• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.6
• /
• pp.802-811
• /
• 2012

This study was conducted to test the characteristics of dough made with rice flour for preparation of steamed cakes containing rice flour. We used a RVA (Rapid Visco Analyser), farinogram and alveogram to analyze cake flour and mixed powder containing 10, 20, and 30% rice flour for the water activity, texture, and, color changes after different storage periods. We found that rice flour inhibited starch aging, and that gluten free rice flour made the cakes more delicate. However, steamed cakes containing rice flour were harder than wheat cakes during storage. Because the cake was steamed, it had more moisture and was softer than cakes baked in an oven. The steamed cake prepared with rice flour became brighter than the control. The results of the consumer acceptance test and sensory characteristics showed that the steamed cake containing 20% rice flour obtained the highest score, indicating that this is the most appropriate level for making steamed cakes.

• Culinary science and hospitality research
• /
• v.13 no.4
• /
• pp.211-219
• /
• 2007

The objective of this study was to investigate the influence of adding Gastrodiae rhizoma powder on quality attributes of sponge cake. The cake was made with various Gastrodiae rhizoma powder concentration(0.5%, 1%, and 1.5%) added, and it was stored for 5 days at three different temperatures(5, 15, and $25^{\circ}C$). By analyzing the mixogram data of wheat flour-Gastrodiae rhizoma powder composite flour, the ascending angle of the samples containing Gastrodiae rhizoma powder was increased and the descending angle had upper values compared with that of control as the Gastrodiae rhizoma powder addition concentration was increased. The loaf volume of 0.5% Gastrodiae rhizoma powder slightly increased by 5.1% but those of 1% and 1.5% were slightly decreased compared with that of the control. Crumb firmness of the control showed relatively high value compared with those($5{\sim}6\;N$) of other samples containing Gastrodiae rhizoma powder regardless of storage temperature and storage period, and the firmness after 5 day storage at $5^{\circ}C$ showed the highest value(about 9.3 N). Sensory evaluation attributes of sponge cakes did not show significant difference by Gastrodiae rhizoma powder addition up to concentration of 1.5%.

• Culinary science and hospitality research
• /
• v.13 no.4
• /
• pp.269-278
• /
• 2007

The purpose of this study was to investigate the taste and quality of persimmon leaves cakes with different-ly added(0, 4, 8, 12, 16%) persimmon leaves powder. The findings of this study were as follows; First, the proximate composition contents of persimmon leaves powder were analyzed as composed of 6.30% moisture, 19.20% crude protein, 2.80% crude fat, 18.93% crude ash, and 35.91% dietary fiber. Second, the specific gravity of sponge cakes was significantly increased with the amount of persimmon leaves powder added. As added percentage of persimmon leaves powder increased, L and b values were decreased and the color value was increased. Third, specific loaf volume was decreased as the percentage of persimmon leaves powder added increased. There was no significant difference in terms of baking loss percentage. Fourth, hardness and gumminess was increased as the percentage of persimmon leaves powder added increased in terms of textural characteristics. There was no significant difference of cohesiveness and springiness among samples. Fifth, the group of eight percent persimmon leaves powder added has the highest in color, flavor, taste, texture, and overall acceptance in sensory evaluation results. In conclusion, the sample group with 8 percent persimmon leaves powder added gave the best taste and quality to sponge cakes in this study.

• Journal of the East Asian Society of Dietary Life
• /
• v.8 no.1
• /
• pp.51-56
• /
• 1998

In this research, we added 10%, 20% and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation The resultsare as follows: 1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. 2) Gumminess of cake was higher in the 30% colored rice-added cake Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes 3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher 4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.2
• /
• pp.219-226
• /
• 2007

This study was conducted to compare the quality of steamed cakes supplemented with common buckwheat(F. esculentum Miench.) and tartary buckwheat(F. tartaricum Gaetn). A proximate analysis, and rutin content, color value, texture characteristics and sensory evaluations were performed, In the proximate analysis, the steamed buckwheat as opposed to raw buckwheat, appeared to afford higher values for most of the evaluated items. The rutin content of the tartary buckwheat was over 14 times higher than that of common buckwheat and remained about 58% higher after steaming. The lightness of the steamed cakes was in the following order: control(wheat flour only), with the addition of common buckwheat, and with the addition of tartary buckwheat. The redness and yellowness increased in the following order: tartary buckwheat, common buckwheat, control steamed cake. There were no significant differences in the springiness of steamed cake between the various samples including the control: therefore, resulted in good quality during bread-making. In the sensory evaluation, on increasing the amount of tartary buckwheat addition the score for entire taste increased compared with common buckwheat and the control and also had positive results for all other items, including flavor, color, softness and moistness. This study has suggested the ability to make steamed cakes containing tartary buckwheat flour.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.3
• /
• pp.534-541
• /
• 1999

