Quality Properties of Sponge Cake containing Dangyuja (Citrus grandis Osbeck) Powder

Hyeonbin, O; Youeng, Joung Ki; Shin, So Yeon; Soon, Kim Young

doi:10.20878/cshr.2017.23.8.008

culinarysciencehospitalityresearch

2017

DOI: 10.20878/cshr.2017.23.8.008

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Quality Properties of Sponge Cake containing Dangyuja (Citrus grandis Osbeck) Powder

O Hyeonbin¹,

Joung Ki Youeng²,

So Yeon Shin³

et al.

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Cited by 4 publications

References 7 publications

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Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder

Jung¹

2020

Korean J. Food Preserv.

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The quality characteristics and retrogradation analysis of sponge cakes added with different ratios (i.e., 0, 6, 12, 18 and 24 wt%) of freeze dried Peucedanum japonicum powder (FDPP). The specific gravity of the batter and the baking-loss rate of the sponge cake were found to increased significantly upon increasing to amount of FDPP. The lightness (L) and yellowness (b) values also increased. In addition, the specific volume and volume index were the highest in 12% FDPP group. Furthermore, in the presence of FDPP, the symmetry index was good in the range of-0.01-0.15, and the uniformity index was low, while the hardness and chewiness increased upon the addition of FDPP. During storage, the inhibition effect of retrogradation in the sponge cake was ranged from of 6 to 18%, and the acceptance test indicated that the addition of FDPP in quantities up to 12% did not cause a negative effect on the sensory attributes. The obtained results therefore suggested that sponge cakes prepared using 12% FDPP exhibit superior quality characteristics, retrogradation results, and sensory properties.

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Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder

Jung¹

2020

Korean J. Food Preserv.

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Quantiative Descriptive Analysis of Jeung-Pyun Added with Citrus junos Powder

Park¹,

Yoon²

2020

easdl

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Antioxidant Activities and Quality Characteristics of Sponge Cake Added with Premature Mandarin Peel Powder

Kim

Han

2021

JKFN

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The purpose of this study was to investigate the possibility of using premature mandarin peel powder, a by-product of citrus fruits, for making sponge cakes with the addition of 0%, 3%, 6%, 9%, and 12% of premature mandarin peel powder and analyzing the resultant antioxidative properties and quality characteristics. The study showed that the height, batter yield, and loss rate of sponge cakes decreased as higher amounts of premature mandarin peel powder were added but the weight and specific gravity increased. The moisture content of the sponge cake prepared with 12% premature mandarin peel powder showed the highest values, but the pH was the highest in the control group at 8.12. In terms of color, the L and a values were the highest in the control group, but the b value was highest in the 12% group. There was no significant difference between samples in terms of springiness and cohesiveness, although the study showed a significant increase in the hardness, chewiness, and gumminess as the proportion of premature mandarin peel powder in the sponge cake increased. The total polyphenol content, total flavonoid content, DPPH radical scavenging activity, and ABTS radical scavenging activity all increased significantly as more premature mandarin peel powder was added to the sponge cake. The sensory evaluation results showed that the 6% group had the highest preference in overall acceptability including the color, flavor, taste, and texture. The results of this study proved that the groups with premature mandarin peel powder had better antioxidant activity and sensory properties than the control group and it is therefore judged to have a high potential for use as a food material.

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Quality Properties of Sponge Cake containing Dangyuja (Citrus grandis Osbeck) Powder

Cited by 4 publications

References 7 publications

Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder

Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder

Quantiative Descriptive Analysis of Jeung-Pyun Added with Citrus junos Powder

Antioxidant Activities and Quality Characteristics of Sponge Cake Added with Premature Mandarin Peel Powder

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