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Physicochemical and Sensory Characteristics of Spong Cake with Added ${\beta}$-Glucan  

Yu, Jeong-Sun (Dept. of Food and Nutrition, Chungnam National University)
Jo, Gyung-Mi (Dept. of Food and Nutrition, Chungnam National University)
Shin, Yu-Mi (Dept. of Food and Nutrition, Chungnam National University)
Kwon, Oh-Yun (Dept. of Food and Nutrition, Chungnam National University)
Kim, Mi-Kyoung (DMJ Biotech Corp.)
Jo, Han-Young (DMJ Biotech Corp.)
Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Korean journal of food and cookery science / v.23, no.1, 2007 , pp. 70-77 More about this Journal
Abstract
The study was conducted to evaluate the physicochemical and sensory characteristics of sponge cake with different amounts of ${\beta}$-glucan, 2%, 4% and 6%. Addition of ${\beta}$-glucan did not affect the texture property of batter in terms of springiness, cohesiveness, gumminess and hardness. The volume of the sponge cake was significantly decreased in only 6% ${\beta}$-glucan added group, compared to the control. The pH, height, weight and moisture content of the cake were not significantly different between the control and ${\beta}$-glucan added groups. Lightness and yellowness of the cake crust were the highest in the 4% ${\beta}$-glucan group, while redness was decreased with increasing ${\beta}$-glucan content. The color of the cake crumb was not significantly different between the control and ${\beta}$-glucan group, and nor were the texture properties and sensory quality of the sponge cake. These study results show that the addition of ${\beta}$-glucan up to 4% did not affect the quality of sponge cake.
Keywords
${\beta}$-glucan; batter; sponge cake; quality;
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Times Cited By KSCI : 7  (Citation Analysis)
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