• Culinary science and hospitality research
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• v.21 no.5
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• pp.88-97
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• 2015

This study was conducted to evaluate the effect of Citrus peel powder on the quality characteristics of sponge cake. Citrus peel powder sponge cake was prepared with different ration of Citrus peel powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increases as the ratio of Citrus peel powder. The sponge cake's a, b level increased with the increasing level of Citrus peel powder 40% appeared to be the highest. In terms of textural characteristics, the samples containing 10, 20, and 40% Citrus peel powder had significantly higher hardness than the control samples. The substance's level of springiness, and cohesiveness decreased as the Citrus peel powder additive increased. In sensory evaluation, overall acceptability and taste of the cake was better than others when 10% Citrus peel powder was added. The results indicated that substituting 10% Citrus peel powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.

• Journal of agriculture & life science
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• v.44 no.1
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• pp.51-59
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• 2010

The quality characteristics (specific gravity, viscosity, color, texture and sensory evaluation etc.) of yellow layer cake added with black garlic powder were examined in order to use as a new functional food ingredient of black garlic powder. Specific gravity of cake batters was not affected by addition of black garlic powder. Viscosity (31,315~41,048 cP) of cake batters was increased as the addition level of black garlic powder increased. pH (7.54~6.18) and height (6.14~5.62cm) of cakes were decreased as the addition level of black garlic powder increased. Specific volume of cakes did not show any significant difference except the cake with 15% black garlic powder. In color of cake crust, crumb and batter, lightness (L) and yellowness (b) were decreased as the addition level of black garlic powder increased, while redness (a) was increased. Hardness and adhesiveness of cakes decreased as the addition level of black garlic powder increased Overall acceptability was the highest in yellow layer cake with 5% black garlic powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1285-1291
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• 2011

This study was conducted to evaluate the effect of lotus leaf and lotus root powder on the quality characteristics of sponge cake. Percentages of 4, 8 and 12% of two kinds of lotus powder were added to the batter based on flour content. Baking and cooling loss rate, volume and specific loaf volume, crumb color, texture, scanning electron microscopy (SEM) and sensory evaluation of the products were analyzed. The baking and cooling loss rate of the control was lower than cakes with added lotus leaf and lotus root powder. The volume of the control was the largest, and as the amount of lotus leaf and lotus root powder increased, volume and specific loaf volume became smaller. The lightness and yellowness values of the control were higher than those of the experimental cakes, and the loaves with 12% added lotus root powder showed the lowest value. Redness of the experimental cakes increased. In the textual property evaluation, hardness of the control and sponge cakes containing 4% lotus leaf, and lotus root powder appeared to have the lowest value. As the amount of lotus leaf and lotus root powder increased, hardness increased. Springiness showed the same tendency, but cohesiveness of the control revealed the lowest value. The structure of the cake crumb by SEM, revealed that the crumb cells and grains of the experimental cakes were opened and coarse, as the amount of lotus leaf and lotus root powders increased. In a sensory evaluation, sponge cakes containing lotus root powder were preferred rather than those with lotus leaf powder. As a result, good sponge cakes were prepared by adding 4% lotus leaf powder or 8% lotus root powder.

• Food Science and Preservation
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• v.14 no.5
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• pp.469-473
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• 2007

The optimal formula for non-frozen pound cake was sought using a central composite design with a quadratic model, by response surface methodology (RSM). Behavior on supercooling, freezing time, theological properties, and sensory attributes of pound cake were studied by using various concentrations of sugar, sorbitol, and glycerol. The freezing temperature of standard pound cake was $-16.16^{\circ}C$. The hardness, freezing point temperature, and sensory properties were shown as a quadratic relationship whereas moisture content was analyzed by a linear model. Optimized formula for non-frozen cake were suggested to include (sugar:sorbitol:glycerol) 77.6:0.0:20.4, 60.0:32.8:16.4, and 70.8:11.2:19.6 (all % of total sugar) by RSM. The freezing tines of optimized non-frozen pound cake were reduced by $27{\sim}45%$. The freezing Points of optimized pound cake were depressed below $-20^{\circ}C$. Sorbitol and glycerol may be used as cryoprotectants and preserve the desired sensory attributes of pound cake at low temperatures.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.151-157
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• 2017

The physicochemical properties of rice flours and quality characteristics of rice cupcake were investigated using the domestic rice varieties Goami, Hanareum, Hanmaeum, Deuraechan, Seolgaeng, and Haiami. Protein and amylose contents were highest in. The final and setback viscosities of Haiami, Hanmaeum, Deuraechan, and Hanareum were higher than those of Goami and Seolgaeng. The specific volume of rice cupcakes was lower with Goami and Haiami than with the others. Seolgaeng cupcake had a dented surface and irregular air pockets, while the Hanareum cupcake was well shaped and had uniform air pockets. The hardness, springiness, and chewiness of Goami and Haiami cupcakes were higher than those of the others, while adhesiveness was observed only in Seolgaeng cupcake. The overall preferences scores of rice cupcakes prepared from Hanareum, Hanmaeum and Deuraechan were higher than for the other cupcakes (p<0.05). These results suggested that amylose content, and final and setback viscosities of rice flour are very important factors in rice cupcakes.

