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KMID : 1134820200490090953
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 9 p.953 ~ p.960
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Quality Characteristics and Antioxidant Activity of Sponge Cake Added with Tetragonia tetragonoides Powder
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Yoon Jin-A
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Abstract
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This study investigated the quality characteristics and antioxidant properties of sponge cake added with Tetragonia tetragonoides (Tt) leaf powder. Tt or “New Zealand spinach” is a halophyte that grows on the sand of beaches. It contains an abundance of iron, calcium, vitamin A, and vitamin B. Sponge cake was prepared by addition of 0, 0.5, 1, 3, or 5% Tt powder to flour for the basic formulation. When the weight and specific gravity were measured, there were no meaningful differences between samples. For color measurement, lightness (L) and redness (a) of sponge cakes decreased as concentrations of powder increased. Specifically, 5% Tt powder had the darkest color. The yellowness was lowest in the control, and it significantly increased with an increase in the amount of powder. The texture characteristics of Tt sponge cake were measured based on hardness, adhesiveness, springing, cohesiveness, gumminess, chewiness, and resilience. Among them, springing and cohesiveness showed no meaningful differences between samples. For total polyphenol content, DPPH (1,1-diphenyl-2-picrylhydrazy) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)) radical scavenging activities increased with addition of Tt powder. Therefore, sponge cake with Tt powder is expected to be a functional ingredient in baking based on its antioxidant activities.
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KEYWORD
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Tetragonia tetragonoides, quality characteristics, sponge cake, antioxidant activity
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