|
KMID : 1160620150200030204
|
|
Preventive Nutrition and Food Science
2015 Volume.20 No. 3 p.204 ~ p.209
|
|
|
Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder
|
|
Lee Jun-Ho
|
|
|
Abstract
|
|
|
|
To develop new type of sponge cake, the effects of partial (0∼40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05∼8.23 and 28.49∼36.59, respectively, and significantly decreased upon addition of RCP (P＜0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P＜0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P＜0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30∼40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.
|
|
|
KEYWORD
|
|
|
Rubus coreanus powder, sponge cake, physicochemical properties, consumer acceptance
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|