• Korean journal of food and cookery science
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• v.20 no.4
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• pp.387-395
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• 2004

The effect of commercial Doenjangs (Korean soybean pastes) on sponge cake making was studied. When Doenjang was added to e99 foams at levels of 5, 10, 15 and 20%, there were no big differences in viscosity or stability of egg foams up to 15%, and thus in cake volume index, compared to those of control (without Doenjang). In the results of preference rank test, cake with 10% Doenjang was preferred to the other cakes. Therefore, it was decided that the addition of 10% Doenjang was suitable for sponge cake making. When seven commercial Doenjang products were used at 10%, there were differences in physical and sensory properties. The decreased viscosity of egg foams reduced their stability and so decreased the quality of the sponge cakes with low volume index and low texture scores. The use of Doenjangs improved the flavor of sponge cake and so countervailed the undesirable egg flavor. Especially, “C” Doenjang product, which increased the viscosity and stability of egg foams, produced good foaming ability and the highest physical and sensory quality, thus the higher overall acceptable scores than the control. It was probably due to its high amount of protein hydrolysate above 10-KDa. Consequently, the suitable amount of Doenjang was fixed at 10% and “C” Doenjang product was chosen as the best among the commercial products for sponge cake making.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.254-260
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• 2006

The mechanical and sensory characteristics of sponge cake made with different levels (0, 3, 6, 9, and 12%) of added sweet pumpkin powder were evaluated. The Hunter's L value of the crust and crumb of the sponge cake decreased significantly(p<0.05) as the content of pumpkin powder increased. Mechanical texture parameters such as hardness, gumminess and chewiness increased significantly (p<0.05) as the addition of pumpkin powder increased. Significant differences were observed in yellow color of crust and crumb, pumpkin flavor, sweetness and hardness in sensory evaluation of sponge cake added with 12% sweet pumpkin powder. The springiness of the sponge cake in sensory evaluation decreased significantly as the 12% addition of pumpkin powder (p<0.05). The highest overall acceptability was observed with 6% pumpkin powder added to the sponge cake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.619-624
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• 1999

The aim of this study was to evaluate the effects of oligosaccharides(fructo or isomalto ) contained in sponge cake on blood lipids and intestinal physiology in rats. The experimental diet was mixed with 30% sponge cakes. Normal male Sprague Dawley rats weighing about 530g were randomly assigned to three groups and placed experimental diets and deionized water at free access for 25 days. Rat in control group received a diet mixed with sponge cake containing sucrose only at 21.58g/100g diet and rats in the other two groups received diets mixed with sponge cakes of which 40% sucrose was replaced with each oligosaccharide. The results obtained were as follows: No significant differences in efficiency of food, liver weight and intestinal length were observed among groups. The cecal contents and cecal wall weights were increased more in fructooligosaccharide(FO) group than control. The pH of cecal contents decreased significantly in two oligosaccharide groups. The water contents of fresh feces in FO group were the highest and the those of two oligosaccharide groups were higher than that of control. Dry fecal weight increased significantly in isomaltooligosaccharide(IMO) group. Total serum cholesterol concentration was significantly lower in FO group. Serum triglyceride(TG) was not significantly different among three groups at p<0.05, but serum TG of FO group was lower than those of other groups. In conclusion, 40% replacement of sucrose with oligosaccharides in sponge cake may have beneficial effects on lipid metabolism and intestinal function in rats.

• Membrane and Water Treatment
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• v.12 no.2
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• pp.65-73
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• 2021

Sponge ball cleaning can generate an abrasion effect, which leads to an attractive increasing in both permeate flux and membrane rejection. The aim of this study was to investigate the influence of the daily sponge ball cleaning (SBC) on the performance of different UF cross-flow membrane modules integrated with a bioreactor. Two 1"-membrane modules and one 1/2"-membrane module were tested. The parameters measured and controlled are temperature, pH, viscosity, particle size, dissolved organic carbon (DOC), total suspended solids (TSS), and permeate flux. The permeate flux could be improved by 60%, for some modules, after 11 days of daily sponge ball cleaning at a transmembrane pressure of 350 kPa and a flow velocity of 4 m/s. Rejection values of all tested modules were improved by 10%. The highest permeate flux of 195 L/㎡.h was achieved using a 1"-membrane module with the aid of its negatively charged membrane material and the daily sponge ball cleaning. In addition, the enhancement in the permeate flux caused by daily sponge ball cleaning improved the energy specific demand for all tested modules. The negatively charged membrane showed the lowest energy specific demand of 1.31 kWh/㎥ in combination with the highest flux, which is a very competitive result.

