• 한국식품조리과학회지
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• 제20권4호
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• pp.387-395
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• 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.

• 한국식품영양학회지
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• 제19권3호
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• pp.254-260
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• 2006

The mechanical and sensory characteristics of sponge cake made with different levels (0, 3, 6, 9, and 12%) of added sweet pumpkin powder were evaluated. The Hunter's L value of the crust and crumb of the sponge cake decreased significantly(p<0.05) as the content of pumpkin powder increased. Mechanical texture parameters such as hardness, gumminess and chewiness increased significantly (p<0.05) as the addition of pumpkin powder increased. Significant differences were observed in yellow color of crust and crumb, pumpkin flavor, sweetness and hardness in sensory evaluation of sponge cake added with 12% sweet pumpkin powder. The springiness of the sponge cake in sensory evaluation decreased significantly as the 12% addition of pumpkin powder (p<0.05). The highest overall acceptability was observed with 6% pumpkin powder added to the sponge cake.

• 한국식품영양과학회지
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• 제28권3호
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• pp.619-624
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• 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.

• Membrane and Water Treatment
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• 제12권2호
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• pp.65-73
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• 2021

Sponge ball cleaning can generate an abrasion effect, which leads to an attractive increasing in both permeate flux and membrane rejection. The aim of this study was to investigate the influence of the daily sponge ball cleaning (SBC) on the performance of different UF cross-flow membrane modules integrated with a bioreactor. Two 1"-membrane modules and one 1/2"-membrane module were tested. The parameters measured and controlled are temperature, pH, viscosity, particle size, dissolved organic carbon (DOC), total suspended solids (TSS), and permeate flux. The permeate flux could be improved by 60%, for some modules, after 11 days of daily sponge ball cleaning at a transmembrane pressure of 350 kPa and a flow velocity of 4 m/s. Rejection values of all tested modules were improved by 10%. The highest permeate flux of 195 L/㎡.h was achieved using a 1"-membrane module with the aid of its negatively charged membrane material and the daily sponge ball cleaning. In addition, the enhancement in the permeate flux caused by daily sponge ball cleaning improved the energy specific demand for all tested modules. The negatively charged membrane showed the lowest energy specific demand of 1.31 kWh/㎥ in combination with the highest flux, which is a very competitive result.

• 한국식생활문화학회지
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• 제37권4호
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• pp.354-362
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• 2022

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.

• 한국식생활문화학회지
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• 제23권6호
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• pp.748-754
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• 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.

• 미생물학회지
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• 제48권4호
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• pp.262-269
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• 2012

ARDRA (amplified ribosomal DNA restriction analysis) 방법을 이용하여 주황해변해면(Hymeniacidon sinapium)의 배양 가능한 공생세균 군집에 대하여 봄과 여름의 계절에 따른 차이를 분석하였다. 공생세균의 배양은 변형된 Zobell 배지와 MA 배지를 사용하였다. 분리된 균주의 16S rDNA를 증폭하고 제한효소 HaeIII와 MspI을 이용하여 제한효소 type을 구별하였다. 그 결과 봄 해면인 경우 23개, 여름인 경우 28개의 ARDRA type을 구별할 수 있었다. 각 type 별로 1-3개의 분리균주를 선별하여 부분 염기서열 분석 결과, 알려진 세균 종과 94% 이상의 유사도를 나타내었다. 봄 해면으로부터 분리된 세균들은 Alphaproteobacteria, Gammaproteobacteria, Firmicutes, Actinobacteria, 4개의 문(phylum)에 속하였으며 여름 해면의 공생세균은 Alphaproteobacteria, Betaproteobacteria, Gammaproteobacteria, Firmicutes, Bacteroidetes, 5개의 문에 포함되었다. Gammaproteobacteria는 봄 해면에서 33.8%, 여름 해면에서 67.4%가 각각 관찰되어 두 계절에서 우점 하는 세균그룹으로 나타났으며 여름철에 증가하는 경향을 나타내었다. Firmicutes와 Actinobacteria의 경우 봄 해면에서 각각30.2%, 8.3%로 관찰된 반면 여름해면에서는 6.9%, 0%로 관찰되어 여름철에 감소하는 세균 그룹이었다. Betaproteobacteria(4.7%)와 Bacteroidetes (4.7%)는 여름 해면에서만 관찰되었다. H. sinapium 해면에서 봄철에 비해 여름철에 더 다양한 세균그룹을 발견할 수 있었으며 동일한 해면 종일지라도 계절에 따라 공생세균 군집에 차이를 나타냄을 알 수 있었다.

