Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Characteristics of Sponge Cake with Moringa Powder

모링가 분말을 첨가한 스펀지케이크의 품질특성

  • Received : 2018.03.13
  • Accepted : 2018.03.26
  • Published : 2018.03.31
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Abstract

The objective of this study was to evaluate the quality characteristics of moringa powder enrichment in sponge cake. The developed product can be a promising inclusion in the functional foods. Moringa powder was added to sponge cake batter (in the ratios of 0, 3, 6, 9, 12% of the total flour), called MP3, MP6, MP9, and MP12 respectively. The effect of moringa supplementation on physical, chemical and sensory quality of cakes were evaluated and analyzed statistically using SPSS program. The pH of cake was decreased as the concentration of moringa powder added. The specific volume of cake samples decreased with increasing levels of moringa powder in the formulation. Colour measurements showed that lightness and yellowness were decreased with an increased level of moringa powder. But redness result revealed and increasing in redeness with the increasing morigna powder level, compared to the control sample. The results of texture profile analysis showed hardness, springness, cohesiveness of the moringa cake that were higher than control sample. In sensory evaluation, MP3 was selected as the most acceptable sample. In the conclusion, moringa powder was incorporated in the formulation to enrich sponge cakes and was suggested for development of functional foods.

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References

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