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KMID : 1134820090380070914
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 7 p.914 ~ p.919
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Quality Characteristics of Sponge Cake with Pakchoi (Brassica compestris L. ssp chinensis Jusl.) Powder
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Chung Ye-Sun
Kim Dae-Jin
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Abstract
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The effect of Pakchoi addition on the quality characteristics of sponge cake was investigated. Pakchoi sponge cake was prepared with different ratios of Pakchoi powder (0, 3, 6, and 9%). The specific gravities of the batter with Pakchoi powder were higher than control. pH of the batter ranged from 7.43 to 7.74, and the values were lower than control. The specific volumes of sponge cake were gradually decreased by the increasing additions of Pakchoi powder. Crumb color values of lightness (L) and redness (a) decreased by the addition of Pakchoi powder, while yellowness (b) value was increased. In texture analysis, hardness, gumminess and brittleness of sponge cake were increased by the level of Pakchoi powder, but there was no significant differences with control and 3% Pakchoi sponge cake. In the sensory evaluation, 3% Pakchoi sponge cake was better on taste, texture and overall acceptability, while 6%, Pakchoi sponge cake was better on color and flavor. Consequently sponge cake quality with 3% Pakchoi powder was considered the best.
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KEYWORD
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sponge cake, Pakchoi, texture analysis, sensory evaluation, color value
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