Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality characteristics of sponge cake with lemon grass powder

레몬그라스 분말을 첨가한 스펀지케이크의 품질 특성

  • Ju, Tak (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Oh, HanSeul (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Kim, MinJu (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Kang, SungTae (Department of Food Science and Technology, Seoul National University of Science and Technology)
  • 주탁 (서울과학기술대학교 식품공학과) ;
  • 오한슬 (서울과학기술대학교 식품공학과) ;
  • 김민주 (서울과학기술대학교 식품공학과) ;
  • 강성태 (서울과학기술대학교 식품공학과)
  • Received : 2016.03.22
  • Accepted : 2016.06.08
  • Published : 2016.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to examine the quality characteristics of the sponge cakes with different contents (2-10% (w/w)) of lemon grass powder (LGP). An increase in LGP content in the cake led to a significant increase in the specific gravity of batter, baking loss rate, redness, hardness, cohesiveness, chewiness, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the cakes and a significant decrease in pH, moisture content, specific volume, height, volume and symmetry index, lightness, and yellowness of the cakes. Springness and resilience did not show any difference between the cakes. The consumer acceptance test indicated that the addition of LGP up to 2% did not cause a significant negative effect on the consumer acceptances in all attributes. The sponge cakes with 2% LGP can be recommended for manufacturing bakery.

본 연구에서는 레몬그라스 분말 2, 4, 6, 8, 10% 첨가한 스펀지케이크를 제조한 후 반죽 비중, 케이크의 pH, 수분함량, 굽기 손실, 비체적과 높이, 부피지수, 색도, 산화방지능, 기계적 텍스처, 관능특성을 조사하였다. 반죽의 비중은 대조군이 0.46으로 가장 낮았고 레몬그라스 분말 8-10% 첨가군은 대조군보다 유의적으로 높게 나타났다. 스펀지케이크의 pH(8.09-7.52)와 수분함량(30.29-24.87%)은 레몬그라스 분말(pH 5.01)의 첨가량이 증가할수록 감소하였고, 굽기 손실(7.46-8.07%)은 증가하였다. 스펀지케이크의 비체적은 레몬그라스 분말의 첨가량이 증가할수록 감소하는 경향을 나타났으며(4.72-4.63 mL/g), 높이(8.00-7.33 cm), 부피지수(10.92-10.13) 그리고 대칭성지수(0.68-0.64)도 낮아졌다. 케이크의 내부 색깔을 보면 L값과 b값은 레몬그라스 분말의 첨가량이 많아질수록 감소하였고, a값은 증가하였다. DPPH radical 소거능에 대한 산화방지활성은 레몬그라스 분말의 첨가량이 많을수록 높아지는 경향을 보였다. 기계적 텍스처는 경도, 응집성, 씹힘성이 레몬그라스 분말의 첨가량이 많아질수록 증가하였고, 탄력성과 회복탄력성은 유의적인 차이를 보이지 않았다. 9점 척도법으로 실시한 관능검사에서 색, 맛, 텍스처에서는 각 시료간의 유의적인 차이를 보이지 않았고, 향은 2%(6.95)와 4%(8.70) 첨가군에서 대조군(5.30)보다 높은 값을 보였으며, 입안에서의 느낌은 대조군과 2-6% 첨가군은 대조군과 유의적인 차이가 나타나지 않았고, 8-10% 첨가군은 대조군보다 유의적으로 낮았다. 전반적인 기호도는 2%(8.02) 첨가군에서 가장 높은 값을 보였다. 이러한 결과로 보아 스펀지케이크 제조 시 2%의 레몬그라스 분말 첨가는 스펀지케이크의 제조와 품질특성에 부정적인 영향을 미치지 않으며 기호도를 향상시키는 것으로 판단된다.

