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http://dx.doi.org/10.9724/kfcs.2016.32.6.696

Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake  

Song, Ka-Young (Department of Food and Nutrition, Korea University)
O, Hyeonbin (Department of Food and Nutrition, Korea University)
Zhang, Yangyang (Department of Food and Nutrition, Korea University)
Jeong, Ki Youeng (Department of Food and Nutrition, Korea University)
Kim, Young-Soon (Department of Food and Nutrition, Korea University)
Publication Information
Korean journal of food and cookery science / v.32, no.6, 2016 , pp. 696-703 More about this Journal
Abstract
Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder's elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake's staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.
Keywords
beetroot powder; quality characteristics; retarding retrogradation; sponge cake;
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Times Cited By KSCI : 23  (Citation Analysis)
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