• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.10
• /
• pp.1453-1459
• /
• 2016

Yacon syrup, which contains fructooligosaccharides (FOS), was used as a substitute for sugar to make functional healthy sponge cake. Regarding characteristics of sponge cake with various yacon syrup concentrations, height and volume decreased while moisture content increased with increasing yacon syrup concentration. Sponge cake with increasing yacon syrup content showed a greater green-yellowish color. Springiness, cohesiveness, hardness, and brittleness decreased with increasing yacon syrup concentration. Hardness values of cakes made with 100% sugar (YS 0) and yacon syrup substitute for 10% sugar (YS 10) were not significantly different. Overall acceptance of sponge cake decreased with increasing yacon syrup content, whereas those of YS 0 and YS 10 were not significantly different. For storage period, moisture content of sponge cake with increasing yacon syrup concentration decreased during storage, whereas the decreasing moisture content was less than that of YS 0. The color of sponge cake with various yacon syrup concentrations did not change significantly during storage. Springiness and cohesiveness decreased during storage. Hardness increased with storage period, whereas that of sponge cake made with yacon syrup was lower than that of YS 0. In conclusion, sponge cake made with YS 10 is the best to make sponge cake with high consumer acceptance, reduced sugar content, and FOS.

• 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.

• Culinary science and hospitality research
• /
• v.22 no.2
• /
• pp.93-103
• /
• 2016

This study was conducted to investigate the characteristics of sponge cake quality added with different levels of Schizandra chinensis powder. Schizandra chinensis sponge cake was prepared with different levels of Schizandra chinensis (0, 5, 15, 20%). The proximate composition contents of Schizandra chinensis powder were analyzed as composed of 8.732% moisture, 10.25 crude protein, 8.63 crude lipid, and 1.98 crude ash. Results show that the baking loss rate was decreased with levels of Schizandra chinensis powder added, and the height was decreased as the Schizandra chinensis powder increased. As added ratio of Schizandra chinensis powder increased, L and b values were decreased. In addition, the texture properties result showed that the hardness and cohesiveness of sponge cake increased as the Schizandra chinensis powder added, while springiness decreased. Last, the sensory evaluation showed that the group of 5% Schizandra chinensis powder had the highest preference scores. Therefore, Sponge cake added with 5% Schizandra chinensis powder add gave the better taste and quality to sponge cakes in this study.

• Human Ecology Research
• /
• v.62 no.1
• /
• pp.59-68
• /
• 2024

This study investigated the quality characteristics of butter sponge cakes added with whey protein concentrate (WPC)(0%, 10%, 30%, 50%, 100%) added as a fat substitute. The density of the dough of butter sponge cakes significantly increased with higher levels of added WPC and the pH decreased (F=248.38, p<.001). The moisture content also decreased significantly (F=3.151, p < .05). However, the volume (F=9.556, p<.01) and specific volume (F=11.15, p<.001) significantly increased. With respect to color, there was no significant difference in the lightness (L) value of the crumb, but the redness (a) value increased significantly with higher levels of added WPC (F=12.616, p < .001), while the yellowness (b) value decreased significantly (F=4.550, p<.01). Regarding the crust, the L values (F=3.791, p<.01) and b values (F=7.000, p<.001) decreased significantly with higher levels of added WPC, while the (a) values increased significantly (F=4.706, p<.01). The DPPH radical scavenging ability of the raw WPC used in the manufacture of butter sponge cakes was found to be 27.45%, but this increased significantly as the amount of WPC added to butter sponge cakes increased (F=45.237, p<.001). In a consumer preference test, the flavor, appearance, texture, odor, and overall acceptability were highest in the case of WPC-10 when taking advantage of the functional advantages of WPC as a lowfat substitute, confirming the development potential and optimal amount of WPC that should be added to butter sponge cakes.

• Korean journal of food and cookery science
• /
• v.22 no.6 s.96
• /
• pp.923-929
• /
• 2006

Sponge cakes were prepared by replacing wheat flour with rice flour ranging from 10-40% and their physico-chemical, textural and sensory properties were examined. Rice flour addition decreased the moisture content and increased the total sugar and protein contents of the sponge cake. The viscosity and specific volume of batter increased with rice flour addition. 'L' values of crumb of sponge cakes with 20% or more rice flour were lower, whereas corresponding 'a' values were higher than those of the control. Textural hardness was increased, and textural cohesiveness and springiness were decreased with the addition of 30% or 40% rice flour. perceived that sponge cake with 20% or more rice flour had a weaker sweet flavor than the others. With the addition of 30% or 40% rice flour, sponge cake showed a stronger roasted and weaker greasy flavor, and less softness and cohesiveness than the other sponge cakes. The sensory did not find my significant difference in overall acceptability between the control and rice flour-added sponge cakes. Therefore, wheat flour could be replaced by rice flour up to 40% without reducing acceptability.

