• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.81-87
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• 2016

In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.233-238
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• 2012

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1222-1228
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• 2009

This study was performed to investigate the quality characteristics of the sponge cakes with black garlic powder added such as cake batters, pH, height, specific volume, moisture contents, texture, color and sensory acceptability. Specific gravity of cake batters was increased as black garlic powder increased. Moisture contents, pH, height and specific volume of cakes were decreased as black garlic powder increased. In color of cake's crumb, lightness (L) and yellowness (b) was decreased as the black garlic powder increased, while redness (a) increased. Hardness, gumminess and chewiness was increased with the black garlic powder while springiness decreased in texture of the cakes. In sensory evaluation, flavor and taste of the cake was better than others when the 6% black garlic powder was added while overall acceptability was the highest when 4% black garlic powder was added.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.47-53
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• 2010

This study was conducted to investigate the effects of saltwort, on the quality characteristics of sponge cake. In addition, we examined the commercialization potential of sponge cake containing saltwort. To accomplish this, saltwort was added to sponge cakes at concentrations of 0%, 3%, 5% and 7% and quality and sensory tests were then conducted. The 7% group had the highest water and ash content. There was no difference in the fat content between samples. The control group showed the highest protein content and the lowest specific gravity. As the content of saltwort increased, the specific gravity of the sponge cake increased. Additionally, the dough yield and loss during baking were highest, in the control group, and these values decreased as the saltwort content increased. Similarly, the volume and specific volume were highest in the control group, and these values decreased as the content of saltwort powder increased. Color measurements of the samples, revealed that the L-value decreased as the content of saltwort powder increased. Furthermore, the a-value of the saltwort powder groups was higher than that of the control group and the b-value was highest in the 7% group. There were no differences in elasticity and cohesion between samples, but chewiness and brittleness increased the content of saltwort powder increased. The results of the sensory test revealed that the color, flavor and taste scores were the highest in the 5% group. The pore size was greatest in the control group, while hardness was greatest in the 7% group, chewiness was highest in the 5% group and moistness was highest in the 5% group. Finally, the overall preference was for the 5% group.

• Food Science and Preservation
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• v.24 no.2
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• pp.294-302
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• 2017

The purpose of this study was to investigate the quality characteristics, antioxidant activities and sensory properties of sponge cake with cabbage powder (CP). Physicochemical and sensory properties of sponge cake with different amount (0%, 5%, 10%, and 15%) of CP were examined. As the increase in the amount of CP addition, the specific gravity and baking loss rate were increased, whereas the color of the cake crumb and crust, volume index and specific volume were decreased (p<0.05). The symmetry and uniformity index of the sponge cake were not affected by the addition of CP (5-15%) (p<0.05). The hardness was significantly increased while by CP addition cohesiveness was decreased (p<0.05). The springiness, gumminess and brittleness were not changed by CP addition (p<0.05). The total polyphenolic, DPPH radical scavenging activities and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the sensory evaluation, addition of CP significantly degraded the panel preference related to the color, flavor and texture of the sponge cake. However, the highest point were given to sponge cakes containg 5-10% of CP in taste and overall acceptance (p<0.05). These data suggested that adding 5% of CP is the optimal concentration overall for making sponge cake. However, the sponge cake with 10% of CP is recommended in order to maximize antioxidant activity, the sponge cake was the best when contained 5% CP and the sponge cake prepared with the addition of 10% CP was recommended to use due to its advantages in functional property.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.88-97
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• 2015

This study was conducted to evaluate the effect of Citrus peel powder on the quality characteristics of sponge cake. Citrus peel powder sponge cake was prepared with different ration of Citrus peel powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increases as the ratio of Citrus peel powder. The sponge cake's a, b level increased with the increasing level of Citrus peel powder 40% appeared to be the highest. In terms of textural characteristics, the samples containing 10, 20, and 40% Citrus peel powder had significantly higher hardness than the control samples. The substance's level of springiness, and cohesiveness decreased as the Citrus peel powder additive increased. In sensory evaluation, overall acceptability and taste of the cake was better than others when 10% Citrus peel powder was added. The results indicated that substituting 10% Citrus peel powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.922-929
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• 2012

