• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.492-501
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• 2021

This study investigated the physicochemical properties and acceptability of yellow layer cake prepared using various levels of wet-milled rice flour (RF). RF was used to substitute 0% (control group), 15% (RF-15 group), 30% (RF-30 group) and 45% (RF-45 group) of wheat flour (WF) to manufacture yellow layer cakes. The substitution of WF with RF showed no significant effect on the pH but decreased the specific gravity and viscosity of the batter. Baking loss rates ranged from 4.65% to 5.03%, showing no significant difference among samples. In the color measurement, the experimental groups showed higher redness (a) and yellowness (b) than the control group (p<0.05). The experimental groups showed lower gumminess and chewiness than the control group. According to the results of intensity measurement of sensory properties, the RF-30 and RF-45 groups showed stronger intensities for darkness, sweetness, moistness and softness than the control group. The acceptance test found that the RF-45 group had significantly higher or similar results for all acceptance attributes than the control group. These results indicate that RF addition as a replacement of WF at a ratio of 45% is optimal for producing yellow layer cakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1823-1829
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• 2016

This study investigated the optimal percentage of brownies substituted with rice bran dietary fiber (3%, 6%, 9%, and 12%). The sample and control were compared for quality characteristics, specific gravity, viscosity, pH, moisture content, water activity, specific volume, color, textural characteristic, consumer acceptance, and CATA (check-all-that-apply). The specific gravity of the control sample was not significantly different among the samples. The viscosity was highest at the brownie containing 12% of rice bran dietary fiber. Moisture content and water activity were highest in the 6% sample. pH of control sample batter was highest, but reduced with increasing amounts of rice bran dietary fiber. For colors, lightness of the 6% sample batter was highest at 25.31, and redness and yellowness significantly increased with increasing amounts of rice bran dietary fiber. For textural characteristics, hardness, and chewiness significantly increased with increasing amounts of rice bran dietary fiber. Cohesiveness and resilience were not significantly different between samples. In the sensory evaluation, overall acceptability was highest in the control group and lowest for the 12% sample. In the frequency analysis of the CATA, as rice bran dietary fiber was added, the amount of bran flavor, oliy, and unpleasant increased while frequency of bitterness, sweetness, and chocolate taste decreased. In the principal component analysis, characteristics of unpleasant, oily, soybean flavor, and sweetness were strongly detected in the 12% sample. The control sample showed strong sweetness and bitterness. The results indicate that 3% to 6% rice bran dietary fiber is appropriate for production of brownies.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.218-225
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• 2010

To make sponge cake using Lentinus edodes powder, which is useful and valuable as a functional food material, we tested samples with 3, 6, 9, and 12% L. edodes powder to ascert200ain the quality characteristic and make optimize preparation. Samples and L. edodes powder-free control sponge cakes were compared in terms of quality characteristics including batter viscosity and specific gravity, moisture content, volume index, weight, color, textural characteristics, and sensory qualities, to determine the optimal ratio of L. edodes powder in the formulation. Viscosity and specific gravity of sample and control batter were not significantly different. Moisture content of the sample and control sponge cake also did not differ significantly, and weight of sample and control sponge cakes did not differ appreciably. The volume index of the samples displayed contrasting values, increasing with 3~6% L. edodes powder and decreasing with 9~12% powder. L, a, and b crust color values of samples sponge cakes were lower than those of control cakes. The L and a values of the control cakes was maximal, with values progressively decreasing with incorporation of more L. edodes powder. The b value decreased by 3% with the addition of up 6% L. edodes powder with no further decrease thereafter. L. edodes powder was the lower value. So was the color a, and L. edodes powder increased, a-values decreased. 3% difference was shown in b, the color and none between the samples with 6~12%. L. edodes powder showed lower values making a comparison with the control. Hardness and fracturablility were not appreciably affected by 3% L. edodes powder, but was affected by concentrations 6%. Fracturability og sample sponge cakes was consistently lower than control cakes. Fracturability made little difference in 3% samples, but it was not the same with more than 6% L. edodes powder samples; the samples showed lower value than the control. Adhesiveness was not significantly affected. Chewiness was lower in all sample cakes except those prepared with 3% L. edodes powder. Use of L. edodes powder conferreds higher resilience values as compared to thecontrols. Sensory attributes of color, flavor, softness and overall acceptability were the highest in control sponge cakes, as the amount of L. edodes powder increased, the acceptability decreased. L. edodes-flavor, pleasant taste and off-flavor were the lowest in control cakes, and values increased as the amount of L. edodes powder increased. The control sponge cakes showed the highest values in egg-flavor and moistness, which progressively increased as added L. edodes powder increased. The results indicate that control sponge cakes displayed were. the highest overall acceptability, with acceptability decreasing and it decreased as L. edodes powder content increased. However, 3~6% L. edodes powder can produce an acceptable product, and may be used as anoptimized mixture ratio.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.236-240
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• 2006

