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http://dx.doi.org/10.20878/cshr.2017.23.3.020

Quality and Antioxidant Properties of Sponge Cake added with Flaxseed Powder  

Park, Byung-Gu (Dept. of Business Administration, Hansung University)
Lee, So-Yeon (Dept. of Hotel, Tourism and Restaurant Management, Hansung University)
Lee, Myung-Ho (Dept. of Food Science & Culinary Arts, Shinhan University)
Publication Information
Culinary science and hospitality research / v.23, no.3, 2017 , pp. 207-215 More about this Journal
Abstract
The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.
Keywords
flaxseed; sponge cake; quality characteristics; DPPH radical scavenging activity; texture; sensory assessment;
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