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http://dx.doi.org/10.7318/KJFC/2013.28.6.651

Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder  

Song, Young-Kwang (Rouen Bakery)
Publication Information
Journal of the Korean Society of Food Culture / v.28, no.6, 2013 , pp. 651-656 More about this Journal
Abstract
In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved health-oriented aspects by addition of 5% lotus leaf powder.
Keywords
Quality characteristics of sponge cakes; lotus leaf powder; sensory properties;
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Times Cited By KSCI : 12  (Citation Analysis)
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