• Journal of the Korean Society of Food Culture
• /
• v.23 no.6
• /
• pp.748-754
• /
• 2008

The principal objective of this study was to evaluate the quality characteristics of pound and sponge cakes prepared with Cucurbita maxima Duchesne (C. Maxima Duch.) puree, via physical and sensory examinations. The cakes were formulated by repalcing the egg with C. maxima Duch. puree at concentrations of 0, 10, 20 and 30%. C. maxima Duch. puree contained 87.91% water, 0.58% ash, 1.68% protein, 0.55% lipid, 1.02% fiber, and 8.26% carbohydrate. The physicochemical properties of the pound and sponge cakes evidenced similar patterns. The specific gravities of the pound and sponge cakes increased with increasing substitution levels, whereas the specific volumes were reduced. The hardness values of the pound and sponge cakes containing the C. maxima Duch. puree were higher than those of the controls. Substituting C. maxima Duch. puree for egg resulted in reduced lightness and increased redness in the cakes. Pound and sponge cakes with C. maxima Duch. puree evidenced higher moisture contents than the controls over 5 days of storage. Overall acceptances in sensory evaluation scored higher in the 20% substituted pound and sponge cakes.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.3
• /
• pp.502-512
• /
• 2015

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.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.3
• /
• pp.547-553
• /
• 1999

Effects of oligosaccharides substituted for sucrose on the sponge cake quality were investigated. Fructooligosaccharide and isomaltooligosaccharide were used as oligosaccharides. Oligosaccharides decreased batter specific gravity, and increased cake specific volume and expansion ratio, showing that oligosaccharides had higher foaming ability and foam stability than sucrose. Oligosaccharides darkened the crust and crumb color of cakes. Addition of oligosaccharides made cakes darker, softer, more moist and more acceptable as perceived by panels. The acceptability was significantly correlated with crust and crumb color, softness, moistness and flavor(p<0.01). The textural characteristics including hardness, chewiness and gumminess of cakes were decreased by replacing sucrose with oligosaccharides. The hardness, gumminess and chewiness among sensory characteristics were negatively correlated with acceptability(p<0.05). Therefore, oligosaccharides should be a good alternative for sucrose in cake making because the sponge cake quality was greatly improved by partial repacement of sucrose with oligosaccharides.

• Korean journal of food and cookery science
• /
• v.20 no.4
• /
• pp.387-395
• /
• 2004

The effect of commercial Doenjangs (Korean soybean pastes) on sponge cake making was studied. When Doenjang was added to e99 foams at levels of 5, 10, 15 and 20%, there were no big differences in viscosity or stability of egg foams up to 15%, and thus in cake volume index, compared to those of control (without Doenjang). In the results of preference rank test, cake with 10% Doenjang was preferred to the other cakes. Therefore, it was decided that the addition of 10% Doenjang was suitable for sponge cake making. When seven commercial Doenjang products were used at 10%, there were differences in physical and sensory properties. The decreased viscosity of egg foams reduced their stability and so decreased the quality of the sponge cakes with low volume index and low texture scores. The use of Doenjangs improved the flavor of sponge cake and so countervailed the undesirable egg flavor. Especially, “C” Doenjang product, which increased the viscosity and stability of egg foams, produced good foaming ability and the highest physical and sensory quality, thus the higher overall acceptable scores than the control. It was probably due to its high amount of protein hydrolysate above 10-KDa. Consequently, the suitable amount of Doenjang was fixed at 10% and “C” Doenjang product was chosen as the best among the commercial products for sponge cake making.

• The Korean Journal of Community Living Science
• /
• v.20 no.2
• /
• pp.239-246
• /
• 2009

The principal object of this study was to assess the effects of garlic powder(2 % and 4 %) on the sponge cake made with medium and cake flour. After making sponge cakes with garlic powder, water activity, softness, color of crumb, and sensory test were tested. Water activity(Aw) of the sponge cakes with different quantity of garlic powder were increased during 7 days storage. These meant that garlic powder had absorption effect. The Max G and springiness of the sponge cakes with garlic powder were all lower than that of the control. With regard to the color of the sponge cakes, the L values were reduced, but the a and b values were increased with the increment of percent of garlic powder. The micrographs of the sponge cakes with garlic powder evidenced slightly lower porosity than the control. And, the results of sensory test showed that the increment of the addition of garlic powder had low scores. But we know the possibility to make the sponge cakes using garlic powder. And the sponge cakes with medium flour using 2% of garlic powder had better evaluation than others using garlic powder.

