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KMID : 0665420130280060651
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Korean Journal of Food Culture
2013 Volume.28 No. 6 p.651 ~ p.656
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Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder
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Song Young-Kwang
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Abstract
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In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different
levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake
increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and
b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the
highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved healthoriented aspects by addition of 5% lotus leaf powder.
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KEYWORD
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Quality characteristics of sponge cakes, lotus leaf powder, sensory properties
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