의보감. 남산당, 서울. pp 75-156.
27 Ahn JM, Song YS (1999) Physico-chemical and sensory characteristics of cakes added sea mustard and sea tangle powder. J Korean Soc Food Sci Nutr 28: 534-541.
28 박인덕, 김영숙, 이현주, 전은례, 김성현, 김희수 (2002) 제과제빵학. 신광출판사, 서울. pp 13-14.
29 최정수 (2006) 제과제빵학. 글로벌, 서울. pp 15.