• Korean journal of food and cookery science
• /
• v.23 no.1 s.97
• /
• pp.83-89
• /
• 2007

This study was carried out to investigate the quality characteristics of sponge cake with mesangi(Capsosiphon fulvescens) powder added to give a control 0(control), 2, 4, 6 and 8% by weight per wheat flour. The crude protein was 33.37% for mesangi on a dry basis. Batter specific gravity, viscosity and baking loss increased with increasing mesangi powder content, whereas the specific loaf volume tended to decrease. Values of L and B decreased with increasing mesangi powder content while a value was minimized for the 4% mesangi powder. Hardness, cohesiveness, springiness, gumminess, and brittleness of sponge cakes with added mesangi powder content. The sensory tests indicated that aircell uniformity, firmness, sweetness and overall preference were not affected by the addition of 2 and 4% mesangi powder compared to control. Therefore, the addition of 4% mesangi powder to sponge cake was suggested as bing suitable to improve the quality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.3
• /
• pp.619-624
• /
• 1999

The aim of this study was to evaluate the effects of oligosaccharides(fructo or isomalto ) contained in sponge cake on blood lipids and intestinal physiology in rats. The experimental diet was mixed with 30% sponge cakes. Normal male Sprague Dawley rats weighing about 530g were randomly assigned to three groups and placed experimental diets and deionized water at free access for 25 days. Rat in control group received a diet mixed with sponge cake containing sucrose only at 21.58g/100g diet and rats in the other two groups received diets mixed with sponge cakes of which 40% sucrose was replaced with each oligosaccharide. The results obtained were as follows: No significant differences in efficiency of food, liver weight and intestinal length were observed among groups. The cecal contents and cecal wall weights were increased more in fructooligosaccharide(FO) group than control. The pH of cecal contents decreased significantly in two oligosaccharide groups. The water contents of fresh feces in FO group were the highest and the those of two oligosaccharide groups were higher than that of control. Dry fecal weight increased significantly in isomaltooligosaccharide(IMO) group. Total serum cholesterol concentration was significantly lower in FO group. Serum triglyceride(TG) was not significantly different among three groups at p<0.05, but serum TG of FO group was lower than those of other groups. In conclusion, 40% replacement of sucrose with oligosaccharides in sponge cake may have beneficial effects on lipid metabolism and intestinal function in rats.

• Culinary science and hospitality research
• /
• v.21 no.3
• /
• pp.168-180
• /
• 2015

This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.

• Culinary science and hospitality research
• /
• v.23 no.8
• /
• pp.83-89
• /
• 2017

Dangyuja (Citrus gradis), a native citrus fruit of Jeju Island, has sour and bitter tastes. Dangyuja is rich in dietary fiber and enhance antioxidant activity. In this study, sponge cake was prepared by adding Dangyuja peel powder, and its quality characteristics were investigated. The freeze-dried Dangyuja peel powder was added to sponge cakes at a content of 0% (control), 2% (DP2), 4% (DP4), 6% (DP6) and 8% (DP8) of wheat flour weight. The specific gravity and baking loss of dough tended to increase with the amount of Dangyuja peel powder added, but the pH value as well as volume index of the cake were decreased. The symmetry index of cake tended to increase. Color values of sponge cake crust showed no significant difference, but L value and a value of crumb were decreased. The hardness and chewiness were increased with adding Dangyuja peel powder. Springiness was the highest at DP2 (91.79%). Cohesiveness did not showed significant difference among all samples. In a consumer preference test, cake groups with Dangyuja peel powder was higher than DP0 in color, texture, and overall acceptability. From these results, it was concluded that Dangyuja affects characteristics of sponge cakes. When making Dangyuja peel sponge cakes, it is suitable for adding 4% Dangyuja peel powder.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.1
• /
• pp.48-55
• /
• 2001

This study investigated the quality characteristics of sponge cakes with addition of yam (Dioscorea) powders prepared by different drying methods, hot air (HDYP : hot air dried yam powder) and freeze drying (FDYP: freeze dried yam powder), using several physical and sensory examinations. For the foam forming ability and foam stability, the specific gravities of egg foams containing 5% yam powders were measured by drainage using funnels for 78 hrs. The results showed that HDYP and FDYP did not affect the foam forming ability but FDYP increased foam stability due to increased viscosity. When the strength of 8% gels composed of wheat starch and HDYP/FDYP was measured to predict the setting of cake structure, the strengths of starch gels containing yam powders were higher than those of control without yam powders. The volume of sponge cake containing 5% HDYP increased whereas those containing FDYP decreased at the levels of 5, 7%. From the texture profile analysis data, hardness, gumminess and chewiness of cakes containing yam powders increased. The color of cake crust and crumb became darker as the amount of yam powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that appearance and texture of cakes containing 5% HDYP were closer to those of control than cakes containing 5% FDYP but overall acceptability of sponge cakes containing yams were comparable to the control cakes regardless of drying methods. The addition of yam powders to sponge cakes increased yam flavor and decreased egg smell. Therefore, it can be suggested that HDYP and FDYP can be added to the sponge cake formula up to 7% and 5%, respectively.