Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Properties of Sponge Cake containing Dangyuja (Citrus grandis Osbeck) Powder

당유자 껍질 분말을 첨가한 스폰지 케이크의 품질 특성

  • 오현빈 (고려대학교 식품영양학과) ;
  • 정기영 (고려대학교 식품영양학과) ;
  • 신소연 (고려대학교 식품영양학과) ;
  • 김영순 (고려대학교 식품영양학과)
  • Received : 2017.09.29
  • Accepted : 2017.12.06
  • Published : 2017.12.30
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Abstract

Dangyuja (Citrus gradis), a native citrus fruit of Jeju Island, has sour and bitter tastes. Dangyuja is rich in dietary fiber and enhance antioxidant activity. In this study, sponge cake was prepared by adding Dangyuja peel powder, and its quality characteristics were investigated. The freeze-dried Dangyuja peel powder was added to sponge cakes at a content of 0% (control), 2% (DP2), 4% (DP4), 6% (DP6) and 8% (DP8) of wheat flour weight. The specific gravity and baking loss of dough tended to increase with the amount of Dangyuja peel powder added, but the pH value as well as volume index of the cake were decreased. The symmetry index of cake tended to increase. Color values of sponge cake crust showed no significant difference, but L value and a value of crumb were decreased. The hardness and chewiness were increased with adding Dangyuja peel powder. Springiness was the highest at DP2 (91.79%). Cohesiveness did not showed significant difference among all samples. In a consumer preference test, cake groups with Dangyuja peel powder was higher than DP0 in color, texture, and overall acceptability. From these results, it was concluded that Dangyuja affects characteristics of sponge cakes. When making Dangyuja peel sponge cakes, it is suitable for adding 4% Dangyuja peel powder.

Keywords

References

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