Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Sponge Cake Added with Helianthus tuberosus Powder

돼지감자 분말을 첨가한 스펀지케이크의 품질 특성

  • Suh, Kang-Hee (Graduate School of Education, Duksung Women's University) ;
  • Kim, Kyung-Hee (Dept. of Food & Nutrition, Duksung Women's University)
  • 서강희 (덕성여자대학교 교육대학원) ;
  • 김경희 (덕성여자대학교 식품영양학과)
  • Received : 2013.12.30
  • Accepted : 2014.02.28
  • Published : 2014.02.28
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Abstract

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

Keywords

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