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http://dx.doi.org/10.9799/ksfan.2015.28.5.910

Quality and Antioxidant Properties of Sponge Cake containing Radicchio (Cichorium intybus L.) Powder  

O, Hyeon Bin (Dept. of Food and Nutrition, Korea University)
Choi, Byung Bum (Major in Food and Nutrition, Division of Food Science & Culinary Arts, Shinhan University)
Kim, Young-Soon (Dept. of Food and Nutrition, Korea University)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.5, 2015 , pp. 910-917 More about this Journal
Abstract
Radicchio (Cichorium intybus L.) is widely known to have antioxidant, anti-cancer, and digestion-promoting effects. Antioxidant activity and sensory characteristics of sponge cakes made with radicchio powder were investigated in this study. Sponge cakes were made with freeze-dried radicchio powder added to the flour at concentrations of 1, 3, 5, and 7%. As the amount of radicchio powder increased, the specific gravity of radicchio-containing sponge cakes significantly increased. pH value did not significantly differ between groups. Moisture content decreased from 30.72% (control) to 28.68% (7% radicchio) and loss of mass during baking increased from 7.11% (control) to 9.36% (7% radicchio). L (brightness) and b (yellowness) of sponge cakes decreased while redness increased. Hardness and chewiness decreased as concentration of radicchio powder increased. Springiness and cohesiveness did not significantly differ between any of the groups. Total polyphenol contents ranged from 0.12 to 0.31 mg GAE/g. DPPH scavenging activity significantly increased as the amount of radicchio powder increased. Overall acceptability of sensory experience measured on a 7-point scale was highest in the 3% radicchio cakes (5.35). In conclusion, the addition of 3% radicchio powder improves the sensory qualities of radicchio sponge cakes.
Keywords
sponge cake; radicchio powder; antioxidant; sensory evaluation;
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