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http://dx.doi.org/10.7318/KJFC/2019.34.6.793

Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis  

Kim, Eunkyung (Korea Dietary Education Research Institute)
Kang, Name (Department of Food and Nutrition, Eulji University)
Park, Yein (Department of Food Science and Nutrition, Yongin University)
Kim, Haeyoung (Department of Food Science and Nutrition, Yongin University)
Publication Information
Journal of the Korean Society of Food Culture / v.34, no.6, 2019 , pp. 793-800 More about this Journal
Abstract
This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with different contents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake led to a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavenging activity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significant decreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes (p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittleness did not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be applied to sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increased antioxidant properties.
Keywords
Lemon balm (Melissa officinalis); sponge cake; quality characteristics; antioxidant;
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Times Cited By KSCI : 7  (Citation Analysis)
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