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Quality Characteristics of Sponge Cakes with Radish Leaf Powder

무청 분말이 첨가된 스폰지케이크의 품질 특성

  • Kim, Chan-Hee (Dept. of Food and Nutrition, Hanyang Women's University)
  • 김찬희 (한양여자대학교 식품영양과)
  • Received : 2015.05.12
  • Accepted : 2015.06.18
  • Published : 2015.06.30

Abstract

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.

Keywords

References

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