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KMID : 1134820090380091222
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 9 p.1222 ~ p.1228
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Quality Characteristics of Sponge Cake with Black Garlic Powder Added
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Lee Jeong-Sug
Seong Yu-Bin
Jeong Bo-Young
Yoon Seong-Jun
Lee In-Sook
Jeong Yoon-Hwa
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Abstract
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This study was performed to investigate the quality characteristics of the sponge cakes with black garlic powder added such as cake batters, pH, height, specific volume, moisture contents, texture, color and sensory acceptability. Specific gravity of cake batters was increased as black garlic powder increased. Moisture contents, pH, height and specific volume of cakes were decreased as black garlic powder increased. In color of cake’s crumb, lightness (L) and yellowness (b) was decreased as the black garlic powder increased, while redness (a) increased. Hardness, gumminess and chewiness was increased with the black garlic powder while springiness decreased in texture of the cakes. In sensory evaluation, flavor and taste of the cake was better than others when the 6% black garlic powder was added while overall acceptability was the highest when 4% black garlic powder was added.
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KEYWORD
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sponge cake, black garlic powder, characteristics
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