• Journal of the Korean Applied Science and Technology
• /
• v.34 no.4
• /
• pp.1066-1075
• /
• 2017

This study was carried out to determine the functional works and basic ingredients of Sagoonja-Tang on sponge cake. The experimental groups consisted of 6% mixtures of five (Ed-confirm the number) kinds powders : S1 for Sagoonja-Tang powder, S2 for Panax ginseng, S3 for Poria cocos, Koidz, S4 for Atractylodes macrocephala, and S5 for Glycyrrhiza uralensis Fisch. The volume of sponge cake somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were control>S1>S3>S2>S4>S5. In the microbiological quality test, viable cell counts were high in control groups of sponge cake, and the numbers of viable cell for control sponge cake reached to $9{\times}10^7CFU/g$ on the 7th day of storage, and decreased to $2.5{\times}10^5CFU/g$ on the 10th day of storage. All sponge cakes added with ingredient's powder showed pretty low viable cell counts. Especially, the group S5 showed the lowest counts of $1.2{\times}10^2CFU/g$ on the 7th day of storing. In the texture analyses of sponge cake, All groups showed higher degree of hardness, gumminess and chewiness than SC. The antioxidative activity of the Sagoonja-Tang's ingredients was measured. The POV value measured was S5>S4>S3>S2 >S1>control in order of highest to lowest. In sensory test, the overall acceptability of sponge cake was from highest to lowest S3>SC S2>S1>S5>S4.

• Culinary science and hospitality research
• /
• v.24 no.3
• /
• pp.188-195
• /
• 2018

The objective of this study was to evaluate the quality characteristics of moringa powder enrichment in sponge cake. The developed product can be a promising inclusion in the functional foods. Moringa powder was added to sponge cake batter (in the ratios of 0, 3, 6, 9, 12% of the total flour), called MP3, MP6, MP9, and MP12 respectively. The effect of moringa supplementation on physical, chemical and sensory quality of cakes were evaluated and analyzed statistically using SPSS program. The pH of cake was decreased as the concentration of moringa powder added. The specific volume of cake samples decreased with increasing levels of moringa powder in the formulation. Colour measurements showed that lightness and yellowness were decreased with an increased level of moringa powder. But redness result revealed and increasing in redeness with the increasing morigna powder level, compared to the control sample. The results of texture profile analysis showed hardness, springness, cohesiveness of the moringa cake that were higher than control sample. In sensory evaluation, MP3 was selected as the most acceptable sample. In the conclusion, moringa powder was incorporated in the formulation to enrich sponge cakes and was suggested for development of functional foods.

• Journal of Power System Engineering
• /
• v.17 no.6
• /
• pp.40-46
• /
• 2013

This paper describes the suggestion of the special seat with the auxiliary plastic member for movie theater chair. In the previous paper, we have reported on the development of foaming sponge seat with the auxiliary spring member. And we have confirmed that it was more effective on vibration transfer than the chair seat of foaming sponge only. In this study, we have examined the major design parameters needed in the development of a foaming sponge seat in which the mesh type plastic member are inserted to improve the vibration transfer effect of a chair seat. By applying experimentation to the prototype as well as the experimental modal analysis method, we made sure that the effect of the vibration transfer could be improved through the use of a mesh type plastic member as similar as the auxiliary spring member.

• Journal of Environmental Health Sciences
• /
• v.31 no.5 s.86
• /
• pp.415-422
• /
• 2005

The photocatalytic decolorization of Reactive Red 2B(RR2B) was studied using immobilized photocatalyst/UV System. Two pairs of 20 W UV-B and UV-C lamps were employed as the light source. Immobilization of $TiO_2$ was carried out using sponge (as the photocatalyst body) and silicone sealant(as the binder). The effects of parameters such as the thickness, pore size of sponge photocatalyst and attached material on the reactor bottom were investigated. The results showed that the optimum thickness of sponge photocatalyst was 1 cm. Decolorization of reactor which had the bottom coated $TiO_2$ was higher than that of reactor attached aluminum plate. Decolorization of photocatalyst with large pore size(mean pore size, 3.8 mm) was higher than that of the small(mean pore size, 1.75 mm). Initial decolorization of RR2B could be descrived using the Langmuir-Hinshelwood(L-H) model and gave constant values of $0.55mg/l{\cdot}min(k)\;and\;2.65{\times}10^{-2}l/mg(K)$, respectively.