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KMID : 1011620070230050696
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.696 ~ p.702
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The Quality Characteristics of Sponge Cake with Added Steamed Garlic Powder
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신정혜:Shin Jung-Hye
최덕주:Choi Duck-Joo/권오천:Kwen O-Chen
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Abstract
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The effect of different steamed garlic powder concentrations on sponge cake quality were investigated by analyzing both physicochemical and sensory properties. The sponge cakes were mixed with either steamed and freeze-dried garlic powders at different ratio [0，2，4, 6，8 and 10 % (w/flow w)]. The density of the prepared dough increased with increasing amounts of steamed garlic powder when the concentrations were over 4%. The heights of the sponge cakes ranged from 3.53+0.12~3.60±0.15 cm in the 4~8% steamed garlic powder samples, and were significantly higher than the control. The specific loaf volume of the cake was 3.86±0.07 mL/g the highest in the 4% steamed garlic powder samples. When the garlic powder concentration was over the 6%，the specific loaf volumes of the sponge cakes decreased with increases in garlic powder contents. The measured L- and b-values of the crust were significantly decreased with increasing garlic powder concentration, while the a-value gradually increased. The Lvalue of the crumb increased with increasing steamed garlic powder concentration, especially at concentrations greater than 4%. The a-values were higher in the steamed garlic powder treatments than in the control, however, no significant differences were found in the concentrations over 4%. The hardness of the control was 812.42土56.69 g/cm^2, whereas it ranged from 1005.36±43.65~ 1522.78±204.95 g/cm^2 in the experimental groups. Hardness increased with increasing garlic powder concentration. When considering moistness, overall acceptability, and other characteristics, the optimal concentration of steamed garlic powder was found to be 4%.
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KEYWORD
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steamed garlic powder, sponge cake, texture, sensory evaluation
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