DOI QR코드

DOI QR Code

Quality Characteristics of Sponge Cake with Added Lotus Leaf and Lotus Root Powders

연잎과 연근분말을 첨가한 스펀지케이크의 품질 특성

  • Kim, Hyun-Sun (Dept. of Bio Food Sci. & Technol., Graduate School of Agric. & Ani. Sci., Konkuk University) ;
  • Lee, Chi-Ho (Dept. of Food Sci. & Biotechnolgy of Animal Resources, Konkuk University) ;
  • Oh, Jae-Wook (Dept. of Food Sci. & Biotechnolgy of Animal Resources, Konkuk University) ;
  • Lee, Jeong-Hoon (Dept. of Applied Biology and Chemistry, Konkuk University) ;
  • Lee, Si-Kyung (Dept. of Applied Biology and Chemistry, Konkuk University)
  • 김현순 (건국대학교 농축대학원 바이오 식품공학과) ;
  • 이치호 (건국대학교 축산식품생물공학과) ;
  • 오재욱 (건국대학교 축산식품생물공학과) ;
  • 이정훈 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Received : 2011.02.11
  • Accepted : 2011.04.14
  • Published : 2011.09.30

Abstract

This study was conducted to evaluate the effect of lotus leaf and lotus root powder on the quality characteristics of sponge cake. Percentages of 4, 8 and 12% of two kinds of lotus powder were added to the batter based on flour content. Baking and cooling loss rate, volume and specific loaf volume, crumb color, texture, scanning electron microscopy (SEM) and sensory evaluation of the products were analyzed. The baking and cooling loss rate of the control was lower than cakes with added lotus leaf and lotus root powder. The volume of the control was the largest, and as the amount of lotus leaf and lotus root powder increased, volume and specific loaf volume became smaller. The lightness and yellowness values of the control were higher than those of the experimental cakes, and the loaves with 12% added lotus root powder showed the lowest value. Redness of the experimental cakes increased. In the textual property evaluation, hardness of the control and sponge cakes containing 4% lotus leaf, and lotus root powder appeared to have the lowest value. As the amount of lotus leaf and lotus root powder increased, hardness increased. Springiness showed the same tendency, but cohesiveness of the control revealed the lowest value. The structure of the cake crumb by SEM, revealed that the crumb cells and grains of the experimental cakes were opened and coarse, as the amount of lotus leaf and lotus root powders increased. In a sensory evaluation, sponge cakes containing lotus root powder were preferred rather than those with lotus leaf powder. As a result, good sponge cakes were prepared by adding 4% lotus leaf powder or 8% lotus root powder.

연잎과 연근분말을 박력분 양의 4, 8, 12% 대체 첨가하여 제조한 스펀지케이크의 품질 특성으로 제품의 굽기 냉각 손실, 부피 및 비체적, crumb 색도, 조직감, 미세구조, 관능검사 등을 분석한 결과, 굽기 냉각 손실은 연잎과 연근분말을 첨가한 시험구들이 대조구보다 높았다. 케이크의 부피는 대조구가 가장 컸고, 대체분의 첨가량이 증가함에 따라 유의적으로 작아졌으며 비체적도 같은 경향이었다. 색도는 대조구가 시험구들보다 명도(L)와 황색도(b)는 높았고, 시험구 중에는 연근 12% 첨가구의 L값이 가장 낮아 어두운 것으로 나타났다. 적색도(a)는 대조구에 비하여 연잎과 연근분말 첨가로 증가하였다. 조직감 중 경도는 대조구와 연잎 및 연근분말 4% 첨가구에서 가장 낮았고, 대체분의 첨가량이 증가할수록 증가하였다. 응집성은 대조구에서 가장 낮았으나 탄력성은 대조구가 시험구에 비해 높은 경향을 나타냈다. 케이크의 crumb 구조는 대조구에 비해 연잎과 연근 분말 첨가량이 증가할수록 기공이 거칠고 열려있었다. 관능검사에서 연잎 분말을 첨가한 제품보다는 연근분말을 첨가한 케이크를 더 선호하는 것으로 나타났다. 따라서 연잎분말은 4%, 연근분말은 8%까지 첨가하면 관능적 품질 특성을 유지하면서 기능성 스펀지케이크를 제조할 수 있을 것으로 생각된다.