Keywords

References

  1. Boxer A, Back P. The Herb Book. Chancellor Press, London, UK. pp. 57-68 (1980)
  2. 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)
  3. Yoo MY, Jung YJ, Yang JY. Antimicrobial activity of herb extracts. J. Korean Soc. Food Sci. Nutr. 34: 1130-1135 (2005) https://doi.org/10.3746/jkfn.2005.34.8.1130
  4. Francisco V, Figueirinha A, Costa G, Liberal J, Lopes MC, Carmen GR, Carlos FG, Cruz MT, Batista MT. Chemical characterization and anti-inflammatory activity of luteolin glycosides isolated lemongrass. J. Funct. Foods 10: 436-443 (2014) https://doi.org/10.1016/j.jff.2014.07.003
  5. Bhattacharya AK, Kaul PN, Rajeswara Rao BR. Effect of Prolonged Storage on the Quality of Lemongrass (Cymbopogon flexuosus Nees ex Steud.) Wats.) Essential Oil. J. Essent. Oil Bear. Pl. 1: 104-109 (1998)
  6. Sforcin JM, Amaral JT, Fernandes A Jr, Sousa JP, Bastos JK. Lemongrass effects on IL-1beta and IL-6 production by macrophages. Nat. Prod. Res. 23: 1151-1159 (2009) https://doi.org/10.1080/14786410902800681
  7. Bankole SA, Joda AO, Ashidi JS. The use of powder and essential oil of Cymbopogon citratus against mould deterioration and aflatoxin contamination of "egusi" melon seeds. J. Basic Microb. 45: 20-30 (2005) https://doi.org/10.1002/jobm.200410435
  8. Silva CB, Guterres SS, Weisheimer V, Schapoval ES. Antifungal activity of the lemongrass oil and citral against Candida spp. Braz. J. Infect. Dis. 12: 63-66 (2008)
  9. Shin SW. Anti-salmonella activity of lemongrass oil alone and in combination with antibiotics. Nat. Prod. Sci. 11: 160-164 (2005)
  10. Chae IG, Kim HJ, Yu MH, Kim HI, Lee IS. Antioxidant and antibacterial activity of commercially available herbs in korean markets. J. Korean Soc. Food Sci. Nutr. 39: 1411-1417 (2010) https://doi.org/10.3746/jkfn.2010.39.10.1411
  11. Ahn YJ, Park SJ, Choi DH, Cho HC, Hiremath IG. Growth-inhibitory Responses of Human Intestinal Bacteria to Extracts from Indian and African Plants. J. Appl. Biol. Chem. 41: 104-109 (1998)
  12. Gwon Sy, Moon BK. The Quality characteristics and antioxidant activity of yakgwa prepared with herbs. Korean J. Food Cook. Sci. 23: 899-907 (2007)
  13. Jung HO, Ki YH, Kim BH, Lee JJ, Lee MY. A study on sensory characteristics of ripened kimchi with herbs. Korean J. Culinary Res. 12: 184-194 (2006)
  14. Lee YJ, Lee HJ, Kim YS, Ahn CB, Shim SY, Chun SS. Quality characteristics of sponge cake with omija Powdeer. J Korean Soc. Food Sci. Nutr. 41: 233-238 (2012) https://doi.org/10.3746/jkfn.2012.41.2.233
  15. Lee JH, Son SM. Effect of Cudrania tricuspidata leaf powder addition on the quality of sponge cakes. Food Eng. Prog. 15: 376-381 (2011)
  16. 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 Cook. Sci. 24: 236-242 (2008)
  17. Kim MK, Lee EJ, Kim KH. Effects of Helianthus tuberosus Powder on the quality characteristics and antioxidant activity of rice sponge cakes. J. Korean Soc. Food Cult. 29: 195-204 (2014) https://doi.org/10.7318/KJFC/2014.29.2.195
  18. Lee JH, Kwak EJ, Kim JS, Lee YS. Quality characteristics of sponge Cake added with Mesangi (Capsosiphon fulvescens) Powder. Korean J. Food Cook. Sci. 23: 83-89 (2010)
  19. Lim EJ. Quality characteristics of sponge cake added with laminaria japonia powder. Korean J. Food Nutr. 25: 922-929 (2012) https://doi.org/10.9799/ksfan.2012.25.4.922
  20. Lee SB, Lee JH. Quality of sponge cakes supplemented with cinnamon. J. Korean Soc. Food Sci. Nutr. 42: 650-654 (2013) https://doi.org/10.3746/jkfn.2013.42.4.650
  21. 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
  22. Jung CS. Herb vineger, its preparation Method and Herb vinegar drink using this. Korea Patent 1,020,070,082,042 (2007)
  23. Korea Food Research Institute. Dong-chi-mi beverage using the lemon grass and method of manufacturing the same. Korea Patent 1,020,120,092,275 (2014)
  24. Kim CS, Lee YS. Characteristics of sponge cakes with replacement of sucrose with oligosaccharides and sugar alcohols. Korean J. Food Cook. Sci. 13: 204-212 (1997)
  25. AACC. Approved Method of the AACC. Method 10-15, 10-91. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  26. AACC. Approved Method of the AACC. Method 74-09. American Association of Cereal Chemist, St. Paul, MN, USA (1988)
  27. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  28. Lee SE, Lee JH. Quality and antioxidant properties of sponge cakes incorporated with pine leaf powder. Korean J. Food Sci. Technol. 45: 53-58 (2013) https://doi.org/10.9721/KJFST.2013.45.1.53
  29. Kim SG, Kim Sy, Kang KO. Quality characteristics of yellow layer cake containing Yacon Powder. J. East Asian Soc. Diet. Life 22: 378-385 (2012)
  30. Ash DJ, Colmey JC. The role of pH in cake baking. Bakers Dig. 47: 36-42 (1973)
  31. Choi GY, Bae JH, Han GJ. The quality characteristics of sponge cake containing a functional and natural products (1.mulberry leaf powder). J. East Asian Soc. Diet. Life 17: 703-709 (2007)
  32. Pomeranz Y, Shogrem MD, Finney KF, Bechter DB. Fiber in bread making effects on functional properties. Cereal Chem. 54: 25-41 (1977)
  33. Cho KR. Quality characteristics of sponge cake added with leek (Allium tuberosum Rottler) powder. Korean J. Food Nutr. 23: 478-484 (2010)
  34. Cheel J, Theoduloz C, Rodriguez J, Schmeda-Hirschmann G. Free radical scavengers and antioxidants from Lemongrass (Cymbopogon citratus (DC.) Stapf.). J. Agr. Food Chem. 53:2511-2517 (2005) https://doi.org/10.1021/jf0479766
  35. Harborne JB, Williams CA. Flavonoid patterns in leaves of the gramineae. Biochem. Syst. Ecol. 4: 267-280 (1976) https://doi.org/10.1016/0305-1978(76)90051-X