DOI QR코드

DOI QR Code

Quality and Antioxidant Properties of Sponge Cakes Incorporated with Pine Leaf Powder

솔잎 분말을 첨가한 스펀지 케이크의 품질 및 항산화 특성

  • Lee, Seo Eun (Department of Food Science and Engineering, Daegu University) ;
  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
  • 이서은 (대구대학교 식품공학과) ;
  • 이준호 (대구대학교 식품공학과)
  • Received : 2012.10.28
  • Accepted : 2012.11.27
  • Published : 2013.02.28

Abstract

The effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with pine leaf powder (PLP) as a value-added food ingredient. PLP was incorporated into cake batter at 5 levels (0, 2, 4, 6, and 8%, w/w) by adding an equivalent amount based on the weight of wheat flour. After appropriate mixing, sponge cakes were baked at $170^{\circ}C$ for 30 min in an oven. The baked cakes were cooled to room temperature for 1 h prior to all measurements. The pH, moisture content, specific volume, height, volume index, and symmetry index decreased significantly with the increase in PLP content (p<0.05). On the contrary, specific gravity of the batter and baking loss increased (p<0.05). The lightness of the cakes decreased, whereas redness increased significantly with the higher amount of PLP in the formulation (p<0.05). Hardness also increased significantly (p<0.05). Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly by the addition of PLP (p<0.05). The consumer acceptance test indicated that the addition of PLP up to 4% did not cause a significant unfavorable effect on the consumer acceptances in all attributes. The sponge cakes with 2-4% PLP would be recommended with respect to the overall acceptance score while taking advantage of the functional properties of PLP without sacrificing the consumer acceptability.