Keywords

References

  1. Lee KS, Kim MG, Lee KY. 2006. Antioxidative activity of ethanol extract from lotus leaf. J Korean Soc Food Sci Nutr 35: 182-186. https://doi.org/10.3746/jkfn.2006.35.2.182
  2. Byun BH, Moon KS, Song YS. 2005. Chinese nutritional food. Shinil Sangsa Co., Ltd., Seoul, Korea. p 98-99.
  3. Yook CS. 1989. A pictorial book for Korean curative herb. Academy Co., Ltd., Seoul, Korea. p 219-230.
  4. Han SJ, Koo SJ. 1993. Study on the chemical composition in bamboo shoot, lotus root and burdock-free sugar, fatty acid, amino acid and dietary fiber contents. Korean J Soc Food Sci 9: 82-87.
  5. Yang HC, Heo NC, Choi KC, Ahn YJ. 2007. Nutritional composition of white-flowered and pink-flowered lotus in different parts. Korean J Food Sci Technol 39: 14-19.
  6. Kim WJ, Chae HS. 2006. Nutritional contents of beverage from lotus root and evaluation of its physiological function in aorta relation. J Hum Ecol 10: 171-180.
  7. Park IB, Park JW, Kim JM, Jung ST, Kang SG. 2005. Quality of soybean paste (Doenjang) prepared with lotus root powder. J Korean Soc Food Sci Nutr 34: 519-523. https://doi.org/10.3746/jkfn.2005.34.4.519
  8. Kim SJ. 2006. Processing of noodle added with lotus root powder and its quality characteristics. MS Thesis. Kyungpook National University, Daegu, Korea.
  9. Kim YS, Jeon SS, Jung ST. 2002. Effect of louts root powder on the baking quality of white bread. Korean J Soc Food Cookery Sci 18: 413-425.
  10. Seo EO. 2008. Effect of ethanol on the characteristics of white bread containing lotus root powder. MS Thesis. Chonbuk National University, Jeonbuk, Korea.
  11. Yi SY, Kim CS, Song YS, Park JH. 2001. Studies on the quality characteristics of sponge cakes with addition of yam powder. J Korean Soc Food Sci Nutr 30: 48-55.
  12. Ronald HZ. 1993. Bread lecture book. American Institute of Baking, Kansas City, MO, USA. p 1311.
  13. Rhim JW, Numes RV, Jones VA. 1989. Kinetics of color changes of graph juice generates using linearly increasing temperature. J Food Sci 54: 776-777. https://doi.org/10.1111/j.1365-2621.1989.tb04710.x
  14. Yang HY. 2001. Effects of type, ratio and temperature of fat and oil on the quality of sponge cake. MS Thesis. Chungang University, Seoul, Korea.
  15. Kim YA. 2003. Effects of mulberry leaves powders on the quality characteristics of yellow layer cakes. Korean J Food Sci Technol 35: 871-876.
  16. Lee MH. 2003. Effects of the millet and sorghum added on making and storage properties of the white layer cake. MS Thesis. Sejong University, Seoul, Korea.
  17. Jeong CH, Kim JH, Cho JR, Ahn CG, Shim KH. 2007. Quality characteristics of sponge cake upon addition of paprika powder. Korean J Food Preserv 14: 281-287.
  18. Jeong CH, Shim KH. 2004. Quality characteristics of sponge cake with addition of Pleurotus eryngii mushroom powders. J Korean Soc Food Sci Nutr 33: 716-722. https://doi.org/10.3746/jkfn.2004.33.4.716
  19. Son KH, Park DY. 2007. Quality characteristics of Sulgi prepared using different amounts of mulberry leaf powder and lotus leaf powder. Korean J Food Cookery Sci 23: 977-986.
  20. Lee YS, Lim HY, Lee KH. 2000. A study on the preparation and evaluation of dried noodle products made from composite flour utilizing arrowroot starch. Korean J Soc Food Sci 16: 681-688.
  21. Park JS, Lee YJ, Chun SS. 2010. Quality characteristics of sponge cake added with banana powder. J Korean Soc Food Sci Nutr 39: 1509-1515. https://doi.org/10.3746/jkfn.2010.39.10.1509
  22. Beek WH. 2008. Physicochemical and quality characteristics of noodles prepared with different concentrate of lotus leaf powder and extract. MS Thesis. Catholic University, Kyunggi, Korea.
  23. Yoon SJ. 2007. Quality characteristics of Sulgitteok added with lotus leaf powder. Korean J Food Cookery Sci 23: 433-442.
  24. Shin YJ. 2007. Quality characteristics of fish paste containing lotus (Nelumbo nucifera) leaf powder. Korean J Food Cookery Sci 23: 947-953.
  25. Bae KY. 2007. Quality characteristics of dried noodle made with lotus root flour. MS Thesis. Mokpo National University, Jeonnam, Korea.

