Browse > Article
http://dx.doi.org/10.9721/KJFST.2016.48.4.347

Quality characteristics of sponge cake with lemon grass powder  

Ju, Tak (Department of Food Science and Technology, Seoul National University of Science and Technology)
Oh, HanSeul (Department of Food Science and Technology, Seoul National University of Science and Technology)
Kim, MinJu (Department of Food Science and Technology, Seoul National University of Science and Technology)
Kang, SungTae (Department of Food Science and Technology, Seoul National University of Science and Technology)
Publication Information
Korean Journal of Food Science and Technology / v.48, no.4, 2016 , pp. 347-353 More about this Journal
Abstract
This study was performed to examine the quality characteristics of the sponge cakes with different contents (2-10% (w/w)) of lemon grass powder (LGP). An increase in LGP content in the cake led to a significant increase in the specific gravity of batter, baking loss rate, redness, hardness, cohesiveness, chewiness, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the cakes and a significant decrease in pH, moisture content, specific volume, height, volume and symmetry index, lightness, and yellowness of the cakes. Springness and resilience did not show any difference between the cakes. The consumer acceptance test indicated that the addition of LGP up to 2% did not cause a significant negative effect on the consumer acceptances in all attributes. The sponge cakes with 2% LGP can be recommended for manufacturing bakery.
Keywords
sponge cake; lemon grass powder; quality; antioxidant; consumer acceptability;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 Boxer A, Back P. The Herb Book. Chancellor Press, London, UK. pp. 57-68 (1980)
2 Kang BS, Moon SW. Effect of rosemary powder on the physicochemical characteristics of sponge cake during storage. Korean J. Food Preserv. 16: 155-159 (2009)
3 Yoo MY, Jung YJ, Yang JY. Antimicrobial activity of herb extracts. J. Korean Soc. Food Sci. Nutr. 34: 1130-1135 (2005)   DOI
4 Francisco V, Figueirinha A, Costa G, Liberal J, Lopes MC, Carmen GR, Carlos FG, Cruz MT, Batista MT. Chemical characterization and anti-inflammatory activity of luteolin glycosides isolated lemongrass. J. Funct. Foods 10: 436-443 (2014)   DOI
5 Bhattacharya AK, Kaul PN, Rajeswara Rao BR. Effect of Prolonged Storage on the Quality of Lemongrass (Cymbopogon flexuosus Nees ex Steud.) Wats.) Essential Oil. J. Essent. Oil Bear. Pl. 1: 104-109 (1998)
6 Sforcin JM, Amaral JT, Fernandes A Jr, Sousa JP, Bastos JK. Lemongrass effects on IL-1beta and IL-6 production by macrophages. Nat. Prod. Res. 23: 1151-1159 (2009)   DOI
7 Bankole SA, Joda AO, Ashidi JS. The use of powder and essential oil of Cymbopogon citratus against mould deterioration and aflatoxin contamination of "egusi" melon seeds. J. Basic Microb. 45: 20-30 (2005)   DOI
8 Silva CB, Guterres SS, Weisheimer V, Schapoval ES. Antifungal activity of the lemongrass oil and citral against Candida spp. Braz. J. Infect. Dis. 12: 63-66 (2008)
9 Shin SW. Anti-salmonella activity of lemongrass oil alone and in combination with antibiotics. Nat. Prod. Sci. 11: 160-164 (2005)
10 Chae IG, Kim HJ, Yu MH, Kim HI, Lee IS. Antioxidant and antibacterial activity of commercially available herbs in korean markets. J. Korean Soc. Food Sci. Nutr. 39: 1411-1417 (2010)   DOI
11 Ahn YJ, Park SJ, Choi DH, Cho HC, Hiremath IG. Growth-inhibitory Responses of Human Intestinal Bacteria to Extracts from Indian and African Plants. J. Appl. Biol. Chem. 41: 104-109 (1998)
