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Quality Characteristics of Sponge Cake with Omija Powder

오미자 분말을 첨가한 스펀지케이크의 품질 특성

  • Lee, Young-Ju (Dept. of Marine Food Science &Technology, Chonnam National University) ;
  • Lee, Hyun-Ju (Dept. of Food & Nutrition, Sunchon National University) ;
  • Kim, Young-Suk (Dept. of Food & Nutrition, Sunchon National University) ;
  • Ahn, Chang-Bum (Food Science and Nutrition, Chonnam National University) ;
  • Shim, Sun-Yup (Institute of Marine Life Science, Pukyong National University) ;
  • Chun, Soon-Sil (Dept. of Food & Nutrition, Sunchon National University)
  • 이영주 (전남대학교 해양식품.공학) ;
  • 이현주 (순천대학교 식품영양학과) ;
  • 김영숙 (순천대학교 식품영양학과) ;
  • 안창범 (전남대학교 영양식품학) ;
  • 심선엽 (부경대학교 해양생명과학연구소) ;
  • 전순실 (순천대학교 식품영양학과)
  • Received : 2011.10.25
  • Accepted : 2011.12.11
  • Published : 2012.02.29

Abstract

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

Acknowledgement

Supported by : 순천대학교

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