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Quality Characteristics of Sponge Cake upon Addition of Paprika Powder  

Jeong, Chang-Ho (Division of Applied Life Sciences, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University)
Kim, Jin-Hee (Division of Applied Life Sciences, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University)
Cho, Jeong-Rai (Division of Applied Life Sciences, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University)
Ahn, Cheol-Gun (Gyeongnam Agricultural Research and Extension Service)
Shim, Ki-Hwan (Division of Applied Life Sciences, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University)
Publication Information
Food Science and Preservation / v.14, no.3, 2007 , pp. 281-287 More about this Journal
Abstract
This study investigated the quality characteristics of sponge cakes with addition of paprika powders prepared from different cultivars. Powders from the special cultivar(FDFP: freeze dried fiesta paprika powder) and the fiesta cultivar(FDFP: freeze dried fiesta paprika powder) were used. The specific gravities, viscosities, heights, specific volumes, colors, textures and sensory evaluations of cake dough containing 2, 4 and 6%(all w/w) paprika powders were measured. Specific gravity and viscosity tended to increase on addition of paprika powder. Cake height and specific volume tended to decrease on addition of paprika powder. Substitution of paprika powder for flour also resulted in decreased yellowness and lightness, and increased redness, of the cake crust. The hardness of cakes containing paprika powders was higher than that of control cakes without paprika powders. Thecolor of the cake crust became darker as the amount of paprika powder increased. The results of sensory evaluation by quantitative descriptive analysis showed that the overall acceptability of sponge cakes containing 4% paprika powder, from either cultivar, was higher than that of control cakes without paprika powder.
Keywords
cakes; paprika; special; fiesta; specific gravities; viscosity; texture; sensory evaluation;
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Times Cited By KSCI : 11  (Citation Analysis)
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