|
KMID : 0665420190340060793
|
|
Korean Journal of Food Culture
2019 Volume.34 No. 6 p.793 ~ p.800
|
|
|
Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis
|
|
Kim Eun-Kyung
Kang Nam-E
Park Ye-In
Kim Hae-Young
|
|
|
Abstract
|
|
|
|
This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with differentcontents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake ledto a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavengingactivity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significantdecreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes(p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittlenessdid not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be appliedto sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increasedantioxidant properties.
|
|
|
KEYWORD
|
|
|
Lemon balm (Melissa officinalis), sponge cake, quality characteristics, antioxidant
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|