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KMID : 1024420110150030269
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Food Engineering Progress
2011 Volume.15 No. 3 p.269 ~ p.275
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Quality of Sponge Cakes Incorporated with Yacon Powder
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Lee Jun-Ho
Son Seok-Min
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Abstract
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The baking performance of yacon powder as a value-added food ingredient was investigated in a model system of sponge cakes. Yacon powder was incorporated into cake batter at 4 levels (0, 10, 20, and 30%, w/w) by replacing equivalent amount of wheat flour. The specific gravity of batter increased significantly while pH decreased significantly with the increase in yacon powder content (p < 0.05). The specific volume and moisture content of sponge cakes decreased while baking loss increased (p < 0.05). Volume of the cakes decreased with higher amount of yacon powder in the formulation as indicated by the decrease in the volume index. The symmetry index was not affected by the amount of yacon powder in the formulation (p > 0.05). Sponge cakes became darker and firmer with increase in yacon powder content (p < 0.05). Finally, the consumer acceptance test indicated that incorporation of yacon powder up to 20% in the formulation of sponge cakes did not significantly influence the consumers' overall acceptability.
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KEYWORD
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sponge cake, yacon powder, physicochemical, total polyphenol, consumer preference
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