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Effect of Rosemary Powder on the Sensory Characteristics and Color of Sponge Cake during Storage  

Kang, Byung-Sun (Department of Eco Friendly Horticulture, Cheonan Yonam College)
Moon, Sung-Won (Department of Hotel Food Service and Culinary Arts, Youngdong University)
Publication Information
Food Science and Preservation / v.17, no.1, 2010 , pp. 9-15 More about this Journal
Abstract
We evaluated the sensory properties of, and color change in, sponge cakes prepared with addition of rosemary powder at different levels (0, 0.1, 0.3, 0.5, and 0.7% [all w/w]). The color values (L, b) of sponge cakes decreased as the level of rosemary powder increased from 0% to 0.7%, but the a value increased. Sensory evaluation tests showed that the scores for color, sweetness, and appearance decreased as rosemary powder content increased, but the air bubble score did not decrease (p<0.05). Flavor and color intensity scores were highest in cakes with 0.7% (w/w) rosemary. However, the trend of color intensity decreased as rosemary powder content increased in this experiment. After 3 days of storage, sponge cake with added rosemary powder was softer than control cake. It is concluded that sponge cake with 0.1 or 0.3% (both w/w) rosemary powder is acceptable.
Keywords
sensory property; color; sponge cake; rosemary powder;
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Times Cited By KSCI : 19  (Citation Analysis)
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