Physical and Sensory Characteristics of Sponge Cake Added with Pueraria lovata Extract

Abstract

This study analyzed the physical and sensory properties of sponge cakes prepared using arrowroot (Pueraria lovata) extract. Arrow extract was added to the dough in the proportion 3, 6, and 9% by weight of the flour. Physical change in the dough, the pH and specific gravity were measured, as well as the weight, specific gravity, pH, and loss rate of the sponge cake. Color and texture of sponge cakes with arrowroot extract were similarly measured. The preference test in sensory evaluation was conducted among college students. Evaluating the physical properties of the arrowroot extract itself revealed that the dough supplemented with arrowroot extract had increased specific gravity and decreased pH. The weight, specific gravity, and loss rate of the sponge cake were determined to increase with the amount of extract added, but with no significant change in the pH. Evaluation of chromaticity revealed decreasing L value and increasing a and b values, resulting in an overall dark brown color. Our results confirmed that there was no significant difference in the physical properties measured. Sensory evaluation revealed that preference was increased for overall preference and color, but was decreased in indicators related to physical properties.

Test conditions of texture profile analysis for frozen dough

“…The effects of the crosshead speed can significantly affect TPA parameters of samples (Madieta et al, 2011). In recent research (Kim et al, 2021), sponge cake texture was tested at a pre-test speed of 2.0 mm/s and (Wang et al, 2021) noodle texture was tested at 1.0 mm/s TPA. The effect of pre-test speed on frozen dough in TPA measurement is given in Table 1.…”