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KMID : 1011620160320060696
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 6 p.696 ~ p.703
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Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake
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Song Ka-Young
O Hyun-Bin
Zhang Yang Yang
Joung Ki-Youeng
Kim Young-Soon
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Abstract
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Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder.
Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation.
Results: The specific capacity increased in parallel to the addition of beetroot powder’s elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake’s staling.
Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.
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KEYWORD
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beetroot powder, quality characteristics, retarding retrogradation, sponge cake
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