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http://dx.doi.org/10.17495/easdl.2015.6.25.3.502

Quality Characteristics of Sponge Cakes with Radish Leaf Powder  

Kim, Chan-Hee (Dept. of Food and Nutrition, Hanyang Women's University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.3, 2015 , pp. 502-512 More about this Journal
Abstract
This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.
Keywords
Radish leaf powder; sponge cake; texture analyses; sensory evaluation;
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Times Cited By KSCI : 15  (Citation Analysis)
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