Browse > Article

Quality Characteristics of Sponge Cake with Added Dried Sweet Pumpkin Powders  

Woo, In-Ae (Department of Food Service Industry, Suwon Women's College)
Kim, Yong-Sun (Institute of Animal Resources, Kangwon National University)
Song, Tae-Hee (Department of Food and Nutrition, Baewha Women's College)
Lee, Soon-Kyu (Department of Korean Drug Test Laboratory)
Choi, Hee-Sook (Department of Food and Biotechnology, Ansan College of Technology)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.3, 2006 , pp. 254-260 More about this Journal
Abstract
The mechanical and sensory characteristics of sponge cake made with different levels (0, 3, 6, 9, and 12%) of added sweet pumpkin powder were evaluated. The Hunter's L value of the crust and crumb of the sponge cake decreased significantly(p<0.05) as the content of pumpkin powder increased. Mechanical texture parameters such as hardness, gumminess and chewiness increased significantly (p<0.05) as the addition of pumpkin powder increased. Significant differences were observed in yellow color of crust and crumb, pumpkin flavor, sweetness and hardness in sensory evaluation of sponge cake added with 12% sweet pumpkin powder. The springiness of the sponge cake in sensory evaluation decreased significantly as the 12% addition of pumpkin powder (p<0.05). The highest overall acceptability was observed with 6% pumpkin powder added to the sponge cake.
Keywords
sweet pumpkin powders; sponge cake; sensory characteristics; mechanical characteristics;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 정동효. 식품의 생리활성, p.95. 선진문화사. 1998
2 Heo, SJ, Kim, JH, Kim, JK, and Moon, KD. The comparison of food constituents in pumpkin and sweet-pumpkin. Korean J. Dietary Culture 13:91-96. 1998
3 Kim, SR, Ha, TY, Song, HN, Kim, YS and Park, YK. Comparison of nutritional composition and antioxidative activity for kabocha squash and pumpkin. Korean J. Food Sci. Technol. 37:171-177. 2005   과학기술학회마을
4 Jang, SM,, Park, NY, Lee, JB and Ahn, H. The comparison of food constituent in different parts of sweet-pumpkin. J. Korean Soc. Food Sci. Nutr. 30: 1038-1040. 2001   과학기술학회마을
5 Oh, SC, Nam, HY and Cho JS. Quality and sensory characteristics of sponge cakes as affected by additions of Dioscorea japonica flour. Korean J. Soc. Food Cookery Sci. 18:185-192. 2002
6 Kim, MA Effect of different kinds of rice flours on characters of sponge cake. Korean J. Soc. Food Sci. 8:371-378. 1992   과학기술학회마을
7 Na, KM, Hong, JH, Cha, WS, Park, JH, Oh, SL, Cho, YJ and Lee, WY. Optimization of osmotic dehydration process for manufacturing a dried sweet pumpkin. J. Korean Sci Nutr. 33:433-438. 2004   과학기술학회마을   DOI
8 Lee, KA. Effect of isolated soy protein on sponge cake quality. Korean J. Soc. Food Sci. 13:299-303. 1997   과학기술학회마을
9 Chun, SS. Development of functional sponge cake with onion powder. J. Korean Soc. Food Sci. Nutr. 32:62-66. 2003   DOI
10 Kweon, BM, Jeon SWand Kim DS. Quality characteristics of sponge cake with addition of laver powder. J. Korean Soc. Food Sci. Nutr. 32:1278-1284. 2003   과학기술학회마을   DOI
11 Park, YK, Kang, YH, Seog, HM, Cha WS and Park, MW. Studies of the development of processing technology of pumpkin. Research report of Agricultural and Forest Ministry. 1997
12 A.0.A.C. Official Methods of Analysis, 16th ed, The Association of Official Analytical Chemists. Washington DC. 1995
13 한국산업인력공단. 제과제빵실기특강, 비앤씨월드. 1999
14 조재선. 식품재료학, p.162. 문운당. 1993
15 Park, YK, Cha, HS, Park, MW, Kang, YH and Seog, HM. Chemical components in different parts of sweet-pumpkin. J. Korean Soc. Food Sci. Nutr. 26:639-646. 1997   과학기술학회마을
16 Hong, JH and Lee, WY. Quality characteristics of osmotic dehydrated sweet pumpkin by different drying methods. J. Korean Sci. Nutr. 33:1573-1579. 2004   DOI
17 Yun, SJ. Sensory and quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin. Korean J. Soc. Food Sci. 15:586-590. 1999
18 Chang, HJ and Shim, K.H. Quality characteristics of sponge cake with addition of Pleurotus eryngii Mushroom powders, J. Korean Soc. Food Sci. Nutr. 33: 716-722. 2004   과학기술학회마을   DOI
19 Park, HK, Yim, SK, Sohn, KH and Kim, HJ. Preparation of semi-solid infant foods using sweet-pumpkin. J. Korean Soc. Food Sci. Nutr. 30:1108-1114. 2001   과학기술학회마을
20 SAS : SAS Users Guide. SAS Institute Inc., Cary, NC, USA. 1993
21 Heo SJ, Kim JH, Kim JG and Moon KD. Processing puree from pumpkin and sweet-pumpkin. Korean J. Postharvest Sci. Technol. 5:172-176. 1998
22 Jung GT, Ju IO and Choi JS. Preparation and quality of instant gruel using pumpkin(Cucurbita maxima Duch var. Evis). Korean J. Postharvest Sci. Technol. 8:74-78. 2001
23 Lee, JS, Park, YJ, Hwang, TY, Kim, IH, Kim, Sl and Moon, KD. Quality characteristics of minimally processed sweet-pumpkin during storage. Korean J. of Food Preservation 10:6-10. 2003
24 Lee, SM, Ko, YJ, Jung, HA, Paik, JE and Joo, NM. Optimization of iced cookie with the addition of dried sweet pumpkin powder. Korean J. Food Culture 20: 516-524. 2005   과학기술학회마을
25 Moon, HK, Han, JH, Kim, JK, Kang, WW, and Kim GY. Quality characteristics of the bread added with freeze dried old pumpkin powders. Korean J. Soc. Food Cookery Sci. 20:126-132. 2004   과학기술학회마을