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KMID : 0380620100420040459
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 4 p.459 ~ p.467
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Quality Characteristics of Sponge Cakes Made with Different Quantities of Broccoli Powder
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Kim Chan-Hee
Cho Kyung-Ryun
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Abstract
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The substitution effects of broccoli powder for flour in the preparation of sponge cake were determined by physicochemical and sensory analysis. The specific gravity and viscosity of the cake batter and cooking loss of the cake increased with an increasing amount of broccoli powder, whereas specific loaf volume and moisture content of the cake decreased. Lightness, redness, and yellowness of crust and crumb decreased with increasing broccoli powder content. A texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness, and fracturability of the cake tended to increase in proportion to the amount of broccoli powder in the formula. In the sensory evaluation, cake prepared with 5% broccoli powder was similar to the control in moistness, softness, chewiness, and springiness. These results suggest that adding 5% broccoli powder is the best substitution ratio for sponge cake.
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KEYWORD
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broccoli powder, sponge cake, texture analyses, sensory evaluation
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