• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.952-958
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• 2004

Effects of normal (non-waxy) and waxy millet flours on properties of sponge cake were examined. Total dietary fiber contents of normal and waxy millets were 5.04 and 5.12%, respectively, while that of soft wheat flour was 2.23%. Alkaline water retention capacity value generally increased with addition of normal and waxy millet flours, whereas peak, minimum, and final viscosities decreased. Mixing time and mixing height decreased with addition of millet flour. Lightness of cake crust increased with addition of normal millet flour, whereas it decreased with addition of waxy millet flour, tightness of cake crumb decreased as the amount of normal and waxy millet flours increased. Increasing proportions of normal and waxy millet flours resulted in significantly decreased loaf volume. Replacement of 10% wheat flour by both normal and waxy millet flours did not significantly affect characteristics of sponge cake, but addition of more than 20% millet flour resulted in significant differences in quality characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.110-117
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• 2007

The quality characteristics of sponge cake with added ${\beta}-glucan$(2, 4 and 6%) were evaluated. Rapid decreases in moisture content in the sponge cake were observed during storage($20^{\circ}C$, 70% relative humidity) in control and 2% ${\beta}-glucan$ cakes by day 3 of storage, while the moisture content in the 4% and 6% ${\beta}-glucan-added$ sponge cake slowly decreased until day 12 of storage. During storage, hardness was much lower in groups with added ${\beta}-glucan$ than in control. On day 1 L, a and b values of both crust and crumb of sponge cake with added ${\beta}-glucan$ were not significantly different from control, although the a and b values decreased significantly with storage days. Sensory test revealed that the scores for over-all acceptability were much higher in sponge cake with added ${\beta}-glucan$, and the same results were obtained on day 5. Based on these results, ${\beta}-glucan$ addition maintained moisture content and had an overall good effect on sponge cake.

• Animal Systematics, Evolution and Diversity
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• v.12 no.1
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• pp.79-82
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• 1996

A new sponge, Stelletta kundukensis, is described from the East Sea coast of Korea.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.107-118
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• 2013

This study investigated the effects of Beaknyuncho (Opuntia ficus-indica var. saboten) powder on the quality of sponge cakes. Sponge cakes containing 0, 1, 3, and 5% of powder were prepared and stored for three days at $20^{\circ}C$. The volume of sponge cake increased up to 1% according to the amount of added powder, while the pH level decreased as the amount of powder increased. The edible period of the products could also be extended by the addition of Opuntia ficus-indica var. saboten powder; however, the lightness of crust and crumb was weaker as the amount of powder increased. Redness, hardness, gumminess, and chewiness increased whereas springiness and cohesiveness decreased with the addition of powder. In a sensory evaluation of the overall acceptance, the highest scores were for treatment with 1% Opuntia ficus-indica var. saboten powder during storage periods.

• Natural Product Sciences
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• v.26 no.4
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• pp.303-310
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• 2020

Four new merohexapenoids named calyxaprenols A-D (1 - 4), together with the known compound haliclotriol A (5), have been isolated from the marine sponge Calyx sp. which was collected from the southwest islands of Palau. Based on comprehensive spectroscopic analyses, calyxaprenols A (1) and B (2) were determined to be pentacyclic hexaprenoids that are appended to a glycolic acid-substituted phenol moiety, whereas calyxaprenols C (3) and D (4) possess a tricyclic hexaprenoid skeleton joined to a hydroquinone ring. Identification of new merohexaprenoids from a Calyx sponge expands the known taxonomic distribution of this sparsely distributed class of marine metabolites and increases the chemical diversity described for this genus of marine sponge.

