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Research Quality Characteristics of Sponge Cake added with Red Ginseng Powder  

Seo, Eun-Ok (Seo Eun-Ok FOOD)
Ko, Seng-Hye (Dept. of School of Culinary Arts, Chungkang College of Cultural Industrie)
Jeong, Hyun-Chul (Dept. of Hotel & Foodservice Culinary Arts, Youngdong University)
Publication Information
Culinary science and hospitality research / v.21, no.2, 2015 , pp. 130-140 More about this Journal
Abstract
This study assessed the product quality of sponge cake added with 0%, 2%, 4% and 6% of red ginseng powder. Specific gravity was found to have increased as the red ginseng powder content increased. High was decreased as the red ginseng powder content increased. Specific volume decreased as the red ginseng powder content increased. Moisture decreased as the red ginseng powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of sponge cake decreased as the red ginseng powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and chewiness of sponge cake increased as the red ginseng powder content increased, while adhesiveness and cohesiveness decreased. Overall acceptability scores showed a high overall acceptability for the sponge cake made with 2% red ginseng powder.
Keywords
red ginseng powder; quality characteristics; sensory; sponge cake;
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Times Cited By KSCI : 22  (Citation Analysis)
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