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KMID : 1011620190350030252
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 3 p.252 ~ p.261
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Quality Characteristics and Radical Scavenging Activities of Sponge Cake Containing Bellflower Powder
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Hwang Mee-Hyun
Kim Mee-Ree
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Abstract
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Purpose: This study examined the antioxidant activities and physicochemical properties of sponge cake containing bellflower powder.
Methods: The amounts of bellflower powder addition to sponge cake were 0%, 2.5%, 5.0%, and 7.5%. The moisture content, volume, specific gravity, sugar content, reducing sugar, pH, acidity, color, and texture were measured to assess the quality characteristics of sponge cake. The antioxidant activities were examined by measuring the total phenol content and DPPH radical scavenging activity.
Results: The moisture contents increased with increasing amount of bellflower powder. The volume was lower in the sponge cake containing bellflower. The specific gravity was higher in the sponge cake with bellflower. The sugar content and reducing sugar contents decreased with increasing amount of bellflower powder. The pH of the sponge cake decreased with increasing amount of bellflower powder. As the amount of bellflower powder increased, the lightness (L) and yellowness (b) values of the sponge cake decreased. But the redness (a) increased. The textural properties by TPA showed that the hardness, gumminess, and chewiness increased with increasing amount of bellflower powder added. The antioxidant activities, including the total phenols and DPPH radical scavenging activities, increased with increasing addition of bellflower powder. In the preference test, sponge cake containing 5.0% received the highest score for overall preference.
Conclusion: Based on these results, the antioxidant activities of the sponge cake containing bellflower powder were considered excellent and increased with increasing amount of bellflower powder.
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KEYWORD
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bellflower, sponge cake, quality characteristics, antioxidant activity
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