Browse > Article
http://dx.doi.org/10.3746/jkfn.2009.38.11.1606

Quality Characteristics of Sponge Cake with Erythritol  

Chung, Ye-Sun (Dept. of Food Science, Graduated School, Dong-A University)
Kwak, Yeon-Hwa (Dept. of Food Science, Graduated School, Dong-A University)
Lee, Mee-Na (Dept. of Baking Science, Busan Women's university)
Kim, Dae-Jin (Dept. of Food Science, Graduated School, Dong-A University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.11, 2009 , pp. 1606-1611 More about this Journal
Abstract
This study was performed to evaluate the quality characteristics of sponge cakes in which erythritol were added in order to supply less calories. The sponge cakes were prepared with erythritol as replacement for sucrose with different ratios from 0 to 50%. The specific gravities of the batter with erythritol were higher than those of plain control batter and increased by substitution ratio. The cake volumes were also decreased by the replacement of sugar to erythritol. The addition of erythritol decreased moisture contents of the products. The crude ash and crude protein contents of the cakes were decreased by the substitution ratios. In texture analysis, hardness, gumminess, and brittleness of sponge cake were increased as increasing erythritol were added, while springiness was decreased. Cohesiveness showed no significant differences among the substitution ratios. In the sensory evaluations, the cakes with erythritol revealed high overall eating quality, especially the cakes with 30% erythritol were preferred for taste, odor, texture, and overall acceptability. The results show that the ingredients in sponge cakes were the most recommendable with the substitution ratio of 30% erythritol.
Keywords
sponge cake; erythritol; texture analysis; sensory evaluation; color value;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By SCOPUS : 2
연도 인용수 순위
1 Kim C.S, Lee Y.S. 1997. Characteristics of sponge cakes with replacement of sucrose with oligosaccharides and sugar alcohols. J Food Sci 13: 204-212   과학기술학회마을
2 AOAC. 2000. Official Methods of Analysis. 17th ed. Association of Official Methods of Analysis of AOAC International. Gaithersburg, Maryland, USA. Vol Ⅰ, Ch 4: 1-29, Vol Ⅱ, Ch 45: 80-88
3 Ronda F, Gomez M, Blanco C.A, Caballero P.A. 2005. Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chem 90: 549-555   DOI   ScienceOn
4 Ngo W.H, Taranto M.V. 1986. Effect of sucrose level on the rheological properties of cake batters. Cereal Foods World 31: 317-322
5 Spies R.D, Hoseney R.C. 1982. Effect of sugar on starch gelatinization. Cereal Chem 59: 128-131
6 Goossen J, Roeper H. 1996. Erythritol, a new sweeterner. Confect Product 62: 6-7
7 Kulp K, Lorenz K, Stone M. 1991. Functionality of carbohydrate ingredients in bakery products. Food Technol March: 136-142
8 Shukla T.P. 1995. Problems in fat-free and sugarless baking. Cereal Food 40: 159-160
9 Nishibori S, Kawakishi S. 1992. Effect of various sugars on the quality of baked cookies. Cereal Chem 69: 160-163
10 Hess A, Setser C.S. 1983. Alternative systems for sweetening layer cake using aspartame with and without fructose. Cereal Chem 60: 337-41
11 Choi Y.J, Kim K.O. 1990. Replacement of sucrose with other sweeterner in sponge cakes. Korean J Soc Food Sci 6: 59-65   과학기술학회마을
12 오성훈, 최희숙. 2002. 감미료 핸드북. 효일, 서울. p 312
13 東京製菓學校. 2003. 洋菓子製菓理論. 日本. p 14-21
14 AACC. 2000. Approved Method of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN. USA
15 김성곤, 조남지, 김영호. 1999. 제과제빵과학. (주)비엔씨월드, 서울
16 Coleman P.E, Harbers C. 1983. High fructose corn syrup: Replacement for sucrose in angel cake. J Food Sci 48: 452-456   DOI
17 Lee K.A, Lee Y.J, Lee S.Y. 1999. Effects of oligosaccharides on physical, sensory and textural characteristics of sponge cake. J Korean Soc Food Sci Nutr 28: 547-553   과학기술학회마을
18 Byun S.H, Lee C.H. 1997. Studies on physicochemical properties of erythritol, substitute sugar. Korean J Food Sci Technol 29: 1089-1093   과학기술학회마을
19 Chung Y.S, Kim D.J. 2009. Quality characteristics of sponge cake with Pakchoi powder. J Korean Soc Food Sci Nutr 38: 914-919   과학기술학회마을   DOI   ScienceOn
20 Baeva M.R, Panchev I.N, Terzieva V.V. 2000. Comparative study of texture of normal and energy reduced sponge cakes. Nahrung 44: 242-246   DOI   ScienceOn
21 Baeva M.R, Terzieva V.V, Panchev I.N. 2003. Structural development of sucrose sweetened and sucrose-free sponge cakes during baking. Nahrung 47: 154-160   DOI   ScienceOn