Quality Characteristics of Sponge Cake with Added Lotus Leaf and Lotus Root Powders

Abstract

This study was conducted to evaluate the effect of lotus leaf and lotus root powder on the quality characteristics of sponge cake. Percentages of 4, 8 and 12% of two kinds of lotus powder were added to the batter based on flour content. Baking and cooling loss rate, volume and specific loaf volume, crumb color, texture, scanning electron microscopy (SEM) and sensory evaluation of the products were analyzed. The baking and cooling loss rate of the control was lower than cakes with added lotus leaf and lotus root powder. The volume of the control was the largest, and as the amount of lotus leaf and lotus root powder increased, volume and specific loaf volume became smaller. The lightness and yellowness values of the control were higher than those of the experimental cakes, and the loaves with 12% added lotus root powder showed the lowest value. Redness of the experimental cakes increased. In the textual property evaluation, hardness of the control and sponge cakes containing 4% lotus leaf, and lotus root powder appeared to have the lowest value. As the amount of lotus leaf and lotus root powder increased, hardness increased. Springiness showed the same tendency, but cohesiveness of the control revealed the lowest value. The structure of the cake crumb by SEM, revealed that the crumb cells and grains of the experimental cakes were opened and coarse, as the amount of lotus leaf and lotus root powders increased. In a sensory evaluation, sponge cakes containing lotus root powder were preferred rather than those with lotus leaf powder. As a result, good sponge cakes were prepared by adding 4% lotus leaf powder or 8% lotus root powder.

Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes

“…Furthermore, distorted outlines on the surface of starch granules appeared due to weak and thin gluten network. Similar results of SEM were reported by Kim et al (2011),…”

“…Kumari et al (2020) reported similar observations for the samples of flatbread made from bio-fortified colored wheat (blue, purple and black) flour. Another study confirmed our observations when lotus root powder (4% to 12%) was used to replace WF in sponge cake (Kim et al 2011). This may be attributed to the browning reactions which occurred during baking.…”

“…However, contradictory values were obtained by Thanushree et al (2017) as the decrease in hardness of breadsticks was observed with the increase in the amount of lotus root powder. Moreover, some authors observed that the texture of baked products (sponge cake and biscuits samples) became harder with the increased concentration of lotus root powder/ flour, respectively (Kim et al, 2011;Saeed et al, 2020).…”

Antioxidant effects of lotus ( Nelumbo nucifera ) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination

“…Lotus (Nelumbo nucifera), a perennial submerged vegetation of southern Asia and northern Australia origin [10] , contains abundant levels of polyphenolic compounds. Lotus roots, a popular vegetable since ancient times, possess antifungal, anti-inflammatory, and anti-anxiety activities.…”