Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder

꽃송이버섯 분말을 첨가한 옐로우 레이어 케이크의 품질특성

  • Jang, Woo Hyuk (The Graduate School of Bio and Information Technology, Hankyong National University) ;
  • Yoo, Young-Bok (Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration) ;
  • Kim, Byung Hee (Dept. of Food Science and Technology, Chung-Ang University) ;
  • Bae, Song-Hwan (Dept. of Food and Biotechnology, Hankyong National University)
  • 장우혁 (한경대학교 바이오정보기술대학원) ;
  • 유영복 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 김병희 (중앙대학교 식품공학과) ;
  • 배송환 (한경대학교 식품생물공학과)
  • Received : 2013.08.09
  • Accepted : 2013.08.20
  • Published : 2013.12.31


The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.


Supported by : 농촌진흥청


  1. Kim HS, Lee CH, Oh JW, Lee JH, Lee SK. 2011. Quality characteristics of sponge cake with added lotus leaf and lotus root powders. J Korean Soc Food Sci Nutr 40: 1285-1291.
  2. Park HM, Hwang SH, Kang KO. 2011. Quality characteristics of yellow layer cake with mulberry powder during storage. J East Asian Soc Dietary Life 21: 830-837.
  3. Kim YA. 2005. Effects of Lycium chinense powders on the quality characteristics of yellow layer cake. J Korean Soc Food Sci Nutr 34: 403-407.
  4. Chung YK, Lee JJ, Lee HJ. 2012. Rheological properties of pound cake with ginger powder. Korean J Food Preserv 19: 361-367.
  5. Chung YS, Kim DJ. 2009. Quality characteristics of sponge cake with pakchoi (Brassica compestris L. ssp chinensis Jusl.) powder. J Korean Soc Food Sci Nutr 38: 914-919.
  6. Jeong CH, Shim KH. 2004. Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. J Korean Soc Food Sci Nutr 33: 716-722.
  7. Shin HJ, Oh DS, Lee HD, Kang HB, Lee CW, Cha WS. 2007. Analysis of mineral, amino acid and vitamin contents of fruiting body of Sparassis crispa. J Life Sci 17: 1290-1293.
  8. Ohno N, Miura NN, Nakajima M, Yadomae T. 2000. Antitumor 1,3-${\beta}$-glucan from cultured fruit body of Sparassis crispa. Biol Pharm Bull 23: 866-872.
  9. Yamamoto K, Kimura T, Sugitachi A, Matsuura N. 2009. Anti-angiogenic and anti-metastatic effects of ${\beta}$-1,3-D-glucan purified from Hanabiratake, Sparassis crispa. Biol Pharm Bull 32: 259-263.
  10. Kim HH, Lee S, Singh TS, Choi JK, Shin TY, Kim SH. 2012. Sparassis crispa suppresses mast cell-mediated allergic inflammation: Role of calcium, mitogen-activated protein kinase and nuclear factor-${\kappa}B$. Int J Mol Med 30: 344-350.
  11. Kwon AH, Qiu Z, Hashimoto M, Yamamoto K, Kimura T. 2009. Effects of medicinal mushroom (Sparassis crispa) on wound healing in streptozotocin-induced diabetic rats. Am J Surg 197: 503-509.
  12. Lim CW, Kang KK, Yoo YB, Kim BH, Bae SH. 2012. Dietary fiber and ${\beta}$-glucan contents of Sparassis crispa fruit fermented with Lactobacillus brevis and Monascus pilosus. J Korean Soc Food Sci Nutr 41: 1740-1746.
  13. Kang HS, Lee YS, Park YJ 1998. Effects of indigestible dextrin on large intestinal function and fecal states of rats. Korean J Nutr 31: 991-998.
  14. Seo SY, Ryu YJ, Lee GJ. 2009. Development artificial cultivation with production fruity-body and functional processed foods using cauliflower mushroom (Sparassis crispa). Rural Development Administration, Suwon, Korea. p 42-70.
  15. AACC. 1962. Official Methods of the AACC. 8th ed. American Association of Cereal Chemists. St. Paul, MN, USA. 2-52, 10-15, 10-90.
  16. Pyler EJ. 1979. Physical and chemical test methods. In Baking Science and Technology. Sosland Publishing Co., Merriam, KS, USA. Vol 2, p 891-895.
  17. Cho NJ, Kim SG, Kim YH. 2004. Bakery Science. B&C World, Seoul, Korea. p 17.
  18. Paton D, Larocque GM, Holme J. 1981. Development of cake structure: Influence of ingredients on the measurement of cohesive force during baking. Cereal Chem 58: 527-529.

Cited by

  1. Quality Characteristics of Chiffon Cake Made with Loquat Fruits (Eriobotrya japonica) Powder vol.31, pp.2, 2015,