This study was conducted to manufacture new value-added corn dog using potato, milk powder and egg as nutritious and surplus agricultural and livestock products. A typical corn dog was manufactured with corn dog powder, potato, milk powder and egg as the same method of conventional corn dog. Corn dogs were divided into four groups; control group A [conventional corn dog], group B [corn dog manufactured with the fixed content of corn dog powder, milk powder, and egg, potato, water (3: 3: 1: 1: 2)], group C [corn dog manufactured with the fixed content of corn dog powder, milk powder, and egg, potato, water (3: 3: 2: 1: 2)], group D [corn dog manufactured with the fixed content of corn dog powder, milk powder, and egg, potato, water (3: 3: 1: 2: 2)], Viscosity of corn dog batter, pH of corn dog, rheology and sensory evaluation were measured. There were no significant differences for viscosity and pH between original corn dog and manufactured corn dog (p>0.05). However, hardness and brittleness of manufactured corn dog D were superior to the other groups (p<0.05). Also, manufactured corn dog D was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture new value-added corn dog which can help to stimulate the consumption of nutritious and surplus agriculture and livestock products.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.720-730
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• 2007

This study was investigated (replaced) the sensory and physicochemical properties of Jeungpyun substituted with 30% or 60% of brown rice and barley flours, respectively. The quality changes of the functional Jeougpyun during the storage periods were analyzed by a texturometer. We found that batter pH was decreased as fermentation progressed, but showed a higher pH resulted after steaming. The brown rice replaced Jeungpyun had higher specific gravity and lower viscosity; however, the barley-replaced Jeungpyun had lower specific gravity and higher viscosity compared to those of the control(0% replace with brown rice or barley flour). The barley-replaced samples showed significantly larger volume indexes than that of the control. The L-value of the for lightness decreased significantly within the replaced samples(p<0.001). All samples had negative a-values, with slight peen colors rather than red. The barley-replaced samples were darker than those of the brown rice sample groups, with less green and yellow color. The brown rice-replaced samples had larger values for adhesiveness, overall, and moistness, and the barley-replaced samples showed intensities greater in cell size, springiness, hardness, and flavor by sensory evaluation. The 30% flour-replaced samples of the comparisons had higher values for overall desirability(p<0.001). The replaced samples showed slow increases in hardness when measured by a texturometer, indicating that, the retrogradation rates decreased as the storage periods increased. The control stored for 72 hr had a hardness value that was 8.0 times harder than that of the control stored for one hour. The 30 and 60% brown rice-replaced samples stored for 72 hr were 5.8 times and 4.7 times harder of their replacement level, respectively, and the 30 and 60% barley-replaced samples stored for 72 hr were 5.7 times and 4.2 times harder of their replacement level, respectively. The adhesiveness and cohesiveness of all samples tended to decrease as the storage period increased. The barley-replaced samples showed significantly the lower adhesiveness and cohesiveness during the storage periods. The springiness of all samples decreased slowly during the storage periods. In conclusion, Jeungpyun that was substituted with brown rice and barley flours demonstrated improved functionality and higher dietary fiber replaced effect. Furthermore, the storage period of was extended as the retrogradation rate was delayed as a result of the dietary fibers.

• Food Science and Preservation
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• v.18 no.6
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• pp.830-835
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• 2011

This study was conducted to evaluate the effects of the substitution of flour with young-barley-leaf powder on the quality characteristics of yellow layer cake. The physical properties of the cakes (i.e., viscosity, specific gravity, specific volume, cake index, and color) were measured, and the changes in hardness during the three-day storage at $22^{\circ}C$ were measured. Sensory evaluation was done with five-scale acceptance test. Both the viscosity and specific gravity of the batter were significantly influenced by the substitution. Nonetheless, no significant difference was shown in the specific volumes of the cakes. The volume indices of the cakes containing young-barley-leaf powder were higher than those of the control. The lightness, redness, and yellowness values of the crusts decreased with the addition of young-barley-leaf powder. While the lightness values of the crumbs decreased, the redness and yellowness values increased. The substitution of more than 6% flour with young-barley-leaf powder kept the hardness of the cakes lower than that of the control during the three-day storage. The cakes containing 2, 4, and 6% young-barely-leaf powder showed no significant differences from the control in the acceptance test, except in the crumb color.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.204-212
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• 1997

