• 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.

• 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.

• 한국해양학회지
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• v.4 no.1
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• pp.36-48
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• 1969

The larvae of Mytilus coruscus were grown at the room temperature of approximately 15.1C under several different sulture conditions, i.e., salinity, population of the larvae, density and kind of food organisms, etc. (1) The egg of Mytilus coruscus obtained in the laboratory measured about 73.0${\mu}$ in diameter. The embryos gradually developed into larvae up to 179.0${\mu}$ shell length with the shell height of 135.9${\mu}$ even in the absence of the algal food. Beyond this size, however, the growth of larvae was considerably retarded, indicating that the better growth could be expected if the food began to be fed four days after spawning. (2) The larvae began settling upon reaching 281.4${\mu}$ to 310.9${\mu}$ in shell length or 264.3${\mu}$ to 301.9${\mu}$ in shell height. When the shell length reaches 322.6${\mu}$ to 337.1${\mu}$, the shell height also reaches about the same, i.e., 321.5${\mu}$ to 346.2${\mu}$. (3) Daily rate of food consumption was determined by the size of the larvae and the species of the algal food. Regardless of the species of food given, the rage of food consumption remained almost the same until the larva reached the straight-hinge stage, and marked variations were found as the larvae grew larger. Daily rate of food consumption was shown as follow; Chaetoceros calcitrans : Y=2.99167e$\^$0.000018243x$\^$2// Cyclotella nana : Y=3.00324e$\^$0.000015481x$\^$2// Monochrysis lutheri : Y=3.000056e$\^$0.000014485$\^$2// (4) Suitable amount of the food to be given was about five times of the consumed food by Mytilus coruscus. (5) When the numbers of the larvae was higher than ten per milliliter, the growth was significantly retarded. (6) Monochrysis lutheri and Cyclotella nana were much better than Chaetoceros calcitrans as the food of Mytilus coruscus, and even the same food organism showed some difference with the age of the organism. (7) Sea water of higher salinity showed the better result in the growth of the larvae and the water with the specific gravity of 1.020 or below was dangerous for the larvae. (8) The mean growth of the larvae of Mytilus coruscus under lavorable condition was shown as follows: shell length 121.8${\mu}$ to 179.0${\mu}$ : Y=119.18+7.42X 196.7${\mu}$ to 322.6${\mu}$ : Y=203.144+7.687X 322.6${\mu}$ to 985.1${\mu}$ : Y=302.5978+11.8356X shell height 86.3${\mu}$ to 135.9${\mu}$ : Y=86.22+6.40X 158.1${\mu}$ to 321.5${\mu}$ : Y=162.998+10.027X 321.5${\mu}$ to 1,215.4${\mu}$ : Y=309.3701+16.258X Relationships between the shell length and shell height were shown as follows: shell length 121.8${\mu}$ to 179.0 : Y=0.83726X-15.79165 196.7${\mu}$ to 322.6 : Y=1.29909X-100.58610 322.6${\mu}$ to 985.1${\mu}$ : Y=1.3536X-101.6806

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1509-1515
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• 2010

In this study, sponge cakes were prepared with substitution of 5, 10, 15, and 20% banana powder. The specific gravity and viscosity tended to increase as the ratio of banana powder increased. The foaming stability was highest at the 10% substitution level. The control group had significantly higher moisture content and volume index than the banana powder samples. The crust color values (a, b) decreased significantly with increased content of banana powder, but the a value increased. Crumb colors values (L, b) decreased as banana powder content increased while the a value increased. In terms of textural characteristics, the samples containing 5, 15, and 20% banana powder had significantly higher hardness than the 0 and 10% samples. Fracturability and resilience were maximal with 15% and 5%, respectively. Adhesiveness and chewiness were not significantly different among the samples. In the sensory evaluation, scores for banana flavor, coarseness, color, flavor, softness, and overall acceptability increased as the level of banana powder content increased. Sweetness was not significantly different among the samples. The control group had significantly higher egg-flavor as compared to the samples containing banana powder. The results indicated that substituting 10% banana powder to sponge cake is optimal for quality and provides a product with reasonably high overall acceptability.