• 한국식품저장유통학회지
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• 제24권2호
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• pp.294-302
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• 2017

양배추 분말 첨가량을 0-15%로 달리하여 스펀지 케이크를 제조하고 물리적 품질특성, 항산화 활성, 관능적 특성 및 제조적성을 조사하였다. 물리적 품질특성은 양배추 분말 첨가량이 증가할수록 반죽의 비중, 굽기손실율은 증가하였고, 케이크 crumb과 crust의 색도, 부피지수, 비용적은 감소하였다. 대칭성지수, 균일성지수는 대조구와 유의적인 차이가 없었다. 케이크의 경도는 양배추 분말 첨가량이 증가할수록 증가하였고, 응집성은 감소하였으며 탄력성, 점착성, 부서짐성은 유의적으로 차이가 없었다. 케이크의 항산화 활성을 나타내는 총 폴리페놀 함량, DPPH 라디칼 소거능, 환원력 등은 양배추 분말 첨가량이 증가할수록 증가하였다. 관능평가에서 색상, 향미, 조직감은 대조구보다 양배추 분말 5-15% 첨가구가 유의적으로 낮은 선호도를 보였고 맛은 양배추 분말 5% 첨가구가 5.18로 가장 높은 선호도를 나타내었으며 전체적인 기호도는 10% 첨가구가 5.02로 가장 높게 나타났다. 전반적인 품질특성을 조사한 결과는 양배추 분말 5% 첨가구가 비중, 부피지수, 비용적, 경도, 응짐성 등이 대조구와 유사한 경향을 보였고 생리활성 증가로 인한 항산화 활성과 맛에서 대조구보다 우수한 결과를 나타내었다. 이상의 결과로 양배추 분말 첨가 스펀지 케이크 제조를 위한 양배추 분말의 첨가 범위는 5-10%가 적절한 것으로 판단되었으며, 최적 첨가량은 5%인 것으로 나타났다.

• 공업화학
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• 제33권6호
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• pp.630-635
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• 2022

멜라민 스펀지를 열처리하여 제조된 질소함유 탄소 스펀지에 산화구리(CuO)를 무전해 도금하여 기판없이 작동하는 일산화질소(NO) 가스 센서를 제조하였다. 탄소 스펀지 표면의 CuO 함량은 도금 시간이 증가함에 따라 증가하였으나, NO 가스 흡착을 유도한다고 알려져 있는 질소의 함량은 CuO 표면 함량이 증가함에 따라 감소하였다. 미처리 탄소스펀지는 NO 가스에 대하여 18 min에 최대 저항 변화(5.0%)를 나타내었다. 반면에, CuO가 도금된 샘플(CuO30s-CS)은 8 min만에 최대 18.3%의 저항변화를 보였다. 이러한 NO 가스 감지 능력 향상은 CuO로 인하여 탄소 스펀지의 정공 캐리어 수 증가 및 전자전달 촉진에 기인하는 것으로 판단된다. 그러나, 60 s 동안 CuO 무전해 도금된 탄소 스펀지의 NO가스 감지 저항은 1.9%로 오히려 감소하였다. 이는 탄소 스펀지 표면에 CuO로 완전히 도금되어 NO 가스 흡착 능력이 떨어져 저항변화가 감소한 것으로 판단된다. 따라서, CuO가 도금된 탄소 스펀지는 빠르고 우수한 저항변화 특성을 가지고 있어 유용한 NO 가스 센서로 사용할 수 있으나, CuO가 탄소 스펀지 표면을 완전히 도금해서는 안 된다.

• KSBB Journal
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• 제23권4호
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• pp.291-296
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• 2008

양막은 다양한 생체재료로 이용되어 왔으며 생체적합성과 환부의 치료효능이 우수한 것으로 알려져 있다. 본 연구에서는 양막을 갈아 양막스폰지를 제조하고 중간엽줄기세포를 배양한 뒤 누드마우스이식을 통하여 콜라젠스폰지와 비교하여 골형성유도능에 대한 연구를 실시하였다. 연구결과 세포의 부착과 증식면에서는 두 시료가 유사하였으나, 체내에 이식한 결과 양막스포지군에서 좀 더 많은 콜라젠 분비와 칼슘이 침착되었음을 확인하였다. 그리고 면역화학염색 결과 골형성 시 필요한 오스테오칼신과 오스테오넥틴이 좀 더 발현된 것을 관찰할 수 있었다. 따라서 양막은 골형성유도를 향상시킬 수 있는 가능성이 있음을 알 수 있었다.