This study was performed in order to investigate the quality characteristics of sponge cake made with Laminaria japonia powder. To evaluate the physical and sensory analysis, Laminaria japonia powder was added to wheat flour in various ratio (3, 5, 7, 9%, w/w). The specific gravity and loss rate increased with the addition of Laminaria japonia powder. The crude protein and ash levels in the sponge cakes increased linearly with the addition of 0~9 g of Laminaria japonia powder/100 g of wheat flour. For the crumb color values, lightness (L) and yellowness (b) decreased with the addition of Laminaria japonia powder, whereas redness (a) significantly increased (P<0.05). In the texture analysis, the hardness, gumminess and chewiness were increased; however, the cohesiveness and resilience were reduced by the addition of Laminaria japonia powder. When the sensory characteristics were evaluated, 5% Laminaria japonia sponge cake showed the highest sensory properties, except for color. Therefore, the results suggested that 5% Laminaria japonia sponge cake could be helpful in improving the physical quality as well as the taste.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.11-21
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• 2016

This study investigated the quality characteristics and retarding retrogradation of sponge cakes made with red yeast rice (RYR) flour. RYR (Monascus nuruk) is known to help digestion, smooth blood flow, and have anti-cancer, anti-microbial, and inhibitory effects against biosynthesis of cholesterol and blood pressure. This studys aim' was to find the optimal proportion of RYR flour in sponge cake. RYR sponge cakes were prepared with various levels (0, 5, 10, 15 and 20%) replacement of wheat flour and were designated as the control (without RYR), RYR5, RYR10, RYR15 and RYR20 respectively. Specific gravity was the lowest in RYR15 at 0.57, and the baking loss rate was not significantly different among the samples (p<0.05). The dough yield was the highest in RYR15 at 96.61. The moisture contents was highest in order, control, RYR5, and RYR15 at 28.67%, 28.18%, and 26.82% respectively. The L-value of crust tended to increase according to the level of RYR, but the L-value of crumb decreased in accorddance with the the content of RYR. The a-value of crust also decreased according to the level of RYR, although the a-value of crumb increased in response to higher levels of RYR. The b-value tended to decrease with increases of RYR (p<0.05). RYR5 exhibited the highest pH at 8.63, compared with RYR15 (8.57). The hardness, which was measured after cooling for 1 hour, was the lowest in RYR15 at $163.33g/cm^2$ and the springiness was not different significantly (p<0.05). Cohesiveness was the highest in RYR10 at 133.06%. The chewiness was the highest in RYR10 at $391.63g{\cdot}cm$ and lowest in RYR15 ast $169.62g{\cdot}cm$. Avrami equation showed that RYR15 and RYR20 had the lowest Avrami exponent (n) at 0.0664 and 0.4983 respectively. Time constant (1/k) was the highest in RYR15 at 200.00. Sensory evaluation revealed that RYR15 was the highest in color (5.50), flavor (4.95), sweetness (4.90), chewiness (4.75), and overall acceptability (4.60).

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.873-880
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• 2010

The purpose of this study was to investigate the quality characteristics of sponge cake with broccoli (Brassica oleracea var. italica Plenck) powder. Broccoli powder was mixed with wheat flour at various ratio (3, 5, 7, 9%, w/w) for physical and sensory evaluations. The specific gravity of bread dough increased with added broccoli powder. The moisture of the sponge cakes with added broccoli powder was higher than that of control. In the crumb color values, lightness (L) and redness (a) decreased upon broccoli powder addition, whereas yellowness (b) significantly increased (p<0.05). In the texture analysis hardness, cohesiveness, springiness and gumminess were reduced by addition of broccoli powder. When we evaluated the sensory characteristics of five subareas (color, flavor, texture, taste, and overall acceptability), 7% broccoli sponge cake showed the highest sensory properties except for flavor (p<0.05). Therefore, the results suggested that 7% broccoli sponge cake could be helpful in improving physical quality and taste.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.930-937
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• 2016

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.