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The Characteristics of Sponge Cake added with Mugort Powder  

Choi, Hyoung-il (Elysee Bakery)
Publication Information
Culinary science and hospitality research / v.22, no.5, 2016 , pp. 190-199 More about this Journal
Abstract
This study was conducted to evaluate the effect of mugwort powder on the quality characteristics of sponge cake. Mugwort powder sponge cake was prepared with different ration of mugwort powder(0, 5, 10, 15, 20%). The specific gravity, baking loss rate and cake weight increases as the ration of mugwort powder. The sponge cake's a, b level increased with the increasing level of mugwort powder 20% appeared to be the highest. In terms of textural characteristics, the samples containing 5, 10, and 20% mugwort powder had significantly higher hardness than the control samples. The substance's level of springiness, and cohesiveness decreased as the mugwort powder added. In sensory evaluation, overall acceptability and taste of the cake was better than the others when 10% mugwort powder was added. The results indicated that substituting 10% mugwort powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.
Keywords
Mugwort; quality characteristics; sponge cake; sensory; texture;
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Times Cited By KSCI : 26  (Citation Analysis)
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