• 동아시아식생활학회지
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• 제24권1호
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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.

• 한국조리학회지
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• 제4권
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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.

• 한국식품조리과학회지
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• 제13권3호
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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.

• 한국조리학회지
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• 제22권1호
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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.

• 동아시아식생활학회지
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• 제25권3호
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.

• 한국식생활문화학회지
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• 제29권2호
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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.

• 한국식생활문화학회지
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• 제28권6호
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• pp.651-656
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• 2013

In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved health-oriented aspects by addition of 5% lotus leaf powder.

• 한국식품조리과학회지
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• 제20권4호
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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.

• 한국식품과학회지
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• 제36권6호
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• pp.952-958
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• 2004

식이섬유원으로서 메조와 차조 분말을 sponge cake 제조에 이용하고자 10-50%의 비율로 첨가하여 cake 제조적성 및 이들의 이화학적 특성을 조사하였다. 총 식이섬유는 박력밀가루가 2.23%인데 비하여 메조 5.04%, 차조 5.72%로서 2배 이상 높았으며, alkaline water retention capacity는 메조, 차조 모두 첨가량이 증가함에 따라서 증가하였다. Rapid Visco Analyser에 의한 호화특성에서 maximum, minimum 및 final viscosity는 메조와 차조의 첨가량이 증가함에 따라서 감소하였다. Mixograph에 의한 반죽의 리올로지특성에서 peak time 및 peak height는 메조와 차조의 첨가량이 증가함에 따라서 감소하였다. Sponge cake의 crust color의 L 값은 메조의 경우 첨가량이 증가함에 따라서 증가하였으나, 차조첨가군은 대조군보다는 L 값이 높았지만 첨가량이 증가함에 따라서 감소하는 경향을 보였다. Crumb color의 L 값은 메조, 차조첨가군 모두 대조군보다 낮았으며, 첨가량이 증가함에 따라서 감소하였다. Sponge cake의 부피는 메조 및 차조를 첨가함으로써 감소하였고, 10% 첨가수준에서는 유의적인 차이가 없었으나 20% 첨가수준부터는 대조군에 비해 품질이 떨어졌다.

• 동아시아식생활학회지
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• 제20권1호
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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.