Browse > Article

Effect of Cudrania tricuspidata Leaf Powder Addition on the Quality of Sponge Cakes  

Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
Son, Seok Min (Department of Food and Biotechnology, Hoseo University)
Publication Information
Food Engineering Progress / v.15, no.4, 2011 , pp. 376-381 More about this Journal
Abstract
The baking performance of Cudrania tricuspidata leaf powder as a value-added food ingredient was investigated in a model system of sponge cakes. Cudrania tricuspidata leaf powder was incorporated into cake batter at 5 levels (0, 5, 10, 15, and 20%, w/w) by adding equivalent amount based on total weight of wheat flour. The specific volume, height, moisture content, volume index, and symmetry index of sponge cakes decreased significantly with the increase in Cudrania tricuspidata leaf powder content (p < 0.05). Sponge cakes became darker and firmer with increase in Cudrania tricuspidata leaf powder content (p < 0.05), as indicated by decrease in the $L^*$ and increase in the firmness measured by the texture measuring instrument. Total polyphenol content also increased gradually as the Cudrania tricuspidata leaf powder content increased. Finally, the consumer acceptance test indicated that addition of Cudrania tricuspidata leaf powder up to 10% in the formulation of sponge cakes did not significantly influence the consumers' acceptability with respect to taste and flavor. In addition, the overall acceptability was not different from each other for control and 5% sample (p > 0.05).
Keywords
sponge cake; Cudrania tricuspidata leaf; physicochemical; total polyphenol; consumer acceptance;
Citations & Related Records
Times Cited By KSCI : 18  (Citation Analysis)
연도 인용수 순위
1 AACC. 1988. Approved methods of the AACC. Method 74-09. American Association of Cereal Chemists. St. Paul, MN, USA.
2 AACC. 2000. Approved Method of the AACC. Method 10-91. American Association of Cereal Chemists, St. Paul, MN, USA.
3 An HK, Hong GJ, Lee EJ. 2010. Properties of sponge cake with added saltwort (Salicornia herbacea L.). Korean J. Food Culture 25: 47-53.
4 Adom KK, Sorrells ME, Liu RH. 2005. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. J. Agric. Food Chem. 53: 2297-2306.   DOI   ScienceOn
5 Cha JY, Kim HJ, Cho YS. 2000. Effects of water-soluble extract from leaves of Morus alba and Cudrania tricuspidata on the lipid peroxidation in tissues of rats. J. Korean Soc. Food Sci. Nutr. 29: 531-536.
6 Cha JY, Kim HJ, Chung CH, Cho YS. 1999. Antioxidative activities and contents of polyphenolic compound of Cudrania tricuspidata. J. Korean Soc. Food Sci. Nutr. 28: 1310-1315.
7 Cho KR. 2010. Quality characteristics of sponge cake added with leek (Allium tuberosum Rottler) powder. Korean J. Food Nutr. 23: 478-484.
8 Choi GY, Kim HD, Bae JH. 2007. Quality characteristics of sponge cakes occurred with percentages of persimmon leaves powder added. Korean J. Culin. Res. 13: 269-278.
9 Chun SS. 2003. Development of functional sponge cakes with onion powder. J. Korean Soc. Food Sci. Nutr. 32: 62-66.   DOI
10 Chung YS, Kim DJ. 2009. Quality characteristics of sponge cake with Pakchoi (Brassica compestris L. spp chinensis Jusl.) powder. J. Korean Soc. Food Sci. Nutr. 38: 914-919.   DOI
11 Do GP, Lee HJ, Do JR, Kim HK. 2011. Inhibition of adipogenesis in 3T3-L1 adipocytes with water and ethanol extracts of Cudrania tricuspidata leaves. Korean J. Food Preserv. 18: 244-249.
12 Gmez M, Oliete B, Rosell CM, Pando V, Fernndez E. 2008. Studies on cake quality made of wheat-chicken flour blends. LWT-Food Sci. Technol. 41: 1701-1709.   DOI   ScienceOn
13 Gupta M, Bawa AS, Semwal AD. 2009. Effect of barley flour incorporation on the instrumental texture of sponge cake. Int. J. Food Prop. 12: 243-251.   DOI   ScienceOn
14 Jeong CH, Choi GN, Kim JH, Kwak JH, Heo HJ, Shim KH, Cho BR, Bae YI, Choi JS. 2009. In vitro antioxidative activities and phenolic composition of hot water extract from different parts of Cudrania tricuspidata. J. Food Sci. Nutr. 14: 283-289.   DOI
15 Kim MJ, Jang MS. 2005. Quality characteristics of sponge cakes with addition of corn starch. J. Korean Soc. Food Sci. Nutr. 34: 1427-1433.   DOI
16 Jeong CH, Shim KH. 2004. Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. J. Korean Soc. Food Sci. Nutr. 33: 716-722.   DOI
17 Jeong HC, Yoo SS. 2010. Quality characteristics of sponge cake by black soybean powder of different ratios. J. East Asian Soc. Dietary Life 20: 909-915.