The characteristics of sponge cakes prepared with replacement of 30, 50, 75, or 100% of sucrose with isomaltooligosaccharide (IOS), fructooligosanharide (FOS), maltitol symp (MS), or maltitol powder (MP), were examined through physical measurement and sensory evaluation. The specific gravities of foams and cake batters were not significantly different among samples (p .0.05). The use of IOS increased the viscosity of cake batter. The cakes containing IOS, FOS, MS, or MP were softer than control cakes (sucrose 100%). Especially cakes prepared with 30, 50％ IOS, or 75, 100％ MP, appeared to be fragile. When increasing levels of IOS or FOS were incorporated in the cake formula, cake crust color was getting darker than that of control cake, whereas cake containing maltitol was getting lighter as the levels of replacement increased. Generally, the volume of cake containing FOS were superior to that of control cake, whereas those of cakes containing above 50% MP were inferior. Sensory analysis of experimental cakes did not show significant differences from the control cake for softness, springiness and gumminess. Sweetness increased replacing the sucrose with FOS, MS or MP (30, 50%) and moistness increased using IOS, FOS, MS, or MP without agreement with moisture contents of cakes. Replacement of 30, 50% sucrose with MS or 30％ with MP did not affect greatly the physical measurements or sensory characteristics studied.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.645-651
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• 2015

Sucrose in chiffon cakes was replaced with different levels of sorbitol (0, 30, 50, 70, and 100%), and the effects on the physical properties and storage stability of the cakes were measured. The specific gravity and viscosity of the batter, as well as the volume and moisture content of the cakes, decreased with increasing sorbitol content. The hardness of the cakes slightly decreased as the amount of sorbitol increased, whereas the lowest cohesiveness was observed in the cakes with equal amounts of sucrose and sorbitol. Storage for one day slightly increased the hardness of the cakes and decreased their cohesiveness. Although the amount of mold and total microbial count increased with increasing storage days at room temperature, the replacement of sucrose with 70 or 100% sorbitol was effective in suppressing microbial growth. In sensory tests, the formulation with 70% sorbitol substitution in the chiffon cakes was the most acceptable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1427-1433
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• 2005

This study investigated the quality characteristics of sponge cakes with addition of corn starch. The corn starch was added with 0 (control), 10, 20, 30, and $40\%$ substitution ratios by weight per wheat flour, followed by measuring physical and sensory characteristics of product during storage Periods. Batter specific gravity decreased with increasing substitution levels while viscosity increased. The volume tended to increase according to the addition of corn starch. As storage progresses, hardness and chewiness increased in all treatments. $30\%$ treatments showed lower values, compared to other treatments throughout the storage period. Adhesivness increased as the amount of corn starch increased. The results of sensory evaluation showed that the overall acceptability of sponge cakes containing $20\%\;and\;30\%$ corn starch were higher than that of control without corn starch. Therefore, it can be suggested that of corn starch $30\%$ added to tile sponge cake for the quality improvement and functional element.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.775-783
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• 2008

This study was performed to research quality characteristics of yellow layer cakes added with diacylglycerol oil and their effectiveness in reducing trans fatty acids and inhibiting accumulation of fats in the body. The diacylglycerol oil used in this study contained 80% diacylglycerol. In treatments 0, 10, 20, 30 and 40% of the weight of margarine were substituted with diacylglycerol oil. pH and specific gravity of cake batter of treatments increased with more diacylglycerol oil compared to that of the control group. Viscosity of cake batters of treatments also became higher with increasing diacylglycerol oil than that of the control. pH of cakes rose up with increasing amounts of diacylglycerol oil. Volume of cakes became bigger by reducing loss due to water evaporation in a baking process, resulting in a moister texture because of increased moisturizing capacity in oil. In the case of color, the Hunter's colorimetric lightness (L) got higher as the added amount was increased, and redness (a), yellowness (b) and color different ($\Delta$E) got lower against control accordingly. In particular, 30% treatment showed higher levels in the areas of volumes and moisture contents while 20 and 30% treatments were superior in sensory characteristics. Therefore, a yellow layer cake made by substituting 30% of the weight of margarine with diacylglycerol oil was expected to be a low-calorie cake because the oil improves taste and quality of cakes, reduces trans-fatty acids and inhibits accumulation of fats.