• 동아시아식생활학회지
• /
• 제18권4호
• /
• pp.531-538
• /
• 2008

We researched the physical, chemical, functional, textural, and manufacturing characteristics of yellow layer cake which prepared by adding different amounts of persimmon leaf powder (0, 4, 8, 12, 16%). The color of the crumbs inside the cake appeared dark, demonstrating that the L value decreased as the amount of persimmon leaf powder increased. The value of a, which corresponds to the level of redness, increased and the cake appeared dark red as the amount of persimmon leaf powder added increased; whereas, the yellowness of the cake tended to decrease as the value of b, which corresponds to the level of yellowness, gradually. As the amount of persimmon leaf powder added increased, the specific loaf volume of the cake increased, but the amount of baking loss tended to be similar at all. The textural characteristics of hardness and gumminess tended to increase, but cohesion and elasticity were not influenced by the addition of persimmon leaf powder. In the sensory test, color was rated low, but flavor, taste, and texture showed the highest score in 8% as the amount of persimmon leaf powder added increased. The general preference was highest when the persimmon leaf powder was added in the amount of 8%, and it decreased as the amount of persimmon leaf powder added increased.

• 한국조리학회지
• /
• 제24권3호
• /
• 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.

• 한국식품영양학회지
• /
• 제33권1호
• /
• pp.9-16
• /
• 2020

Cabbage is a biennial plant that is native to the shores of the Mediterranean. It contains dietary fiber, minerals, vitamin A, vitamin C, and anticarcinogenic phytochemicals. For the test, cabbage powder was added (5%, 10%, 20%, and 30%) to flour. The addition of cabbage powder significantly increased the specific gravity and viscosity of the batter and pH of both the batter and chiffon cake. The moisture in the chiffon cake increased due to the addition of cabbage powder. Also, the lightness of the cake significantly increased, whereas the redness and yellowness decreased as the amount of cabbage powder increased. The lightness and redness of crumbs from C0 were higher than other samples as each 59.48, -3.17, respectively. Except for the resilience, the hardness, gumminess, fracturability, and adhesiveness showed similar values in the C0, C5, and C10. In terms of consumer perception, the color, softness, flavor and overall consumer preference for the control chiffon cake were higher than C5, C10, C20, and C30. Nonetheless, for those that contain cabbage powder, C5 and C10 had relatively higher consumer preferences than C20 and C30. As a result, the optimum amount of cabbage powder for the chiffon cake would be from 5~10%.

• 한국유체기계학회 논문집
• /
• 제7권2호
• /
• pp.35-40
• /
• 2004

A generation rate of sludge in Korea had increased dramatically about $200\%$ for a decade. A requirement for high efficiency dewatering system being possible to produce the low water content cake have suggested due to the appearance of commercial and social problems about handling of dewatered cake. The conventional dewatering system with mechanical compression device was not suitable to produce the low water content cake and didn't cope with lots of requirements. Therefore, this paper was to develop the high efficient filter press with the compressive and heating forces through the heating plate to be built between membrane fillet plates. It is possible to produce the low water content cake and improve the dewatering rate, so this equipment positively coped with several types of problems related to the sludge dewatering. The plate heated by heat transfer materials such as steam, hot water and thermo-oil made the sludge make the residual moisture within the cake to discharge easily and to improve the dewatering efficiency of equipment. The pilot scale experiment with 500kg of cake production showed that the dewatering efficiency determined by the final water content and dewatering velocity was improved $30\%$ more than the conventional dewatering equipment.

• 한국조리학회지
• /
• 제23권2호
• /
• pp.35-44
• /
• 2017

The purpose of the present study was to investigate the impact of experience factors on brand attitude and revisit intention in cakes specialty shop. The result showed that among experience factors in rice cake specialty shop, educational experience factor and aesthetic experience factor had influence on both brand attitude and revisit intention, and entertainment experience factor had only influence on revisit intention. Also, brand attitude had significant influence on revisit intention. It was confirmed that experience activities in marketing of traditional food such as rice cakes are significant marketing activities, and educational experience factor and aesthetic experience factor have high correlated each other. On the other hand, entertainment experience factor is in lack relatively, which is due to the complexity of the traditional food manufacturing, and future improvements about this needs to be required. This study was to identify marketing significance of experience factors in rice cake specialty shop and to verify the necessity and effectiveness for spreading vigorous marketing in a variety of traditional food fields through this opportunity.

• Asian-Australasian Journal of Animal Sciences
• /
• 제13권5호
• /
• pp.720-728
• /
• 2000

The different products of neem (Azadirachta indica) are utilized for variety of purposes in industry, health and animal agriculture in the Indian subcontinent. The cake from seeds after oil extraction is a good source of nutrients (CP: 35-38%; EE: 4.5-5.5%; CF: 12-15%; Ca: 0.75%; P: 0.45% on DM), and in particular, the one out of its kernel is proteinaceous and is relatively balanced in its amino acid and mineral profile. But the cake is toxic and bitter to taste owing to triterpenoids (nimbin, salannin, azadirachtin), which restricts its safe inclusion in livestock diet. Several feeding trials with raw cake have revealed poor palatability and adverse performance among different categories of livestock and poultry. Internal organ changes included histological alteration in intestine, liver, kidney and distruption of spermatogenesis and ovarian activity. Ruminants appears to tolerate reasonably higher levels of the cake and to a limited low levels of dietary inclusion also proved to be tolerable in monogastric farm animals. Debitterization through solvent (hexane, ether) extraction, water washing, alkali (NaOH, 1.5, 2.5 or 3%, wt/wt) soaking and urea (1.5 or 3%, wt/wt) - ammoniation have been tried with appreciable success in improving the palatability and nutritive value of the cake. For enhanced utilization, decortication of neem seeds is to be done effectively at industrial level with maximum oil recovery. The resultant proteinaceous kernel by-product could be a cheaper unconventional protein supplement after suitable processing.