This study was undertaken to examine the effect of sea tangle and sea mustard on physiochemical and sensory characteristics of cakes and the possibility commercialization of these functional cakes. The moisture contents of cakes prepared with sea tangle and sea mustard were higher than those of control, and a positive correlation between water holding capacity(WHC) and moisture contents was observed(r=0.836). As addition level of sea tangle and sea mustard was increased, volume of cakes were decreased, whereas hardness was increased slightly and color became deep. Hardness was strongly correlated to the volume of cakes(r= 0.914). Visual observation by photomicrography showed that, as addition level of sea mustard and sea tangle was increased, formation of air cells were prohibited and thus volume of cakes was decreased. The microstructural observation by scanning electron microscopy(SEM) showed that air cells of cakes were well developed up to 5% addition of sea tangle powder. As a result of the sensory evaluation for the cakes prepared with sea tangle and sea mustard, no significant difference was observed between control and those addition levels up to 5%. Flavor was proved to be the most important factor in determining overall acceptability and hedonic hardness score was inversely correlated to the objective hardness value(r= 0.853).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.7
• /
• pp.926-934
• /
• 2009

The study investigated the quality of pound cake prepared with various concentrations of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). Pound cake was evaluated for their sensory property and physical quality stored for 10 days at $25^{\circ}C$. The pH of the batter decreased with rising cherry powder concentration. The specific loaf volume and height decreased (from 2.95 to $2.60\;cm^3/g$) with increasing in cherry powder. The baking loss rate of the pound cake tended to increased by $11.47{\sim}12.67%$, but with no significant differences. The lightness, redness, and yellowness values were significantly decreased with increases in cherry powder except for redness of pound cake crumb. As the concentration of cherry powder increased, the mechanical characteristics of the pound cake did not differ significantly. The hardness tended to increase, while adhesiveness and springiness decreased with increases in powder. The retrogradation degree of pound cake prepared with cherry powder was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake prepared with 10% and 15% added cherry powder showed high antioxidant activities. The pound cakes containing 10 and 15% cherry powder had acceptable sensory properties, such as flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 10% (w/w) of cherry powder into the pound cake formula.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.15 no.3
• /
• pp.106-112
• /
• 2007

The purpose of this study is to derive the mixing ratio with stable heating value to be used as fuel and secondary fuel by mixing sewage sludge cake, tar, peat moss, and verify the combustion property of produced solid fuel and the applicability of RDF as alternative fuel. Tar shows the highest heating value with 7,000kcal/kg and the heating value of sewage sludge cake and peat moss ranges from 4,000 to 4,500kcal/kg. Also, the solid fuel with length 1.6cm, diameter 1.3cm and weight 2.3g was produced using the heating value of over 6,000kcal/kg and proper mixing ratio (sewage sludge cake: tar: peat moss) from 1 : 4 : 1 to 1 : 7 : 1. Upon the analysis of the RDF applicability of produced solid fuel, the exhaust gas analysis finds that the composition concentration of exhaust gas occurred according to the mixing ratio did not change significantly and the flame lasting time was found to be around 5 minutes, similar to the lasting time of the same mass (2.3g) of general anthracite burned. Therefore, it can be concluded that solid fuel produced in this study can be used as fuel and secondary fuel.

• Science of Emotion and Sensibility
• /
• v.10 no.2
• /
• pp.169-175
• /
• 2007

This study surveys the variation of the physical properties such as denier, tensile property and thermal shrinkage between seven domestic and foreign PET filaments manufactured by China and Taiwan. For this purpose, the specimens prepared were PET POY 239d/96f made in china, and PET POY 255d/48f made in Korea as a coarse filament. As a fine filament, 120d PET POY made by Taiwan, China and 6 domestic companies were prepared. The various physical properties such as yarn denier, yarn mechanical property and wet and dry thermal shrinkages were measured according to the each layer divided by 50,000m of the cake, and between and within yarn physical properties were analysed and discussed with the domestic and foreign yarns. These results provide fundamental data to the SME related to the yarn finishing and weaving for developing high added-value and high sensitive fabrics.

• Membrane Journal
• /
• v.8 no.3
• /
• pp.130-137
• /
• 1998

Membrane fouling characteristics in the membrane-coupled activated sludge system were investigated. The influence of the floc size variation on the filtration resistance was analyzed using resistance-in-series model and mixed liquor was fractionated into three components to verify which component would give rise to a major contribution to the total resistance. The microbial floc size was rapidly reduced during the initial 4~6 hours of operation, and then decreased slightly but steadily, followed by leveling off at the size of 20 $\mu$m. The specific resistance of activated sludge increased with operation time, and measured values of specific resistance were matched well with the values estimated on the basis of the mean particle size in the mixed liquor. The contribution of soluble organics and cells to the total resistance was relativdy small compared with that of the supematant. Colloidal particles in the supematant showed much higher specific resistance than that of microbial floc, and played the most important role in the cake resistance.