• Title/Summary/Keyword: Sponge

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Quality Characteristics of Sponge Cake Added with Helianthus tuberosus Powder (돼지감자 분말을 첨가한 스펀지케이크의 품질 특성)

  • Suh, Kang-Hee;Kim, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.1
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    • pp.126-135
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    • 2014
  • This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

Effect of Isolated Soy Protein on Sponge Cake Quality (분리대두단백이 스폰지 케일의 품질에 미치는 영향)

  • 이경애
    • Korean journal of food and cookery science
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    • v.13 no.3
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    • pp.299-303
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    • 1997
  • The effects of partial replacement of flour with isolated soy protein (ISP) on sponge cake quality were investigated. The replacement did not cause any significant changes in physical characteristics of sponge cakes including specific gravity, specific volume and expansion ratio. As the level of ISP replacement increased, the sponge cakes were darker in color, harder, chewier and drier than control groups. The textural characteristics (hardness, cohesiveness, springiness, gumminess and chewiness) of the sponge cakes also increased as the level of flour replacement increased. Up to 15% of the flour could be replaced by ISP without diminishing the sponge cake quality.

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A study on the making process and mixture of sponge cake (Sponge Cake 제조 배합공정에 관한 연구)

  • 신길만
    • Culinary science and hospitality research
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    • v.4
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    • pp.225-248
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    • 1998
  • The purpose of this study is to examine the change of the shape of sponge cake in proportion to the raw material mixture and the degree of dough. It is examined that the measures of the degree of dough in proportion to the material mixture, and the sense examination and measure of moisture with this sponge cake. The test results indicate that 50% sponge cake is most soft among the ratio of other material mixtures, and sponge cake is more soft as the degree of dough is lower. Therefore, the shape of sponge cake is greatly changed in proportion to the mixture of materials and the degree of dough.

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Evaluation of the Quality Characteristics of Sponge Cake Containing Mugwort Powder (쑥 분말을 첨가한 스펀지 케이크의 품질 특성에 관한 연구)

  • Lee, Hyun-Ja
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.1
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    • pp.95-102
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    • 2010
  • This study was conducted to assess the effects of mugwort powder (3% and 5%) on sponge cake made with medium and cake flour. After preparing sponge cakes with mugwort powder, the water activity (Aw), softness and color of crumbs were tested and the sensory properties were evaluated. The water activity of the sponge cakes containing different quantities of mugwort powder did not differ greatly. The springiness and hardness of the sponge cakes with mugwort powder were all lower than that of the control. With regard to the color of the sponge cakes, the L values were reduced, but the a and b values were increased in response to the addition of mugwort powder, resulting in the sponge cake containing mugwort having a darker color. The micrographs of the sponge cakes with mugwort powder showed a slightly lower porosity than the control. In addition, the results of the sensory test showed that cakes containing mugwort powder had low scores. However, it is still possible to make the sponge cakes using mugwort powder and the sponge cakes prepared with flower containing 3% of mugwort powder had better evaluation than those prepared using other amounts of mugwort powder.

Quality and Antioxidant Characteristics of Sponge Cake with Asparagus (Asparagus officinals L.) Powder (아스파라거스 분말을 첨가한 스펀지 케이크의 품질 특성 및 항산화 활성)

  • Zhang, Yangyang;Song, Ka-Young;O, Hyeon Bin;Choi, Byung Bum;Kim, Young-Soon
    • Korean journal of food and cookery science
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    • v.31 no.5
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    • pp.642-651
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    • 2015
  • Asparagus, which was known to be a good source of dietary fiber and vitamins, has been reported to possess various medical actions such as antioxidant and blood pressure regulating effects. In order to examine the quality and antioxidant characteristics of asparagus, asparagus sponge cakes were prepared with different ratios of freeze dried asparagus powder (0%, 2%, 4%, 6%, 8%, w/w) in this study. With the increase of asparagus powder content in the sponge cakes, the specific gravity and baking loss increased while the dough yield decreased significantly. The moisture contents of the sponge cakes were not significantly different between the control and the cakes prepared with asparagus powder. The pH of the sponge cakes decreased significantly with increased amounts of asparagus powder. Furthermore, the pH of the sponge cake containing 8% asparagus powder was the lowest at 7.49. With the increase of asparagus powder content in the sponge cakes, lightness (L) and redness (a) decreased, whereas yellowness (b) increased. In texture analysis, the hardness and chewiness of the sponge cakes increased as the asparagus powder content increased, while the cohesiveness of the sponge cakes with asparagus powder decreased. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with increased levels of asparagus powder content in the sponge cakes. In a sensory evaluation using a scale of 1-7, the sponge cake containing 8% asparagus powder had the lowest sensory preference scores. Therefore, the results of this study suggest that sponge cake prepared with 6% asparagus powder is the most appropriate product for quality characteristics.

