Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Sponge Cakes made with Air Potato (Dioscorea bulbifera) Powder

열매마(Dioscorea bulbifera) 분말을 첨가한 스펀지케이크의 품질특성

  • Kim, Myunghyun (Department of Food and Nutrition, Sookmyung Women's University)
  • Received : 2022.06.20
  • Accepted : 2022.08.23
  • Published : 2022.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the possibility of using air potato (Dioscorea bulbifera) powder to make sponge cakes. The sponge cake batter was made by adding 0, 10, 20, 30, and 40% of air potato powder, and the resultant anti-oxidative properties and quality characteristics were analyzed. The study showed that the height, batter yield, and loss rate of sponge cakes decreased as increasing amounts of air potato powder were added, but the weight, viscosity, moisture content, and specific gravity increased. An evaluation of the color showed that the L and b values were highest in the control group but the a value was highest in the 40% group. There was no significant difference between samples in terms of cohesiveness, although the study showed a significant increase in the hardness, chewiness, and gumminess as the quantity of air potato powder in the sponge cakes increased. The total polyphenol content and DPPH radical scavenging activity increased noticeably as more air potato powder was added to the sponge cakes. The results thus showed that the study groups with the addition of air potato powder showed higher antioxidant activity than the control group.

Keywords

References

  1. AACC. 2000. Approved method of the AACC. 10th ed. American Association of Cereal Chemists. Washington DC, USA, pp 10-52
  2. Ahn JH, Son KH, Sohn HY, Kwon ST. 2005. In vitro culture of adventitious roots from Dioscorea nipponica Makino for the production of steroidal saponins. Korean J. Plant Biotechnol., 32(3):217-223 https://doi.org/10.5010/JPB.2005.32.3.217
  3. An HK, Hong GJ, Lee EJ. 2010. Properties of sponge cake with added saltwort (Salicornia herbacea L.). J. Korean Soc. Food Cult., 25(1):47-53
  4. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature, 181(1):1191-1200 https://doi.org/10.1038/1811199a0
  5. Chang HJ, Shim KH. 2004. Quality characteristics of sponge cake with addition of Pleurotus erygii mushroom powders. J. Korean Soc. Food Sci. Nutr., 33(4):716-722 https://doi.org/10.3746/JKFN.2004.33.4.716
  6. Chi VV. 2012. Dictionary of medicinal plants in Vietnam, Vietnam Publ. Med., 4(1):1207-1208
  7. Choi HI. 2018. The characteristics of sponge cake with moringa powder. Culin. Sci. & Hosp. Res., 24(3):188-195 https://doi.org/10.20878/CSHR.2018.24.3.018
  8. Choi WS. 2012. Development of functional beverage using Yam (Dioscorea opposita Thunb.). Food Ind. Nutr., 17(2):20-22
  9. Choi YH, Bae SH, Park JW, Cho NJ, Han MR, Kim YH, Yoon SJ, Kim MH, Kim AJ. 2009. Quality characteristics of yellow layer cake prepared with different levels of Adenophora remotiflora powder. J. East Asian Soc. Diet. Life, 19(5):736-742
  10. Hwang SJ. 2021. Antioxidant activities and quality characteristics of Yanggaeng added with yam (Dioscorea japonica Thunb) powder. Culin. Sci. & Hosp. Res., 27(4):178-188 https://doi.org/10.20878/CSHR.2021.27.4.016
  11. Jang DH, Lee KT. 2014. Quality and storage characteristics of frankfurter sausages with added yam (Dioscorea japonica) powder. Korean J. Food Preserv., 21(5):636-645 https://doi.org/10.11002/KJFP.2014.21.5.636
  12. Joung KY, Song KY, Zhang Y, Shin SY, Kim YS. 2017. Study on the quality characteristics and retarding retrogradation of pound cakes containing teff (Eragrostis tef) flour. J. East Asian Soc. Diet. Life, 27(1):41-49 https://doi.org/10.17495/easdl.2017.2.27.1.41
  13. Ju T, Oh HS, Kim MJ, Kang ST. 2016. Quality characteristics of sponge cake with lemon grass powder. Korean J. Food Sci. Technol., 48(4):347-353 https://doi.org/10.9721/KJFST.2016.48.4.347
  14. Jung HC. 2012. Quality characteristics of sponge cake with added baked black soybean powder. J. East Asian Soc. Diet. Life, 22(3):401-407