• Journal of the Korean Society of Food Culture
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• v.37 no.4
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• pp.354-362
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• 2022

The purpose of this study was to investigate the possibility of using air potato (Dioscorea bulbifera) powder to make sponge cakes. The sponge cake batter was made by adding 0, 10, 20, 30, and 40% of air potato powder, and the resultant anti-oxidative properties and quality characteristics were analyzed. The study showed that the height, batter yield, and loss rate of sponge cakes decreased as increasing amounts of air potato powder were added, but the weight, viscosity, moisture content, and specific gravity increased. An evaluation of the color showed that the L and b values were highest in the control group but the a value was highest in the 40% group. There was no significant difference between samples in terms of cohesiveness, although the study showed a significant increase in the hardness, chewiness, and gumminess as the quantity of air potato powder in the sponge cakes increased. The total polyphenol content and DPPH radical scavenging activity increased noticeably as more air potato powder was added to the sponge cakes. The results thus showed that the study groups with the addition of air potato powder showed higher antioxidant activity than the control group.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.748-754
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• 2008

The principal objective of this study was to evaluate the quality characteristics of pound and sponge cakes prepared with Cucurbita maxima Duchesne (C. Maxima Duch.) puree, via physical and sensory examinations. The cakes were formulated by repalcing the egg with C. maxima Duch. puree at concentrations of 0, 10, 20 and 30%. C. maxima Duch. puree contained 87.91% water, 0.58% ash, 1.68% protein, 0.55% lipid, 1.02% fiber, and 8.26% carbohydrate. The physicochemical properties of the pound and sponge cakes evidenced similar patterns. The specific gravities of the pound and sponge cakes increased with increasing substitution levels, whereas the specific volumes were reduced. The hardness values of the pound and sponge cakes containing the C. maxima Duch. puree were higher than those of the controls. Substituting C. maxima Duch. puree for egg resulted in reduced lightness and increased redness in the cakes. Pound and sponge cakes with C. maxima Duch. puree evidenced higher moisture contents than the controls over 5 days of storage. Overall acceptances in sensory evaluation scored higher in the 20% substituted pound and sponge cakes.

• Korean Journal of Microbiology
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• v.48 no.4
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• pp.262-269
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• 2012

Seasonal differences of the cultivable bacterial communities associated with the marine sponge, Hymeniacidon sinapium, between spring and summer were analyzed through the Amplified Ribosomal DNA Restriction Analysis (ARDRA). For the cultivation of the bacterial isolates, modified Zobell and MA media were used. The 16S rDNA of individual strains were amplified and fragmented by using two restriction enzymes, HaeIII and MspI. As a result, 23 ARDRA types from the spring sponge and 28 types from the summer sponge were obtained. The partial sequencing result of 1 to 3 selected strains from each types showed over 94% similarities with the known species from the public database. The bacterial communities from the sponge, captured on spring, contained 4 phyla: Actinobacteria, Alphaproteobacteria, Gammaproteobacteria, and Firmicutes. There were 5 phyla observed from the bacterial communities associated with the sponge, captured on summer: Alphaproteobacteria, Betaproteobacteria, Gammaproteobacteria, Firmicutes, and Bacteroidetes. Gammaproteobacteria was predominant group in both spring and summer, accounted for 33.8% of total in spring and 67.4% in summer, showed increase pattern on summer. Because Firmicutes and Actinobacteria participated in 30.2% and 8.3% of the spring sponge while they represented only 6.9% and 0% of the summer sponge, both bacterial groups showed decrease drift on summer. Betaproteobacteria (4.7%) and Bacteroidetes (4.7%) were only observed on the sponge captured on summer. On the sponge, Hymeniacidon sinapium, more diverse bacterial communities were shown on summer than on spring, and even from the same sponge, there were seasonal differences.

• 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.

• Applied Chemistry for Engineering
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• v.33 no.6
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• pp.630-635
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• 2022

Copper(II) oxide (CuO), electroless plated on a nitrogen-containing carbon sponge prepared by a melamine sponge thermal treatment, was developed as a nitric oxide (NO) gas sensor that operates without a wafer. The CuO content on the surface of the carbon sponge increased as the plating time increased, but the content of nitrogen known to induce NO gas adsorption decreased. The untreated carbon sponge showed a maximum resistance change (5.0%) at 18 min. On the other hand, the CuO plated sample (CuO30s-CS) showed a maximum resistance change of 18.3% in 8 min. It is considered that the improvement of the NO gas sensing capability was caused by the increase in hole carriers of the carbon sponge and improved movement of electrons due to CuO. However, the NO gas detection resistance of the CuO electroless plated carbon sponge for 60 s decreased to 1.9%. It is considered that the surface of the carbon sponge was completely plated with CuO, resulting in a decrease in the NO gas adsorption capacity and resistance change. Thus, CuO-plated carbon sponge can be used as an effective NO gas sensor because it has fast and excellent resistance change properties, but CuO should not be completely plated on the surface of the carbon sponge.

• KSBB Journal
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• v.23 no.4
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• pp.291-296
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• 2008

Amniotic membrane (AM) has been used in various medical application such as biomaterials and it has a biocompatibility and wound healing effects. In this studies, we made AM sponge that was homogenized with AM and then lyophilized. And osteoinduction efficacy of AM sponge was evaluated with collagen sponge by mesenchymal stem cell culture and implantation in nude mouse. As a result of this study, adhesion and proliferation of MSC cells on AM sponge and collagen sponge were not different, but AM sponge was more superior to collagen sponge for induction of collagen secretion and calcium adhesion in matrix in vivo. Besides, AM sponges were more positive stained than collagen sponge about osteocalcin and osteonectin. As a results of this study, there is possibility of doing that AM could increase osteoinduction.