Cited by

  1. 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
  2. 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
  3. Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder vol.29, pp.3, 2014, https://doi.org/10.7318/KJFC/2014.29.3.298
  4. 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
  5. Quality Characteristics and Antioxidant Activity of Soymilk Added with Nelumbo Nucifera Root Powder vol.25, pp.2, 2016, https://doi.org/10.5934/kjhe.2016.25.2.239
  6. The Effect of Lotus (Nelumbo nucifera) Leaf, Stem, and Yeonjabang Powder Extract on the Biochemical Factors in Serum in Mice Fed a High-Fat Diet vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.684
  7. Rheological Properties of Bread Containing Lotus Leaf Powder vol.26, pp.1, 2015, https://doi.org/10.7856/kjcls.2015.26.1.135
  8. 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
  9. Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.1988
  10. Effects of pretreatments and storage temperatureon the quality of lotus leaves vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.155
  11. Quality Characteristics of Lotus Root Tea added with Gardenia jasminoides Powder and Rubus coreanus Miquel Powder vol.31, pp.6, 2016, https://doi.org/10.7318/KJFC/2016.31.6.597
  12. Development of Ice Cream Prepared Lotus(Nelumbo nucifera Gaertner) Leaf and Seeds vol.21, pp.2, 2012, https://doi.org/10.5934/KJHE.2012.21.2.377
  13. Study on the Rheological Characteristics of the Mixed Wheat Flour Containing Bamboo and Lotus Leaf Powder vol.29, pp.4, 2014, https://doi.org/10.7318/KJFC/2014.29.4.355
  14. Quality Properties of Sponge Cake with Added Spergularia marina griseb powder vol.31, pp.1, 2016, https://doi.org/10.7318/KJFC/2016.31.1.081
  15. Quality Characteristics of Domestic Wheat White Bread Added with Lotus Leaf and Loot Powder vol.48, pp.6, 2014, https://doi.org/10.14397/jals.2014.48.6.365
  16. 구기자 분말을 첨가한 스펀지케이크의 품질특성 vol.21, pp.6, 2015, https://doi.org/10.20878/cshr.2015.21.6.006
  17. 오미자를 첨가한 스펀지케이크의 품질특성 vol.22, pp.2, 2011, https://doi.org/10.20878/cshr.2016.22.2.008
  18. 나문재를 첨가한 스펀지케이크의 품질 특성 vol.22, pp.3, 2016, https://doi.org/10.20878/cshr.2016.22.3.001
  19. 쑥 분말을 첨가한 스펀지케이크의 품질 특성 vol.22, pp.5, 2011, https://doi.org/10.20878/cshr.2016.22.5.015
  20. 자연재료를 이용한 증점소재 개발 및 특성연구 vol.49, pp.3, 2011, https://doi.org/10.9721/kjfst.2017.49.3.229
  21. Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination vol.22, pp.1, 2011, https://doi.org/10.1080/10942912.2019.1588295
  22. 레몬밤 첨가 스펀지케이크의 이화학적 항산화적 품질 특성 vol.34, pp.6, 2019, https://doi.org/10.7318/kjfc/2019.34.6.793
  23. Optimization of Yanggaeng Prepared with Lotus Leaf Powder and White Bean Paste, Using Response Surface Methodology vol.29, pp.6, 2011, https://doi.org/10.17495/easdl.2019.12.29.6.469
  24. 양배추 분말을 첨가한 시폰케이크의 품질 특성 vol.33, pp.1, 2020, https://doi.org/10.9799/ksfan.2020.33.1.009
  25. Quality Characteristics of Health-Oriented Sponge Cake with Green Onion Powder vol.30, pp.2, 2011, https://doi.org/10.17495/easdl.2020.4.30.2.77
  26. Physicochemical Characteristics of Yeonipssambap Combined with Lotus Leaf Powder vol.30, pp.5, 2011, https://doi.org/10.17495/easdl.2020.10.30.5.355
  27. Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions vol.28, pp.3, 2011, https://doi.org/10.11002/kjfp.2021.28.3.344
  28. Antioxidant Activities and Quality Characteristics of Sponge Cake Added with Premature Mandarin Peel Powder vol.50, pp.9, 2021, https://doi.org/10.3746/jkfn.2021.50.9.981
  29. Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes vol.45, pp.12, 2011, https://doi.org/10.1111/jfpp.16078