Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Physicochemical and Sensory Characteristics of Spong Cake with Added ${\beta}$-Glucan

${\beta}$-Glucan 첨가 스폰지 케이크의 이화학적${\cdot}$관능적 특성

  • Yu, Jeong-Sun (Dept. of Food and Nutrition, Chungnam National University) ;
  • Jo, Gyung-Mi (Dept. of Food and Nutrition, Chungnam National University) ;
  • Shin, Yu-Mi (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kwon, Oh-Yun (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Mi-Kyoung (DMJ Biotech Corp.) ;
  • Jo, Han-Young (DMJ Biotech Corp.) ;
  • Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
  • 유정선 (충남대학교 식품영양학과) ;
  • 조경미 (충남대학교 식품영양학과) ;
  • 신유미 (충남대학교 식품영양학과) ;
  • 권오윤 (충남대학교 식품영양학과) ;
  • 김미경 ((주)더멋진바이오텍) ;
  • 조한영 ((주)더멋진바이오텍) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2007.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The study was conducted to evaluate the physicochemical and sensory characteristics of sponge cake with different amounts of ${\beta}$-glucan, 2%, 4% and 6%. Addition of ${\beta}$-glucan did not affect the texture property of batter in terms of springiness, cohesiveness, gumminess and hardness. The volume of the sponge cake was significantly decreased in only 6% ${\beta}$-glucan added group, compared to the control. The pH, height, weight and moisture content of the cake were not significantly different between the control and ${\beta}$-glucan added groups. Lightness and yellowness of the cake crust were the highest in the 4% ${\beta}$-glucan group, while redness was decreased with increasing ${\beta}$-glucan content. The color of the cake crumb was not significantly different between the control and ${\beta}$-glucan group, and nor were the texture properties and sensory quality of the sponge cake. These study results show that the addition of ${\beta}$-glucan up to 4% did not affect the quality of sponge cake.

Keywords

References

  1. Ahn JM, Song YS. 1999. Physico-chemical and sensory characteristics of cakes added sea mustard and sea tangle power. J Korean Soc Food Sci Nutr 28(3):534-541
  2. Bell S, Goldman VM, Bistrianm BR, Arnold AH, Ostroff GH, Forse RA. 1999. Effect of $\beta$-glucan from oats and yeast on serum lipids. Crit Rev Food Sci & Nutr 39(2):189-202 https://doi.org/10.1080/10408399908500493
  3. Browder IW, Williams D, Sherwood E, McNamee R, Jones E, DiLuzio N. 1987. Synergistic effect of nonspecific immunostimulation and antibiotics in experimental peritonitis. Surgery 102(2):206-214
  4. Campbell AM, Penfield MP, Griswold RM. 1979. The experimental study of food. 2nd ed. Houghton Mifflin Company, Boston. pp 377
  5. Choi OJ, Kim YD, Kang SK, Jung HS, Ko MS, Lee HC. 1999. Properties on the quality characteristics of bread added with angelica keiskei koidz flour. J Korean Soc Food Sci Nutr 28(1):118-125
  6. Chun SS. 2003. Development of functional sponge cakes with onion powder. J Korean Soc Food Sci Nutr 32(1):62-66 https://doi.org/10.3746/jkfn.2003.32.1.062
  7. Hoseney RC. 1986. Principle of cereal science and technology. American Association of Cereal Chemists. USA. pp 213
  8. Im JG, Kim YS, Ha TY. 1998. Effect of Sorghum Flour Addition on the Quality characteristics of muffin. Korean J Food Sci Technol 30(5): 1158-1162
  9. Jeong CH, Shim KH. 2004. Quality characteristics of sponge cakes with addition of pleurotus eryngii Mushroom Powders. J Korean Soc Food Sci Nutr 33(4): 716-722 https://doi.org/10.3746/jkfn.2004.33.4.716
  10. Kang SA, Jang KH, Choi WA, Jung KH, Lee IY. 2002. Effects of dietary $\beta$-glucan on adiposity and serum lipids levels in obese rats induced by high fat diet. J Korean Soc Food Sci Nutr 31(8): 1052-1057 https://doi.org/10.3746/jkfn.2002.31.6.1052
  11. Kang WW, Kim GV, Kim JK, Oh SL. 2000. Quality characteristics of the bread added persimmon leaves powder. J Korean Soc. Food Sci. 16(4): 336-341
  12. Kim KO, Kim SS, Sung NK, Lee YC. 1997. Methods & application of sensory evaluation. Sinkwang Press, Seoul. pp 44-94
  13. Kim YS, Ha TY, Lee SH, Lee HY. 1997. Properties of dietary fiber extract from rice bran and application in bread-making. Korean J Food Sci Technol 29(3): 502-508
  14. Kougias P, Wei D, Rice PJ, Ensley HE, Kalbfleisch J, William DL, Browder IW. 2001. Normal human fibroblasts express pattern recognition receptors for fungal (1$\rightarrow$3)-$\beta$-D- glucans. Infect Immun 69(10): 3933-3938 https://doi.org/10.1128/IAI.69.6.3933-3938.2001
  15. Kweon BM, Jeon SW, Kim DS. 2003. Quality characteristics of sponge cake with addition of laver power. J Korean Soc Food Sci Nutr 32(8): 1278-1284 https://doi.org/10.3746/jkfn.2003.32.8.1278
  16. Lee HS, Lee YK, Seo YJ. 1994. Annual changes in the estimated dietary fiber intake of Korean during 1969-1990. Korean J Nutr 27(1): 59-70
  17. Lee KA. 1997. Effect of isolated soy protein on sponge cake quality. Korean J Soc Food Sci 13(3): 299-303
  18. Lee MH, Chang HG, Yoo YJ. 2005. Effect of the millet and waxy millet on properties of white layer cake. J Korean Soc Food Sci Nutr 34(2): 395-402 https://doi.org/10.3746/jkfn.2005.34.3.395
  19. Oh HJ, Kim CS. 2004. The effect of commercial doenjangs (Korean soybean paste) on the sponge cake making. Korean J Food Cookery Sci 20(2): 387-395
  20. Oh HJ, Lee SR. 1996. Physiological function in vitro of $\beta$-glucan isolated from barley. Korean J Food Sci Technol 28(3): 689-695
  21. Oh SC, Nam HY, Cho JS. 2002. Quality properties and sensory characteristics of sponge cakes as affected by additions of dioscorea japonica flour. Korean J Soc Food Cookery Sci 18(2): 185-192
  22. Pilch SM. 1987. Physiological effects and health consequences of dietary fiber(FDA223-84-2059). pp112, Washington, DC
  23. Pomeranz Y, Sogren MD, Finney KF, Bechtel DB. 1977. Fiber in breadmaking-effects on functional properties. Cereal Chem 54(1): 25-27
  24. SAS Institute, Inc. 1998. SAS/STAT User's Guide. Version 6.2th ed. Cary, NC. USA
  25. Trowell H, Burkitt D, Heaton K. 1985. Dietary fiber. fiber-depleted foods and disease. Academic press. London. pp 31