Browse > Article

Quality Characteristics of Lycii fructus Powder added Sponge Cake  

Shin, Gil-Man (Dept. of Tourism Management, Gwangju University)
Publication Information
Culinary science and hospitality research / v.21, no.6, 2015 , pp. 63-75 More about this Journal
Abstract
This study was conducted to evaluate the effect of Lycii fructus powder on the quality characteristics of sponge cake. Sponge cakes were prepared consisting of 10%, 20%, 30% or 40% Lycii fructus powder. The specific gravity, baking loss. and pH of sponge cake batter measured. The specific gravities of the batter with Lycii fructus powder were higher than the control. Baking loss rate and cake weight increased with the ratio of Lycii fructus powder. The specific volume of sponge cake were gradually increased by increasing the amount of powder. The lightness and yellowness values of the control were higher than sponge cake added with Lycii fructus powder cakes, and 40% Lycii fructus powder showed the lowest value. The substance's level of springiness and cohesiveness decreased as the amount of Lycii fructus powder increased. In the sensory evaluation, the cake with Lycii fructus powder exhibited high overall eating quality. In particular, the cakes with 10% Lycii fructus were preferred for taste, texture, and overal acceptability. The results show that sponge cakes added with 10% Lycil powder were considered the best.
Keywords
Lycii fructus powder; sponge cakes; texture analyser; quality characteristics; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 25  (Citation Analysis)
연도 인용수 순위
1 AACC (1986). Official Method of the American Association of Cereal Chemists. 8th ed. American Association of Cereal Chemists St Paul MN 10-15.
2 AACC (2000). Approved Method of the American Association of Cereal Chemists. 10th ed. American Association of Cereal Chemists St Paul MN 10-18.
3 Lee JG, Seong YB, Teong BY, Yoon SJ, Lee IS, Jeong YH (2009). Characteristics of sponge cake added with black garlic powders. J Korean Soc Food Sci Nutr 38(9):1222-1228.   DOI
4 Lee YS, Se, EJ, Jeon SY, Kim AJ, Rho JO (2014). Quality characteristics and antioxidative effects of dasik added with Lycii fructus extract. Korean Living Sci Association 23(6):1217-1229.
5 Lee SB, Lee JH (2013). Quality of sponge cake supplemented with cinnamon. J Korean Soc Food Sci Nutr 42(4):650-654.   DOI
6 Lim EJ (2012). Quality characteristics of sponge cake added with Laminaria japonia powder. J Korean Soc Food Sci Nutr 25(4):922-929.   DOI
7 Lee SE, Lee JH (2013). Quality and antioxidant properties of sponge cake incorporated with pine leaf powder. Korea J Food Sci Technol 45 (1):53-58.   DOI
8 Mizukoshi M (1983). Model studies of cake baking. III. Effect of silicone on form stability of cake batter. American Association of Cereal Chem 60(1):396-400.
9 Park BH, Yang HH, Cho HS (2012). Quality characteristics and antioxidative effect of yukwa prepared with Lycii fructus power. J Korean Soc Food Sic Nutr 41(6):745-751.   DOI
10 Park BH, Cho HS, Park SY (2005). A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Soc Food Cookery Sci 21(1):696-702.
11 Park BH, Koh KM, Jeon ER (2010). Quality characteristics of tofu prepared with Lycii fructus powder during storage. Korean J Soc Food Cookery Sci 26(5):696-702.
12 Chung YS, Kim DJ (2009). Quality characteristics sponge cake with pakchio powder. J Korean Soc Food Sci Nutr 38(7):914-919.   DOI
13 Chio GY, Kim HD, Bae JH (2007). Quality characteristics sponge cake occurred with percentages of persimmon leaves powder added. Korean J Culinary Research 13(4):269-278.
14 Cho AR, Kim NY (2013). Quality characteristics of sponge cake containing beaknyuncho powder. Korean J East Asian Soc Dietary Life 23 (1):107-118.
15 Chung WG, Lee JH (2010). Batter and product characteristics of sponge cake containing sugar alcohols. Korean J Culinary Research 16(4): 305-311.
16 Hwang EY, Hong JH, Choi JH, Lee EJ, Lee IS (2009). Study on anti-obesity and hypoglycemic effects of Lycium chinense Mill extracts. J Korean Soc of Food Sci Nutr 38(11): 1528-1534.   DOI
17 Jeong CH, Shim KH (2004). Quality characteristics of sponge cake with addition of Pleurotus eryngii mushroom powder. Korean J Food Sci Technol 32(1):378-395.
18 Jung HC (2012). Quality characteristics of sponge cake with added baked black soybean power. J East Asian Soc Dietary Life 22(3):401-407.
