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KMID : 0665420220370010090
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Korean Journal of Food Culture
2022 Volume.37 No. 1 p.90 ~ p.98
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Physicochemical and Antioxidant Properties of Sponge Cake made using Barley Sprout and Green Tea
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Kim Eun-Kyung
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Abstract
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This study investigated the physicochemical and antioxidant properties of sponge cakes made using different amounts (2and 4%) of barley sprout powder (BSP) and green tea powder (GTP), respectively. The results showed that the baking lossrate of GS2 (2% green tea) and GS4 (4% green tea) was 12.39% and 11.96%, respectively in the green tea addition group,which was higher than that of the barley sprout group, but significantly lower than that of the control group at 13.34%(p<0.05). The specific volumes of the sponge cake containing barley sprout and green tea 2% and 4% were between 2.84-2.95 mL/g, which was significantly higher compared to the control group at 2.69 mL/g (p<0.05). The sugar content wassignificantly higher in the control group and the barley sprout addition group at 2.30oBrix (p<0.05). As for the volumeindex, the control group with the lowest value at 13.43 showed a significant difference compared to the addition groups. Thevolume index significantly decreased as the addition amount increased, measuring 14.07 in BS4 (4% BSP) compared to14.87 of BS2 (2% BSP) in the barley sprout group (p<0.05). In cross-sectional photography, the color became darker thanthat of the control group as the quantum of additives increased. In terms of the DPPH and ABTS radical scavenging activity,the total phenol content, and total flavonoid content, the groups with the addition of barley sprout and green tea showedhigher antioxidant activity than the control group (p<0.05).
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KEYWORD
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Sponge cake, barley sprout, green tea, quality characteristics, antioxidant
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