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http://dx.doi.org/10.3746/jkfn.2003.32.1.062

Development of Functional Sponge Cakes with Onion Powder  

전순실 (순천대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.1, 2003 , pp. 62-66 More about this Journal
Abstract
Mass consumption of the surplus onion in the period of harvesting season by processing to various value-added functional food products would be one of the counterplot for stable market. This study was to develop functional sponge cakes with addition of onion powder, using physiochemical properties and sensory evaluation. The specific gravity and viscosity tended to increase according to the addition of onion powder. The water content was highest mark on the 4% onion powder added-cake. The color of lightness, yellowness, and redness of cake crust tended to decrease with the addition of onion powder. The addition of onion powder showed decrease in lightness and yellowness and increase in redness of cake crumb. The specific loaf volume was superior with the addition of 4% onion powder. The resilience, fracturability and adhesiveness showed a difference from the control. Sensory evaluation of cake indicated that addition of onion powder especially at the level of 2, 4%, enhanced appearance flavor, mouth feeling, and overall acceptability.
Keywords
functional sponge cake; onion; texture properties;
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