19 Nagae S, Imai S, Sato T, Kancko Y, Otsubo H (1976). Quality characteristics of soft wheats and their use in Japan. American Association of Cereal Chem 53:998-997.
20 Mizukoshi M (1983). Model studies of cake baking. III. Effect of silicone on form stability of cake batter. American Association of Cereal Chem 60(1):396-400.
21 Kang CS (2007). Quality characteristics sponge cakes with addition of Gastrodite rhizoma powder. Korean J Culinary Research 13(4): 211-219.
22 Jung UJ, Lee JS, Bok SH, Choi MS (2011). Effects of extracts of persimmon leaf, buckwheat leaf, and chinese matrimony vine leaf on body fat and lipid metabolism in rats. J Korean Soc Food Sci Nutr 40(9):1215-1226.   DOI
23 Park JY, Pakr YS, Chang HG (2008). Quality characteristics of sponge cake supplemented with soy fiber flour. Korea J Food SCI Technol (40):412-418.
24 Park YH, Cheon GH (2001). The sensual characteristic of bread added Lycii fructus concentrate. Korean Soc Community Living Sci 12(1):63-67.
25 Park YJ, Kim MH, Bea SJ (2002). Enhancement of anticarcinogenic effect by combination of Lycii fructus with vitamin C. J Korean Soc Food Sic Nutr 31(1):143-148.   DOI
26 Shin GM, Shin SL, No HS (2005). Baeksan Publish. Seoul 35-37.
27 Shin YJ, Lee JA, Park GS (2008). Quality characteristics of fish pastes containing Lycii fructus powder. J East Asian Soc Dietary Life 18(1):143-148.
28 Uoo IY, Kim CS, Chio HS, Song YS, Lee SG (2006). Characteristics of sponge cake added with loutus lotus root powders. J Korean Soc Food Sci Nutr 419(3):254-260.
29 Seo EO, Ko SH, Jeong HC (2015). Quality characteristics of sponge cake added with red ginseng powder. Korean J Culinary Research 21(2):130-140.
30 Sun KH, Kim KH (2014). Quality characteristics of sponge cake added with Helianthus tuberosus powder. J East Asian Soc Dietary Life 24 (1): 26-35.
31 Shin JH, Chio DJ, Kweon OC (2007). The quality characteristics of sponge cake with steamed garlic power. Korean J Soc Food Cookery Sci 23(1):696-702.
32 Kim HS, Lee CH, Oh JW, Lee JH, Lee SK (2011). Quality characteristics of sponge cake with added lotus leaf and lotus root powders. J Korean Soc Food Sci Nutr 40(9):1285-1291.   DOI
33 Kim AJ, Jung JJ, Lee MS, Joo NM, Jung EK (2012). Quality characteristics of mungbeanmook added with gugija(Lycii fructus). Infusion J Korean Dietetic Association 18(3):213-221.   DOI
34 Kim CO, Lee CY (1997). Preparation and characteristics of yoghurt from milk added with box thorn(Licium chinensis Miller). Korean J Dairy Sci 19(3):231-232.
35 Kim DH, Ahn BY, Park BH (2003). Effect of Lycium chinense fruit on the physicochemical properties of kochujang. J Korea Soc Food Sci Nutr 35(3):25-31.
36 Kim YA (2005). Effects of Lycium chinense powders on the quality characteristics of yellow layer cake. J Korea Soc Food Sci Nutr 34 (3):57-65.   DOI
37 Kim YH, Joo JL, Lee BC, Kim HH, Lee JS (2013). Screen of a novel yeast for brewing of gugija leaf makgeolli and optimal alcohol fermentation condition. Korean J Mycology 41(3): 161-175.
38 Kim YJ, Lim YS, Cha WJ, Lee SK (2003). Quality characteristics of wet noodle with Lycii fructus powder. J Korea Soc Food Sci Nutr 35(1): 77-83.
39 Ko SK, Lee CR, Chio YE, Im BO, Sung JH, Yoon KR (2003). Analysis of ginseng concentrates. Korean J Food Sci Technol 35(1):536-539.
40 Lee HG, Cha GH, Park JH (2004). Quality characteristics of injeulmi by dfferent ratios of kugija(Lycii fructus) powder. Korean J Soc Food Cookery Sci 20(4):696-702.
41 Yang HY, Lee JS, Park KH (2010). Effect of whole egg spray-drying conditions on physical and sensory properties of sponge cake. Korea J Food Sci Technol (43):310-316.
42 Song YK (2013). Quality characteristics of added lotus leaf powder. Korea J Food Culture 28(6):651-656.   DOI