• Textile Coloration and Finishing
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• v.31 no.4
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• pp.341-353
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• 2019

Quercetin is one of flavonoids widely distributed in the plants and well known to have antioxidants, antiinflammatory, antimicrobial properties. In this study, alginate sponge containing quercetin-encapsulated nanocapsules was prepared by miniemulsion polymerization, dyring/crosslinking method and their bioactive characteristics were investigated. Alginate sponge containing quercetin-encapsulated nanocapsules were evaluated using a field emission scanning electron microscope(FE-SEM), a high performance liquid chromatography, cell viability, DPPH radical scavenging activity and antibacterial activity. The study indicates that alginate sponge containing quercetin-encapsulated nanocapsules had significant antioxidant, antiinflammatory and antibacterial activities. This study suggested that alginate sponge containing quercetin-encapsulated nanocapsules can be a potential candidate for medical materials.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.190-199
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• 2016

This study was conducted to evaluate the effect of mugwort powder on the quality characteristics of sponge cake. Mugwort powder sponge cake was prepared with different ration of mugwort powder(0, 5, 10, 15, 20%). The specific gravity, baking loss rate and cake weight increases as the ration of mugwort powder. The sponge cake's a, b level increased with the increasing level of mugwort powder 20% appeared to be the highest. In terms of textural characteristics, the samples containing 5, 10, and 20% mugwort powder had significantly higher hardness than the control samples. The substance's level of springiness, and cohesiveness decreased as the mugwort powder added. In sensory evaluation, overall acceptability and taste of the cake was better than the others when 10% mugwort powder was added. The results indicated that substituting 10% mugwort powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.

• Journal of Microbiology and Biotechnology
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• v.26 no.11
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• pp.2006-2011
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• 2016

The marine sponges Hyrtios and Haliclona species, both of which are known to produce secondary bioactive metabolites, were used to extract 1304KO-327 and 1304KO-328. Such secondary metabolites are potentially antibacterial, antiviral, anti-inflammatory, antitumoral, antifungal, and antiplasmodial. In the present study, the effects of 1304KO-327 and 1304KO-328 were studied for their clinical and pathological importance. The cytotoxicity of 1304KO-327 and 1304KO-328 was assessed via MTT(3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay on HT-29, Caco-2, and Raw 264.7 cells. Rotavirus-infected Caco-2 cells were used to prove the antiviral effects of the marine sponge extracts. The test results cogently proved that the virus-inhibiting effects of the sponge extracts improved with extract concentration. Anti-inflammatory effects of the marine sponge extracts were tested on Lipopolysaccharide-treated Raw 264.7 cells. Nitric oxide and cytokine were produced by treatment of the cells with LPS and the inhibiting effects of the sponge extracts on $IL-1{\beta}$ formation were investigated. This study found that the NO production was decreased dose dependently, and $IL-1{\beta}$ formation was significantly reduced by the marine sponge extracts.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.909-915
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• 2010

In order to determine the most effective ratio of black soybean powder as an ingredient in cake, black soybean power was added at ratio of 10, 20, 30, and 40% versus wheat flour set as 0(control). Black soybean powder consisted of moisture(8.44%), crude protein(31.34%), crude fat(6.64%), crude ash(3.88%) and carbohydrates(49.70%). The specific gravity, spreadability, and baking loss increased according to the amount of black soybean powder, although specific volume decreased. The chromaticity 'L' and 'b' values of sponge cake with black soybean powder showed an reducing trend while the 'a' value displayed an increasing trend with an increase in black soybean powder. The texture properties of sponge cake with added black soybean powder showed an increasing trend in hardness and stiffness when the cake contained more black soybean powder. The sensory test for sponge cake with added black soybean powder showed high preference for 20% added black soybean powder to sponge cake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.914-919
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• 2009

The effect of Pakchoi addition on the quality characteristics of sponge cake was investigated. Pakchoi sponge cake was prepared with different ratios of Pakchoi powder (0, 3, 6, and 9%). The specific gravities of the batter with Pakchoi powder were higher than control. pH of the batter ranged from 7.43 to 7.74, and the values were lower than control. The specific volumes of sponge cake were gradually decreased by the increasing additions of Pakchoi powder. Crumb color values of lightness (L) and redness (a) decreased by the addition of Pakchoi powder, while yellowness (b) value was increased. In texture analysis, hardness, gumminess and brittleness of sponge cake were increased by the level of Pakchoi powder, but there was no significant differences with control and 3% Pakchoi sponge cake. In the sensory evaluation, 3% Pakchoi sponge cake was better on taste, texture and overall acceptability, while 6%, Pakchoi sponge cake was better on color and flavor. Consequently sponge cake quality with 3% Pakchoi powder was considered the best.