Keywords

sponge cake;pine leaf powder;quality;antioxidant properties;consumer acceptance

References

  1. Kim WJ, Choi HS. Dry Spice. Hyoilbooks, Seoul, Korea. pp. 161-167 (2001)
  2. Choi HY. Antioxidant activity and quality characteristics of pine needle cookies. J. Korean Soc. Food Sci. Nutr. 38: 1414-1421 (2009) https://doi.org/10.3746/jkfn.2009.38.10.1414
  3. Kim YS, Shin DH. Volatile components and antibacterial effect of pine needle (Pinus densiflora S. and Z.) extracts. Food Microbiol. 22: 37-45 (2005) https://doi.org/10.1016/j.fm.2004.05.002
  4. Choi MY, Choi EJ, Lee E, Im TJ, Cha BC, Park HJ. Antimicrobial activities of pine needle (Pinus densiflora Seib. et Zucc.) extract. Korean J. Appl. Microbiol. Biotechnol. 25: 293-297 (1997)
  5. Lee YH, Shin YM, Cha SH, Choi YS, Lee SY. Development of the health foods containing the extract from Pinus strobus leave. J. Korean Soc. Food Nutr. 25: 379-383 (1996)
  6. Moon JJ, Han YB, Kim JS. Studies on antitumor effects of pine needles, Pinus densiflora Sieb. et Zucc. Korean Vet. Res. 33: 701-710 (1993)
  7. Han JS, Kim JA, Han GP, Kim DS. Quality characteristic of functional cookies with added potato peel. Korean J. Food Cookery Sci. 20: 63-69 (2004)
  8. Choi DM, Lee DS, Chung SK. Effect of fermentation pine needle extract on the quality of plain bread. Korean J. Food Preserv. 14: 154-159 (2007)
  9. Jeong RJ, Kim HH, Park GS. Quality characteristics of noodles prepared with pine needle powder and extract during storage. Korean J. Food Cookery Sci. 21: 685-692 (2005)
  10. Shin GM, Im JC. Rheological properties of dough added with pine needle powder. Korean J. Food Preserv. 15: 405-410 (2008)
  11. AACC. Approved Methods of the AACC. Method 10-15. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  12. AACC. Approved Methods of the AACC. Method 74-09. American Association of Cereal Chemists, St. Paul, MN, USA (1988)
  13. AACC. Approved Methods of the AACC. Method 10-91. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  14. SAS. SAS User's Guide. Ver. 9.1, SAS Institute, Cary, NC, USA (2005)
  15. Lee JH, Son SM. Quality of sponge cakes incorporated with yacon powder. Food Eng. Prog. 15: 269-275 (2011)
  16. Lee JS, Seong YB, Jeong BY, Yoon SJ, Lee IS, Jeong YH. Quality characteristics of sponge cake with black garlic powder added. J. Korean Soc. Food Sci. Nutr. 38: 1222-1228 (2009) https://doi.org/10.3746/jkfn.2009.38.9.1222
  17. Chung YS, Kim DJ. Quality characteristics of sponge cake with pakchoi. J. Korean Soc. Food Sci. Nutr. 38: 914-919 (2009) https://doi.org/10.3746/jkfn.2009.38.7.914
  18. Ash DJ, Colmey JC. The role of pH in cake baking. Bakers Dig. 47: 36-42 (1973)
  19. Im JG, Kim YS, Ha TY. Effect of sorghum flour addition on the quality characteristics of muffin. Korean J. Food Sci. Technol. 30: 1158-1162 (1998)
  20. Oh SC, Nam HY, Cho JS. Quality properties and sensory characteristics of sponge cakes as affected by additions of Dioscorea japonica flour. Korean J. Soc. Food Cookery Sci. 18: 185-192 (2002)
  21. Lee JH, Heo SA. Physicochemical and sensory properties of sponge cakes incorporated with Ecklonia cava powder. Food Eng. Prog. 14: 222-228 (2010)
  22. Yi SY, Kim CS, Song YS, Park JH. Studies on the quality characteristics of sponge cakes with addition of yam powders. J. Korean Soc. Food Sci. Nutr. 30: 48-55 (2001)
  23. Kang BS, Moon SW. Effect of rosemary powder on the physicochemical characteristics of sponge cake during storage. Korean J. Food Preserv. 16: 155-159 (2009)
  24. Park JS, Lee YJ, Chun SS. Quality characteristics of sponge cake added with banana powder. J. Korean Soc. Food Sci. Nutr. 39: 1509-1515 (2010) https://doi.org/10.3746/jkfn.2010.39.10.1509
  25. Yoon SB, Hwang SY, Chun DS, Kong SK, Kang KO. An investigation of the characteristics of sponge cake with ginseng powder. Korean J. Food Nutr. 20: 20-26 (2007)
  26. Lee JH, Kwak EJ, Kim JS, Lee YS. Quality characteristics of sponge cake added with mesangi powder. Korean J. Food Cookery Sci. 23: 83-89 (2007)
  27. Lee JH, Son SM. Effect of Cudrania tricuspidata leaf powder addition on the quality of sponge cakes. Food Eng. Prog. 15: 376-381 (2011)
  28. Park YS, Chang HG. Quality characteristics of sponge cakes containing various levels of black rice flour. Korean J. Food Sci. Technol. 39: 406-411 (2007)
  29. Pomeranz Y, Shogrem MD, Finney KF, Bechter DB. Fiber in bread making effects on functional properties. Cereal Chem. 54: 25-41 (1997)
  30. Chang HG. Quality characteristics of sponge cakes containing various levels of millet flour. Korean J. Food Sci. Technol. 36: 952-958 (2004)
  31. Park YR, Han IJ, Kim MY, Choi SH, Shin DW, Chun SS. Quality characteristics of sponge cake prepared with red ginseng marc powder. Korean J. Food Cookery Sci. 24: 236-242 (2008)
  32. Gomez M, Oliete B, Rosell CM, Pando V, Fernandez E. Studies on cake quality made of wheat-chicken flour blends. LWT-Food Sci. Technol. 41: 1701-1709 (2008) https://doi.org/10.1016/j.lwt.2007.11.024
  33. Choi GY, Bae JH, Han GJ. The quality characteristics of sponge cake containing a functional and natural product (1. mulberry leaf powder). J. East Asian Soc. Dietary Life 17: 703-709 (2007)
  34. Choi GY, Kim HD, Bae JH. Quality characteristics of sponge cakes occurred with percentages of persimmon leaves powder added. Korean J. Culin. Res. 13: 268-278 (2007)
  35. Jeong CH, Shim KH. Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. J. Korean Soc. Food Sci. Nutr. 33: 716-722 (2004) https://doi.org/10.3746/jkfn.2004.33.4.716
  36. Kweon BM, Jeon SW, Kim DS. Quality characteristics of sponge cake with addition of laver powder. J. Korean Soc. Food Sci. Nutr. 32: 1278-1284 (2003) https://doi.org/10.3746/jkfn.2003.32.8.1278
  37. Jeong CH, Kim JH, Cho JR, Ahn CG, Shim KH. Quality characteristics of sponge cake upon addition of paprika powder. Korean J. Food Preserv. 14: 281-287 (2007)
  38. Cho KR. Quality characteristics of sponge cake added with leek powder. Korean J. Food Nutr. 23: 478-484 (2010)
  39. Chabot JF. Preparation of food science sample for SEM. Scan. Electron Micros. 3: 279-286 (1979)
  40. Lee JH, Lee SR. Analysis of phenolic substance content in Korean plant foods. Korean J. Food Sci. Technol. 26: 118-121 (1994)
  41. Kim SM, Cho YS, Sung SK, Lee IG, Lee SH, Kim DG. Antioxidative and nitrite scavenging activity of pine needle and green tea extracts. Korean J. Food Sci. An. 22: 13-19 (2002)
  42. Choi JM, Kim KY, Lee SH, Ahn JB. Functional properties of water extracts from different parts of Acanthopanax sessiliflorus. Food Eng. Prog. 15: 130-135 (2011)

