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Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes
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  • Journal title : Preventive Nutrition and Food Science
  • Volume 16, Issue 4,  2011, pp.390-393
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/jfn.2011.16.4.390
 Title & Authors
Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes
Son, Seok-Min; Lee, Jun-Ho;
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 Abstract
The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked and cake quality attributes were evaluated after cooling. Specific volume decreased with an increase in the tomato powder substitution, although not significantly (p>0.05). On the other hand, baking loss increased from 10.3 (control) to 13.4 (30% sample) as the tomato powder level increased in the formulation. Lightness () decreased significantly from 79.5 to 74.1 whereas the firmness significantly increased with the higher incorporation of tomato powder (p<0.05). The consumer preferences on color, taste, and flavor, but not softness, were significantly affected by the amount of tomato powder incorporated in the sample (p<0.05). With respect to overall acceptability, the 20% sample received the highest mean score of 5.1, although this was not significantly different from the 10% sample or control (p>0.05). The incorporation of tomato powder, up to 20%, in the formulation of sponge cakes did not significantly influence the consumers` acceptability in all attributes tested.
 Keywords
sponge cake;tomato powder;physicochemical;consumer preference;
 Language
English
 Cited by
1.
아스파라거스 분말을 첨가한 스펀지 케이크의 품질 특성 및 항산화 활성,장양양;송가영;오현빈;최병범;김영순;

한국식품조리과학회지, 2015. vol.31. 5, pp.642-651 crossref(new window)
1.
Quality and Antioxidant Characteristics of Sponge Cake with Asparagus (Asparagus officinals L.) Powder, Korean journal of food and cookery science, 2015, 31, 5, 642  crossref(new windwow)
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