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KMID : 0665220070200010047
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 1 p.47 ~ p.52
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Effects of the Addition of Polymannuronate on the Textural Characteristics of Sponge Cakes
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Choi Hee- Sook
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Abstract
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The investigation of the textural characteristics of sponge cake with addition of polymannuronate(obtained from the polysaccharide, component of brown seaweed), were studied in order to assess the potential of polymannuronate as a dietary fiber and fat substitute. Hardness, gumminess, and chewiness of sponge cake were tended to progressively decrease in the response to the addition of polymannuronate. Low-butter treatment with constant level of polymannuronate increased hardness, gumminess, and chewiness while brittleness and springiness decreased. Sensory evaluation of sponge cake indicated that addition of polymannuronate(optimally at 3 and 5 w/w%), enhanced springiness, cohesiveness, and overall acceptability. The overall acceptability decreased P5C, P3C and P1C, P5B and control in the order. These results highlight the potential of polymannuronate as promising dietary fiber and fat substitute in sponge cake without compromising the textural characteristics.
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KEYWORD
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polymannuronate, sponge cake, textural characteristics, Low-butter
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