돼지감자분말 첨가가 쌀 스펀지케이크의 품질 특성과 항산화능에 미치는 효과

Abstract

Abstract This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakescontaining 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pHof sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volumeand symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content insponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05).L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness,cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did notsignificantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensoryscores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compoundsand DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). Theresults of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics andsensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic propertie sof sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.Key Words: Helianthus tuberosus powder, rice flour sponge cake, quality characteristics, antioxidant activity