Study on the Quality Characteristics of the Sponge Cake with Garlic Powder (마늘분말을 첨가한 스폰지 케이크의 품질 특성에 관한 연구)

  • Kang, Kun-Og;Hwang, Seong-Yun;Lee, Hyun-Ja;Oh, Kyum-Ja
    • The Korean Journal of Community Living Science
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    • v.20 no.2
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    • pp.239-246
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    • 2009
  • The principal object of this study was to assess the effects of garlic powder(2 % and 4 %) on the sponge cake made with medium and cake flour. After making sponge cakes with garlic powder, water activity, softness, color of crumb, and sensory test were tested. Water activity(Aw) of the sponge cakes with different quantity of garlic powder were increased during 7 days storage. These meant that garlic powder had absorption effect. The Max G and springiness of the sponge cakes with garlic powder were all lower than that of the control. With regard to the color of the sponge cakes, the L values were reduced, but the a and b values were increased with the increment of percent of garlic powder. The micrographs of the sponge cakes with garlic powder evidenced slightly lower porosity than the control. And, the results of sensory test showed that the increment of the addition of garlic powder had low scores. But we know the possibility to make the sponge cakes using garlic powder. And the sponge cakes with medium flour using 2% of garlic powder had better evaluation than others using garlic powder.

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Three-Dimensional Porous Collagen/Chitosan Complex Sponge for Tissue Engineering

  • Kim, Sung Eun;Cho, Yong Woo;Kang, Eun Jung;Kwon, Ick Chan;Lee, Eunhee Bae;Kim, Jung Hyun;Chung, Hesson;Jeong, Seo Young
    • Fibers and Polymers
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    • v.2 no.2
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    • pp.64-70
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    • 2001
  • A three-dimensional, porous collagen/chitosan complex sponge was prepared to closely simulate basic extracellular matrix (ECM) constitutes, collagen and glycosaminoglycan. The complex sponge was prepared by a lyophilization method and had the regular network with highly porous structure, suitable for cell adhesion and growth. The pores were well interconnected, and their distribution was fairly homogeneous. The complex sponge was crosslinked using 1-ethyl-3-(3-dimethyl aminopropyl) carbodiimide (EDC) and N-hydroxysuccinimide (NHS) to increase its boilogical stability and enhance its mechanical properties. The crosslinking medium has a great effect on the inner structure of the sponge. The homogeneous, porous structure of the sponge was remarkably collapsed in an aqueous crosslinking medium. However, the morphology of the sponge remained almost intact in a water/ethanol mixture crosslinking milieu. Mechanical properties of the collagen/chitosan sponge were significantly enhanced by EDC-mediated crosslinking. The potential of the sponge as a scaffold for tissue engineering was investigated using a Chinese hamster ovary cell (CHO-K1) line.

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Quality Characteristics of Sponge Cake added with Pine Leaf Powder

  • Shin, Gil-Man
    • Culinary science and hospitality research
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    • v.22 no.1
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    • pp.42-51
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    • 2016
  • This study investigated the quality characteristics of sponge cake added with pine leaf powder. The pine leaf powder sponge cake was prepared with different ration of pine leaf powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increased significantly with increasing the levels of pine leaf powder. In terms of color, lightness and yellowness increased with increasing levels of pine leaf powder. The sponge cake added with ratio of 40% pine leaf powder appeared to be the highest. In terms of textual property evaluation, sponge cake were increased by the level of pine leaf powder. The substance's level of springiness, and cohesiveness decreased by increasing of the level of pine leaf powder. In sensory evaluation, 10% pine leaf e sponge cake was better on taste, overall acceptability, and flavor. The results showed that sponge cake quality with 10% pine leaf powder was considered the best.

Effects of Helianthus tuberosus Powder on the Quality Characteristics and Antioxidant Activity of Rice Sponge Cakes (돼지감자분말 첨가가 쌀 스펀지케이크의 품질 특성과 항산화능에 미치는 효과)

  • Kim, Mee-Kyoung;Lee, Eun-Ju;Kim, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.29 no.2
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    • pp.195-204
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    • 2014
  • This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakes containing 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content in sponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05). L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness, cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did not significantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensory scores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compounds and DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). The results of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.

Ecobiotechnology of Marine Sponges and Their Symbionts - Review and Present Status

  • Pallela, Ramjee;Kim, Se-Kwon
    • Journal of Marine Bioscience and Biotechnology
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    • v.5 no.4
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    • pp.15-25
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    • 2011
  • Marine sponges are a rich source of highly diversified bioactive compounds. These medicinally valuable molecules represent extreme physiological and ecological functions in sponges, more presumably involving in the resistance to the feeding by other marine organisms like fish and fouling by barnacles, bacteria, fungi, etc. This feature of attaining resistance made sponges as successful poriferans that possess an impressive array of biological properties ranging from antimicrobial to anticancerous activities. The diversified bioactive principle of sponges might be due to their spacio-temporal distribution and although, the gateway for exploiting the sponges for isolating these distinct, potential molecules is open, suitable technical and methodological approaches are yet to be implemented in order to bring the sponges as successful pharmaceutical leads in the field of marine biotechnology. Despite of the identified difficulties of marine sponge research from past few decades, one should concentrate not only on the basic and applied technical/methodological considerations, but also on the novel strategies like in vitro sponge cell, fragment and whole sponge culture; sponge symbiont cell culture; in situ and ex situ sponge cultivation; and sponge bioreactors and metagenomic approaches, for the successful exploitation of marine sponges towards the novelty in sponge biotechnology. The present review narrates the pros and cons of the nowadays-marine sponge research by focusing on the suggestive ecobiotechnological approaches, based on the latest studies for feasible ecological exploitation and biotechnological application of sponges from the sea.