• Food Science and Preservation
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• v.14 no.3
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• pp.281-287
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• 2007

This study investigated the quality characteristics of sponge cakes with addition of paprika powders prepared from different cultivars. Powders from the special cultivar(FDFP: freeze dried fiesta paprika powder) and the fiesta cultivar(FDFP: freeze dried fiesta paprika powder) were used. The specific gravities, viscosities, heights, specific volumes, colors, textures and sensory evaluations of cake dough containing 2, 4 and 6%(all w/w) paprika powders were measured. Specific gravity and viscosity tended to increase on addition of paprika powder. Cake height and specific volume tended to decrease on addition of paprika powder. Substitution of paprika powder for flour also resulted in decreased yellowness and lightness, and increased redness, of the cake crust. The hardness of cakes containing paprika powders was higher than that of control cakes without paprika powders. Thecolor of the cake crust became darker as the amount of paprika powder increased. The results of sensory evaluation by quantitative descriptive analysis showed that the overall acceptability of sponge cakes containing 4% paprika powder, from either cultivar, was higher than that of control cakes without paprika powder.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2006.05a
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• pp.298-300
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• 2006

온도에 따른 건조속도의 변화는 온도가 높을수록 건조속도가 급가속화되고, 온도가 낮을수록 완만한 형태를 보임을 알 수 있었다. kW가 증가할수록 항률건조 시간이 줄어들고, 한계함수율에 도달하는 시간이 짧아지는 경향을 나타냈다.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.05a
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• pp.93-93
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• 2005

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.696-702
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• 2007

The effect of different steamed garlic powder concentrations on sponge cake quality were investigated by analyzing both physicochemical and sensory properties. The sponge cakes were mixed with either steamed and freeze-dried garlic powders at different ratio [0, 2, 4, 6, 8 and 10 % (w/flow w)]. The density of the prepared dough increased with increasing amounts of steamed garlic powder when the concentrations were over 4%. The heights of the sponge cakes ranged from $3.53{\pm}0.12{\sim}3.60{\pm}0.15cm$ in the $4{\sim}8%$ steamed garlic powder samples, and were significantly higher than the control. The specific loaf volume of the cake was $3.86{\pm}0.07mL/g$ the highest in the 4% steamed garlic powder samples. When the garlic powder concentration was over the 6%, the specific loaf volumes of the sponge cakes decreased with increases in garlic powder contents. The measured L- and b-values of the crust were significantly decreased with increasing garlic powder concentration while the a-value gradually increased. The L-value of the crumb increased with increasing steamed garlic powder concentration, especially at concentrations greater than 4%. The a-values were higher in the steamed garlic powder treatments than in the control. however, no significant differences were found in the concentrations over 4%. The hardness of the control was $812.42{\pm}56.69g/cm^2$, whereas it ranged from $1005.36{\pm}43.65{\sim}1522.78{\pm}204.95g/cm^2$ in the experimental groups. Hardness increased with increasing garlic powder concentration. When considering moistness, overall acceptability, and other characteristics, the optimal concentration of steamed garlic powder was found to be 4%.

• Resources Recycling
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• v.15 no.4 s.72
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• pp.36-43
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• 2006

There was some difficulty dewatering properties due to small porosity diameter of cake, when pigment sludge contained fine particle was formed by cake under the dewatering. It was difficult to dewater the sludge with fine particles with the conventional mechanical dewatering method. This study was to improve the dewatering rate as discharging the water from porosity of cake easily, supplying the low heat to the cake layer. Thermal dewatering equipment of piston type to keep up constant temperature on the cake was set up and relative experiment was conducted for sludge of 200 g with fine pigment particle. As test results. filtration of 176.8 g, cake weight of 19.4 g, cake thickness of 4.2 mm was measured, and it was analyzed that the water content of cake was 47 wt% and dewatering velocity, which moaned the residual d교 sloid amount per dewatering area, was $2.1DS\;m^{2}{\cdot}cycle$. This results showed that filtration increased, cake weight and thickness decreased and dewatering velocity increased against mechanical dewatering method. And water content of cake decreased about 30%, so the result which dewatering rate improved was drew generally. The reason is that the inner vapor pressure working at the cake porosity increased as applying the low heat to the cake layer, which lead to discharge the water from porosity easily. Therefore, this study was estimated by the useful technology for sludge reduction.