18 Kang DG, Hur TY, Lee GM, Oh HC, Kwon TO, Sohn EJ, Lee HS. 2002. Effects of Cudrania tricuspidata water extract on blood pressure and renal functions in no-dependent hypertension. Life Sci. 70: 2599-2609.   DOI   ScienceOn
19 Kim CS. 1994. The role of ingredients and thermal setting in high-ratio layer cake system. J. Korean Soc. Food Sci. Nutr. 23: 520-529.
20 Kim MS, Choue RW, Chung SH, Koo SJ. 1998a. Blood glucose lowering effects of mulberry leaves and silkworm extracts on mice fed with high carbohydrate diet. Korean J. Nutr. 31: 117- 121.
21 Kim SH, Kim NJ, Choi JS, Park JC. 1993. Determination of flavonoid by HPLC and biological activities from the leaves of Cudrania tricuspidata Bureau. J. Korean Soc. Food Nutr. 22: 68-72.
22 Kim SK, Cho NJ, Kim YH. 1999. Baking Science. B&C World, Seoul, Korea, pp. 74-78.
23 Kim SY, Lee WC, Kim HB, Kim AJ, Kim SK. 1998b. Antihyperlipidemic effects of methanol extracts from mulberry leaves in cholesterol induced hyperlipidemia in rats. J. Korean Soc. Food Sci. Nutr. 27: 1217-1222.
24 Kondo Y. 1957. Trace constituents of mulberry leaves. Nippon Sanshigaku Zasshi 26: 349-352.
25 Lee HJ, Do JR, Kwon JH, Kim HK. 2011. Physiological activities of extracts from different parts of Cudrania tricuspidata. J. Korean Soc. Food Sci. Nutr. 40: 942-948.   DOI
26 Lee JH, Son SM. 2011. Quality of sponge cakes incorporated with yacon powder. Food Eng. Prog. 15: 269-275.
27 Lee J, Seong Y, Jeong B, Yoon S, Lee I, Jeong Y. 2009. Quality characteristics of sponge cake with black garlic powder added. J. Korean Soc. Food Sci. Nutr. 38: 1222-1228.   DOI
28 Lee JH, Heo SA. 2010. Physicochemical and sensory properties of sponge cakes incorporated with Ecklonia cava powder. Food Eng. Prog. 14: 222-228.
29 Lee JH, Kwak EJ, Kim JS, Lee YS. 2007. Quality characteristics of sponge cake added with Mesangi (Capsosiphon fulvescens) powder. Korean J. Food Cookery Sci. 23: 83-89.
30 Lee JS, Kim HS, Lee YJ, Jung IC, Bae JH, Lee JS. 2007. Quality characteristics of sponge cakes containing various levels of Grifola frondosa powder. Korean J. Food Sci. Technol. 39: 400- 405.
31 Lu TM, Lee CC, Mau JL, Lin SD. 2010. Quality and antioxidant property of green tea sponge cake. Food Chem. 119: 1090-1095.   DOI   ScienceOn
32 Obanda M, Owuor PO. 1997. Flavonal composition and caffeine content of green leaf as quality potential indicators of Kenyan black teas. J. Sci. Food Agric. 74: 209-215.   DOI   ScienceOn
33 Oh SC, Nam HY, Cho JS. 2002. Quality properties and sensory characteristics of sponge cakes as affected by additions of Dioscorea japonica flour. Korean J. Soc. Food Cookery Sci. 18: 185-192.
34 Park BH, Back KY, Lee SI, Kim SD. 2008a. Quality and antioxidative characteristics of Cudrania tricuspidata leaves tea. Korean J. Food Preserv. 15: 461-468.
35 Park BH, Shin JW, Lee SI, Kim SD. 2008b. The effects of Cudrania tricuspidata tea leaves on the blood glucose and serum lipids profiles of streptozotocin-induced hyperglycemic rats. J. East Asian Soc. Dietary Life 18: 516-523.
36 Yu MH, Lee SO, Im HG, Kim HJ, Lee IS. 2004. Antioxidant activities of Prunus salicina Lindl. cv. Soldam (plum) at different growth stages. Korean J. Food Preserv. 11: 358-363.
37 Park YR, Han IJ, Kim MY, Choi SH, Shin DW, Chun SS. 2008. Quality characteristics of sponge cake prepared with red ginseng marc powder. Korean J. Food Cookery Sci. 24: 236-242.
38 Ronda F, Gmez M, Blanco CA, Caballero PA. 2005. Effects of polyols and nondisgestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chem. 90: 549-555.   DOI   ScienceOn
39 SAS. 2005. SAS User's Guide. SAS Institute, Ver. 9.1., Cary, NC, USA.