  15. Kang CS. 2007. Qualitative characteristics of sponge cakes with addition of Gastrodiae rhizoma powder. Culin. Sci. & Hosp. Res., 13(4):211-219
  16. Kang MK, Kim JS, Kim GC, Choi SY, Kim KM. 2016. Quality characteristics of pancake premix with Dioscorea batatas powder by steaming process. Korean J. Food Cook. Sci., 32(5): 593-599 https://doi.org/10.9724/kfcs.2016.32.5.593
  17. Kim HJ, Kim MH, Han YS. 2021. Antioxidant activities and quality characteristics of sponge cake added with premature mandarin peel powder. Korean Soc. Food Sci. Nutr., 50(9):981-991 https://doi.org/10.3746/jkfn.2021.50.9.981
  18. Kim JH, Lee KJ. 2013a. Antioxidative activities and gelatinization characteristics of sponge cake added with purple sweet potato. East Asian Soc. Diet. Life, 23(6):750-759
  19. Kim JH, Lee KJ. 2014. Quality characteristics of sponge cake added with purple sweet potato depending on various shelf-life. Korean J. Food Nutr., 27(4):558-569 https://doi.org/10.9799/KSFAN.2014.27.4.558
  20. Kim JS, Byun GI. 2009. Making fish paste with yam (Dioscorea japonica Thumb) powder and its characteristics. Culin. Sci. & Hosp. Res., 15(2):57-69
  21. Kim KM, Kang MK, Kim JS, Kim GC, Choi SY. 2015. Physicochemical composition and antioxidant activities of Korean Dioscorea species. J. East Asian Soc. Diet. Life, 25(5): 880-886 https://doi.org/10.17495/easdl.2015.10.25.5.880
  22. Kim MK, Lee EJ, Kim KH. 2014. Effects of Helianthus tuberosus powder on the quality characteristics and antioxidant activity of rice sponge cakes. J. Korean Soc. Food Cult., 2014. 29(2):195-204 https://doi.org/10.7318/KJFC/2014.29.2.195
  23. Kim MK, Lee KK. 2013b. Screening of physiological activities of Discurea japonica extracts. J. Korean Soc. Cosmetol., 19(3):509-515
  24. Kim SY, Kim KJ. 2017. Quality characteristics and antioxidant activity of sponge cake with cabbage powder. Korean J. Food Preserv., 24(2):294-302 https://doi.org/10.11002/KJFP.2017.24.2.294
  25. Kim SY, O HB, Lee PR, Kim YS. 2020. Quality characteristics and retarding retrogradation effect of sponge cake with freekeh powder. Culin. Sci. & Hosp. Res., 26(1):177-185 https://doi.org/10.20878/cshr.2020.26.1.018
  26. Kim YK. 2011. The quality characteristics of backsulgi prepared with yam (Dioscorea japonica) powder. Korean J. Community Living Sci., 23(1):31-39 https://doi.org/10.7856/kjcls.2012.23.1.031
  27. Ko SH, Seo EO. 2010. Quality characteristics of muffins containing purple colored sweet potato powder. J. East Asian Soc. Diet. Life, 20(2):272-278
  28. Kwon JB, Kim MS, Sohn HY. 2010. Evaluation of antimicrobial, antioxidant, and antithrombin activities of the rhizome of various Dioscorea species. Korean J. Food Preserv., 17(3): 391-397
  29. Kwon MS, Lee MH. 2015. Quality characteristics of sponge cake added with rice bran powder. Culin. Sci. & Hosp. Res., 21(3):168-180 https://doi.org/10.20878/cshr.2015.21.3.014014014
  30. Lee JH, Son SM. 2011. Quality of sponge cakes incorporated with yacon powder. Food Eng. Prog., 15(3):269-275
  31. Lee JS, Seong YB, Jeong BY, Yoon SJ, Lee IS, Jeong YH.2009. Quality characteristics of sponge cake with black garlic powder added. J. Korean Soc. Food Sci. Nutr., 38(9):1222-1228 https://doi.org/10.3746/JKFN.2009.38.9.1222
  32. Lee SE, Lee JH. 2013. Quality and antioxidant properties of sponge cakes incorporated with pine leaf powder. Korean J. Food Sci. Technol., 45(1):53-58 https://doi.org/10.9721/KJFST.2013.45.1.53
  33. Lee SY, Kim CS, Song YS, Park JH. 2001. Studies on the quality characteristics of sponge cakes with addition of yam powders. J. Korean Soc. Food Sci. Nutr., 30(1):48-55
  34. Lee YJ, Lee HJ, Kim YS, Ahn CB, Shim SY, Chun SS. 2012. Quality characteristics of sponge cake with Omija powder. J. Korean Soc. Food Sci. Nutr., 41(2):233-238 https://doi.org/10.3746/JKFN.2012.41.2.233
  35. Mainasara MM, Abu Bakar MF, Md Akim A, Linatoc AC, Abu Bakar FI, Ranneh YKH. 2021. Secondary metabolites, antioxidant, and antiproliferative activities of Dioscorea bulbifera leaf collected from Endau Rompin, Johor, Malaysia, Evid. Based Complement. Alternat. Med., 2021:8826986