Cited by

  1. Quality and Antioxidant Characteristics of Sponge Cake with Asparagus (Asparagus officinals L.) Powder vol.31, pp.5, 2015, https://doi.org/10.9724/kfcs.2015.31.5.642
  2. Research Quality Characteristics of Sponge Cake added with Red Ginseng Powder vol.21, pp.2, 2015, https://doi.org/10.20878/cshr.2015.21.2.011
  3. Quality Characteristics of Castella with Burdock (Arctium lappa L.) Powder vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.215
  4. Physicochemical and Consumer Preference Characteristics of Tofu Incorporated with Pine Needle Powder vol.44, pp.2, 2015, https://doi.org/10.3746/jkfn.2015.44.2.296
  5. Physicochemical and sensory characteristics of sponge cakessupplemented with black tea powder vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.188
  6. Quality and Antioxidant Properties of Sponge Cake containing Radicchio (Cichorium intybus L.) Powder vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.910
  7. Quality Characteristics of Lycii fructus Powder added Sponge Cake vol.21, pp.6, 2015, https://doi.org/10.20878/cshr.2015.21.6.006
  8. Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder vol.20, pp.3, 2015, https://doi.org/10.3746/pnf.2015.20.3.204
  9. Quality Characteristics of Sponge Cake added with Pine leaf powder vol.22, pp.1, 2016, https://doi.org/10.20878/cshr.2016.22.1.005
  10. Quality Characteristics and Antioxidant Properties of Rice Chiffon Cakes with Wild Grape Powder vol.44, pp.1, 2015, https://doi.org/10.3746/jkfn.2015.44.1.118
  11. The Characteristics of Sponge Cake added withMugort Powder vol.22, pp.5, 2016, https://doi.org/10.20878/cshr.2016.22.5.015
  12. Quality Characteristics of Sponge Cakes with Radish Leaf Powder     vol.25, pp.3, 2015, https://doi.org/10.17495/easdl.2015.6.25.3.502
  13. Quality Characteristics of Sponge Cake added with Rice Bran Powder vol.21, pp.3, 2015, https://doi.org/10.20878/cshr.2015.21.3.014
  14. Quality characteristics and antioxidant activity of rice sponge cake with added green tea powder vol.48, pp.4, 2016, https://doi.org/10.9721/KJFST.2016.48.4.354
  15. Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-life of Sponge Cake vol.29, pp.6, 2016, https://doi.org/10.9799/ksfan.2016.29.6.930
  16. Quality Characteristics of Sponge Cake added with Citrus peel Powder vol.21, pp.5, 2015, https://doi.org/10.20878/cshr.2015.21.5.008
  17. Quality characteristics of sponge cake with lemon grass powder vol.48, pp.4, 2016, https://doi.org/10.9721/KJFST.2016.48.4.347