• 동아시아식생활학회지
• /
• 제17권5호
• /
• pp.703-709
• /
• 2007

The purpose of this study was to investigate the quality characteristics of sponge cake with various amounts of mulberry leaf powder in place of flour. The specific gravity of kneading was maintained at the different amounts of added mulberry leaf powder, which increased at ratios of 5, 10, 15, and 20 percent. The crumb decreased greatly when flour rather than mulberry leaf powder was used. As the amount of mulberry powder increased, red and yellow color decreased in both the crumb and crust. The volume and symmetry indices of the sponge cake slightly decreased when the amount of mulberry powder increased. However, uniformity was not significantly different between the samples. The specific volume of the cake decreased when the amount of the mulberry leaf powder increased. In addition, mulberry leaf powder increased the degrees of hardness and gumminess of cake, but did not show any differences for the cohesiveness and springiness of the cake texture. In the consumer acceptability test, the most favorable taste and odor were attained at the 10 percent level of mulberry leaf powder.

• 한국식생활문화학회지
• /
• 제12권3호
• /
• pp.323-329
• /
• 1997

The research was conducted to investigate the children's consumption pattern and preference of Korean rice cake by analyzing the relation among their socio-demographic backgrounds. This study provides basic information for systematic development and wide spread of Korean rice cake as a traditonal Korean food. A self completed questionnaire survey of 639 elementary school students in Seoul was undertaken. A survey questionnaire consisted of two parts including demographic backgrounds, children's consumption pattern and preference of Korean rice cake. A likert scale of one to five was used to determine the childrem's preference of Korean rice cake. Statistical data analysis was done using the SPSS/PC program for descriptive analysis and $x^2$ test. Approximately half of the participants were male (51.5%) and 5-degree year (50.7%) students. 77.2% of respondents were nuclear families. The results of eating frequency rate showed that 57.1% students had Korean rice cake once a month followed by once a week (18.8%), once per two months (12.2%) and once per six months (10.5%). The major reasons for having Korean rice cake were good taste (55.2%), healthy food (22.3), our traditional food (17.3%), and etc (2.2%) in order. Average children's preference score of 14 Korean rice cakes was $2.82{\pm}1.59$ out of 5, with the highest score of 4.30 for Songpyun and the lowest score of 1.06 for Bukumi.

• Asian-Australasian Journal of Animal Sciences
• /
• 제15권6호
• /
• pp.834-837
• /
• 2002

The effect of undecorticated sunflower cake (USFC) as critical protein supplement was assessed and compared with deoiled groundnut cake (DGNC) in adult goats and sheep. The animals were fed a basal diet of wheat straw ad libitum and supplemented with either USFC or DGNC to meet their protein requirement for maintenance. Total dry-matter intake by sheep and goats (g/kg $BW^{0.75}$) on USFC was similar to their counterparts on DGNC supplemented group. However, while intake of cake moiety was significantly (p<0.05) higher in USFC, the intake of wheat straw was significantly (p<0.05) higher by animals on DGNC. Digestibility of various nutrients, except lower crude protein digestibility by goats in USFC group, did not differ significantly between animals given DGNC or USFC. DCP and TDN concentration (% DM) was comparable in sheep and goats irrespective of dietary supplement. Similarly, the intake (g/kg $W^{0.75}$) of DCP, DDM, DOM, and TDN was similar between DGNC and USFC in both sheep and goats. It may be concluded that undecorticated sunflower cake is comparable to deoiled groundnut cake as a critical protein supplement to the roughage based diet of small ruminants.

• 한국식품조리과학회지
• /
• 제26권6호
• /
• pp.860-865
• /
• 2010

This study was conducted to evaluate the baking characteristics of yellow layer cake containing chlorella powder. Chlorella at concentrations of 0, 4, 8, 12, and 16%(w/w) wheat powder were added, after which we evaluated the baking characteristics, physical properties, and sensory properties of the resulting cakes. Regarding the weight and volume of the cakes, the treatment groups were similar. However, control showed a high hardness value while 16% chlorella added cake showed a significantly low value. The 4% and 8% chlorella added groups maintained their structural condition while the 12% and 16% chlorella added groups were softer depending on the protein content of the flour, Lightness(L value) and yellowness(b value) of the cake crumbs became lower depending on the concentration of chlorella, whereas redness(a value) decreased. In the sensory test, the acceptability scores of the 12% and 16% chlorella added groups were lower compared to control while the 4% and 8% chlorella added groups had higher scores. Therefore, chlorella powder added yellow layer cake exhibited more functionality as well as higher quality.