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KMID : 0665420160310010081
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Korean Journal of Food Culture
2016 Volume.31 No. 1 p.81 ~ p.87
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Quality Properties of Sponge Cake with Added Spergularia marina griseb powder
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Cho Seung-Gyun
An Ho-Ki
Hong Geum-Ju
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Abstract
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In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The
specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.
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KEYWORD
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Sponge Cake, Spergularia marina griseb, texture, sensory evaluation
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