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KMID : 0380620130450010053
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 1 p.53 ~ p.58
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Quality and Antioxidant Properties of Sponge Cakes Incorporated with Pine Leaf Powder
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Lee Seo-Eun
Lee Jun-Ho
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Abstract
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The effect of baking on the physicochemical and sensory properties was investigated using a model system of
sponge cakes incorporated with pine leaf powder (PLP) as a value-added food ingredient. PLP was incorporated into cake
batter at 5 levels (0, 2, 4, 6, and 8%, w/w) by adding an equivalent amount based on the weight of wheat flour. After
appropriate mixing, sponge cakes were baked at 170oC for 30 min in an oven. The baked cakes were cooled to room
temperature for 1 h prior to all measurements. The pH, moisture content, specific volume, height, volume index, and
symmetry index decreased significantly with the increase in PLP content (p<0.05). On the contrary, specific gravity of the
batter and baking loss increased (p<0.05). The lightness of the cakes decreased, whereas redness increased significantly
with the higher amount of PLP in the formulation (p<0.05). Hardness also increased significantly (p<0.05). Both total
polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly by the
addition of PLP (p<0.05). The consumer acceptance test indicated that the addition of PLP up to 4% did not cause a
significant unfavorable effect on the consumer acceptances in all attributes. The sponge cakes with 2-4% PLP would be
recommended with respect to the overall acceptance score while taking advantage of the functional properties of PLP
without sacrificing the consumer acceptability.
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KEYWORD
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sponge cake, pine leaf powder, quality, antioxidant properties, consumer acceptance
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