  36. Mbiantcha M, Kamanyi A, Teponno R, Tapondjou A, Watcho P, Nguelefack TB. 2011. Analgesic and anti-inflammatory properties of extracts from the bulbils of Dioscorea bulbifera L. var sativa (Dioscoreaceae) in mice and rats. Evid. Based Complement. Alternat. Med., 2011:912935
  37. Nguyen TTN, Nguyen HH, Vu VT, Nguyen TH, Nguyen NL, Nguyen VT, Pham T MH, Hyuncheol O, Tran HQ. 2021. Quang. Anti-inflammatory norclerodane diterpenoids and tetrahydrophenanthrene from the leaves and stems of Dioscorea bulbifera. Fitoterapia, 153:104965
  38. O HB, Jung KY, Shin SY, Kim YS. 2017. Quality properties of sponge cake containing dangyuja (citrus grandis osbeck) powder. Culin. Sci. & Hosp. Res., 23(8):83-89
  39. Oh SC, Nam HY, Cho J S. 2002. Quality properties and sensory characteristics of sponge cakes as affected by additions of Dioscorea japonica flour. Korean J. Food Cook. Sci., 18(2): 185-192
  40. Park BG, Lee SY, Lee MH. 2017. Quality and antioxidant properties of sponge cake added with flaxseed powder. Culin. Sci. & Hosp. Res., 23(3):207-215 https://doi.org/10.20878/cshr.2017.23.3.020020020
  41. Park BH, Cho HS. 2006. Quality characteristics of dried noodle made with Dioscorea japonica flour. Korean Soc. Food Cook. Sci., 22(2):173-180
  42. Park HR, Chung CH. 2020. Quality characteristics of sponge cake with added barley sprouts powder. Culin. Sci. & Hosp. Res., 26(7):151-162 https://doi.org/10.20878/CSHR.2020.26.7.015
  43. Park JS, Lee YJ, Chun SS. 2010. Quality characteristics of sponge cake added with banana powder. J. Korean Soc. Food Sci. Nutr., 39(10):1509-1515 https://doi.org/10.3746/JKFN.2010.39.10.1509
  44. Shin GM. 2015. Quality characteristics of Lycii fructus powder added sponge cake. Culin. Sci. & Hosp. Res., 21(6):63-75 https://doi.org/10.20878/cshr.2015.21.6.006006006
  45. Shin SR. 2004. Changes on the components of yam snack by processing methods. Korean J. Food Preserv., 11(4):516-521
  46. Siwan T, Hillis WE. 1959. The phenolic constituents of Prunus dometica. I. The quantitative analysis of phenolic constituents. J. Sci. Food Agric., 10:63-68 https://doi.org/10.1002/jsfa.2740100110
  47. Suh KH, Kim KH. 2014. Quality characteristics of sponge cake added with Helianthus tuberosus powder. J. East Asian Soc. Diet. Life, 24(1):126-135
  48. Teponno RB, Tapondjou AL, Gatsing D, Djoukeng JD, Abou-Mansour E, Tabacchi R, Tane P, Stoekli-Evans H, Lontsi D. 2006. Bafoudiosbulbins A, and B, two anti-salmonellal clerodane diterpenoids from Dioscorea bulbifera L. var sativa. Phytochemistry, 67(17): 1957-1963 https://doi.org/10.1016/j.phytochem.2006.06.019
  49. Wang JM, Ji LL, Branford-White CJ, Wang ZY, Shen KK, Liu H, Wang ZT. 2012. Antitumor activity of Dioscorea bulbifera L. rhizome in vivo. Fitoterapia, 83(2) 388-394 https://doi.org/10.1016/j.fitote.2011.12.001
  50. Yang MH, Yoon KD, Chin YW, Kim JW. 2009. Phytochemical and pharmacological profiles of Dioscorea species in Korea, China and Japan. Korean J. Pharmacogn., 40(4):257-279
  51. Yi SY, Kim CS, Song YS, Park JH. 2001. Studies on the quality characteristics of sponge cakes with addition of yam powders. J. Korean Soc. Food Sci. Nutr., 30(1):48-55
  52. Zabeer A, Mohd ZC, Rakesh KJ, Asha B, Kuldeep KG, Gandhi R. 2009. Antihyperglycemic and antidyslipidemic activity of aqueous extract of Dioscorea bulbifera tubers, Diabetol. Croat., 38(3):63-72
  53. Zhang Y, Song KY, O H, Joung KY, Shin SY, Kim YS. 2017. Effect of pomegranate (Punica granatum L.) peel powder on the quality characteristics retrogradation and antioxidant activities of sponge cake. Korean J. Food Nutr., 30(3):578-590 https://doi.org/10.9799/KSFAN.2017.30.3.578
  54. Zhang YY, Song KY, O HB, Choi BB, Kim YS. 2015. Quality and antioxidant characteristics of sponge cake with asparagus (Asparagus officinals L.) powder. Korean J. Food Cook. Sci., 31(5):642-651 https://doi.org/10.9724/kfcs.2015.31.5.642
  55. Korea Agro-Fisheries & Food Trade Corporation, 2021 Available from: www.atfis.or.kr/home/board/FB0002.do?act=read&bpoId=3842 [accessed 2021.11.18]