Antioxidative Activities and Gelatinization Characteristics of Sponge Cake added with Purple Sweet Potato

자색고구마를 첨가한 스펀지케이크의 항산화성 및 호화 특성

  • 김종희 (서일대학교 식품영양과) ;
  • 이근종 (숭의여자대학교 식품영양과)
  • Received : 2013.10.17
  • Accepted : 2013.12.20
  • Published : 2013.12.31

Abstract

In the study, purple sweet potato sponge cake was prepared with different ratios of purple sweet potato powder in order to examine the antioxidative activities and gelatinization characteristics. For DPPH radical scavenging effect, content of $IC_{50}$ came out with (+) control group of BHA. Sponge cake with purple sweet potato powder of 0% showed a range of 49.7 mg/mL, The treatment groups with purple sweet potato powder of 5~30% showed a range of 25.0 mg/mL~6.0 mg/mL. That was, the higher the added quantity of purple sweet potato powder was, antioxidative activities increased. With the higher quantity of purple sweet potato, the content of phenols and flavonoids also increased. As a result of examining the gelatinization activity with DSC, the group with purple sweet potato powder showed a faster progress in temperature for starting gelatinization compared to the control group. Gelatinization activity increased in proportion to the content of purple sweet potato powder. Based on the above study results, it was proved that there is a possibility to produce baking processed foods using purple sweet potato with stable gelatinization and excellent antioxidative activities.

Acknowledgement

Supported by : 서일대학교

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