12 Lee JH, Son SM. Effect of Cudrania tricuspidata leaf powder addition on the quality of sponge cakes. Food Eng. Prog. 15: 376-381 (2011)
13 Gwon Sy, Moon BK. The Quality characteristics and antioxidant activity of yakgwa prepared with herbs. Korean J. Food Cook. Sci. 23: 899-907 (2007)
14 Jung HO, Ki YH, Kim BH, Lee JJ, Lee MY. A study on sensory characteristics of ripened kimchi with herbs. Korean J. Culinary Res. 12: 184-194 (2006)
15 Lee YJ, Lee HJ, Kim YS, Ahn CB, Shim SY, Chun SS. Quality characteristics of sponge cake with omija Powdeer. J Korean Soc. Food Sci. Nutr. 41: 233-238 (2012)   DOI
16 Park YR, Han IJ, Kim MY, Choi SH, Shin DW, Chun SS. Quality characteristics of sponge cake prepared with red ginseng marc powder. Korean J. Food Cook. Sci. 24: 236-242 (2008)
17 Kim MK, Lee EJ, Kim KH. Effects of Helianthus tuberosus Powder on the quality characteristics and antioxidant activity of rice sponge cakes. J. Korean Soc. Food Cult. 29: 195-204 (2014)   DOI
18 Lee JH, Kwak EJ, Kim JS, Lee YS. Quality characteristics of sponge Cake added with Mesangi (Capsosiphon fulvescens) Powder. Korean J. Food Cook. Sci. 23: 83-89 (2010)
19 Lim EJ. Quality characteristics of sponge cake added with laminaria japonia powder. Korean J. Food Nutr. 25: 922-929 (2012)   DOI
20 Lee SB, Lee JH. Quality of sponge cakes supplemented with cinnamon. J. Korean Soc. Food Sci. Nutr. 42: 650-654 (2013)   DOI
21 Lee JS, Seong YB, Jeong BY, Yoon SJ, Lee IS, Jeong YH. Quality characteristics of sponge cake with black garlic powder added. J. Korean Soc. Food Sci. Nutr. 38: 1222-1228 (2009)   DOI
22 AACC. Approved Method of the AACC. Method 10-15, 10-91. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
23 Jung CS. Herb vineger, its preparation Method and Herb vinegar drink using this. Korea Patent 1,020,070,082,042 (2007)
24 Korea Food Research Institute. Dong-chi-mi beverage using the lemon grass and method of manufacturing the same. Korea Patent 1,020,120,092,275 (2014)
25 Kim CS, Lee YS. Characteristics of sponge cakes with replacement of sucrose with oligosaccharides and sugar alcohols. Korean J. Food Cook. Sci. 13: 204-212 (1997)
26 AACC. Approved Method of the AACC. Method 74-09. American Association of Cereal Chemist, St. Paul, MN, USA (1988)
27 Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958)   DOI
28 Lee SE, Lee JH. Quality and antioxidant properties of sponge cakes incorporated with pine leaf powder. Korean J. Food Sci. Technol. 45: 53-58 (2013)   DOI
29 Kim SG, Kim Sy, Kang KO. Quality characteristics of yellow layer cake containing Yacon Powder. J. East Asian Soc. Diet. Life 22: 378-385 (2012)
30 Ash DJ, Colmey JC. The role of pH in cake baking. Bakers Dig. 47: 36-42 (1973)
31 Choi GY, Bae JH, Han GJ. The quality characteristics of sponge cake containing a functional and natural products (1.mulberry leaf powder). J. East Asian Soc. Diet. Life 17: 703-709 (2007)
32 Pomeranz Y, Shogrem MD, Finney KF, Bechter DB. Fiber in bread making effects on functional properties. Cereal Chem. 54: 25-41 (1977)
33 Harborne JB, Williams CA. Flavonoid patterns in leaves of the gramineae. Biochem. Syst. Ecol. 4: 267-280 (1976)   DOI
34 Cho KR. Quality characteristics of sponge cake added with leek (Allium tuberosum Rottler) powder. Korean J. Food Nutr. 23: 478-484 (2010)
35 Cheel J, Theoduloz C, Rodriguez J, Schmeda-Hirschmann G. Free radical scavengers and antioxidants from Lemongrass (Cymbopogon citratus (DC.) Stapf.). J. Agr. Food Chem. 53:2511-2517 (2005)   DOI