Quality Characteristics Of Sponge Cake Research Articles

Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder

Nowadays, there is a growing demand for healthy foods enriched with various functional bioactive ingredients. Cakes are ready-to-eat baked products consumed worldwide and are suitable for the development of functional food products. In this study, a Box–Behnken design was used to investigate the effect of three independent variables, including oolong tea powder (OT, 0–20%), white tea powder (WT, 0–15%), and quinoa flour (QF, 0–40%), on the quality characteristics of sponge cake during 21 days of storage. Following the evaluation of the model, the optimum levels of ingredients for the preparation of sponge cake were 15% WT, 17.17% OT, and 24.97% QF. Total phenolic content of 52.09 mg gallic acid/100 g, antioxidant activity of 0.068 mg/mL, overall acceptability of 4.89, lightness of 47.94, and peroxide value of 0.68 mEq/kg were obtained under optimized conditions. The growth of molds and yeasts was prevented during storage time. The hardness, gumminess, and chewiness of the optimized sponge cake improved with increasing WT, OT, and QF levels in comparison to the control. Scanning electron micrographs showed a more porous structure in optimized cake samples. In conclusion, the utilization of OT, WT, and QF as phenolic compounds in sponge cake led to an increase in its nutritional value and improved shelf life.

파뿌리 분말을 첨가한 스펀지케이크의 품질 특성

파뿌리 분말을 첨가한 스펀지케이크의 품질 특성

The effect of using green tea on the quality characteristics of sponge cake.

The research aimed to determine green tea powder's total protein, phenolic content, and vitamin C. The results were protein1.12%, phenolic content 143 mg / 100g and vitamin C 68 mg / 100g respectively. Beside. The functional properties were also determined. According to the results, green tea powder had a high water holding capacity of 254% and an oil holding capacity of 214% compared with wheat flour. The research also determined the effect of replacing wheat flour with green tea powder at 5%, 7.5% and 10%. The results showed that sponge cake made from green tea at level 5% was higher in short compared with the other sample and control. The hardness of sponge cakes decreased from 700 g, 550 g – 400 g, 350g, to 340 g with an increased additional level of green tea powder. The sponge cake was stored at 25-30Cº for 8 days. The results showed that the peroxide value increased during storage; a high peroxide value was observed in the control sponge cake from 0.4 to 7 liquid Kg. In contrast, low peroxide values ranged from 0.2 to 1 liquid.Kg in sponge cake containing green tea 10%.The results demonstrated that green tea could be a good source of antioxidants in food industries. Keywords: phenolic, vitamin C. water holding capacity, sensory evaluation, hardness

Improvement of the quality characteristics of semi-finished sponge cakes by using apple pomace powder

This study aims to assess the effect of powdered apple pomace on the technological characteristics of batter, and on the physicochemical and sensory quality characteristics of sponge cake. Apple pomace powder (10%, 25%, and 50 %) was introduced into the sponge cake formulation, where it replaced an equivalent amount of wheat flour. Assessment of the viscous properties of the composite flour has shown that the peak viscosity ranged from 330.00 to 731.00 Brabender units (BU) and its value decreased with an increase in the mass fraction of apple pomace powder. The gelatinisation temperature for the mixtures ranged 60.50–61.7°C and slightly decreased after adding by-products of apple processing. It has been found that the specific gravity of sponge cake batter increases when pomace powder is used (from 0.72±0.02c to 0.78±0.03d), which is due to the increase in the dietary fibre. The findings have shown that the volume of the cake samples containing apple pomace was smaller than that of the control sample (245.00±6.22 cm3), and the cake with 50% of apple pomace powder had the smallest volume (215.00±7.32cm3). The highest porosity was observed in the control cake sample (66.34±1.72%), while in the cake with 25 % of apple pomace powder, this parameter was 65.15±1.07%. The water absorption capacity of the control (312.60±3.15%) is the lowest compared with that of the cakes with apple pomace powder. Adding apple pomace resulted in a more intense brownish colour of the cakes and in the pleasant fresh apple taste. The semi-finished sponge cakes with 25% and 50% of apple pomace were characterised by an attractive brown colour, small-sized, properly distributed pores in the crumb, and high sensory characteristics. It can be concluded that powdered apple pomace can be successfully used as a functional and nutritionally valuable substitute for wheat flour, without a significant deterioration in the technological quality of products.

Quality characteristics of sponge cakes made of rice flour under different preservation conditions

In this study, indica rice flour was used as raw material to substitute 100% (w/w) of low-gluten flour to make sponge cake (IRSC). The effect of different packaging atmospheres and temperatures on the characteristics of IRSC quality was investigated in a series of storage tests for six weeks. Quality prediction models were built based on Pearson correlation analysis and stepwise regression analysis on quality indicators of IRSC. Results showed that in the process of preservation, the moisture content, water activity (Aw), springiness and resilience evidently decreased, but the hardness and adhesiveness significantly increased. The aging and degradation rate of IRSCs stored at 37 °C was notably faster than when stored at 25 °C, where it had a higher Aw, a lower hardness, a better springiness and resilience of more than 14 days. Nitrogen-filled packaging and a 25 °C storage had a synergizing effect on maintaining good quality and extending the shelf-life of IRSCs for nearly 10 days.

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

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

Influence of raw/roasted terebinth (Pistacia Terebinthus L.) on the selected quality characteristics of sponge cakes

In this study, it was aimed to produce a new functional cake with high nutritional value by addition of terebinth (Pistacia Terebinthus L.) into cake formulation. Wheat flour and raw/roasted terebinth mixtures (100:00, 90:10, 70:30, 50:50) were prepared and used in production of sponge cakes. It was determined that, with terebinth addition, ash, fat, total dietary fiber, total phenolic content and antioxidant activity of cakes increased, while their moisture and protein values decreased. Increasing terebinth addition ratio in cake samples caused a significant reduction in the cake volume, volume index and symmetry index values and an increase in baking loss. Terebinth addition caused a decrease in the L* and b* values of the cakes and their textural characteristic values. As a result of the sensory analyses, in terms of overall acceptability, cake containing 50% roasted terebinth paste received the most likes, while the control sample received the least.

국내산 감자의 품종에 따른 스펀지케이크의 품질 특성

본 연구에서는 대서, 고운, 새봉, 진선 4가지 종류의 감자로 스펀지케이크를 제조한 후 품종에 따른 스펀지케이크의 이화학적, 관능적 품질 특성을 비교하였다. 모든 감자 스펀지 케이크의 유기산 함량이 밀 스펀지케이크보다 약 50배가량 많았으며, 그중 새봉이 가장 높은 함량을 나타냈다. 비용적은 감자 품종과 관계없이 밀보다 감소하였으며, 기공 크기는 모든 품종에서 감자 스펀지케이크가 밀 스펀지케이크보다 작았다. 특히 진선에서 가장 큰 비용적과 가장 작은 기포 크기를 나타냈다. 감자 스펀지케이크의 색도는 껍질과 내부의 L값 모두 밀 스펀지케이크보다 낮았다. 그중 대서와 새봉이 밀과 가장 유사한 색도를 나타냈다. 감자 스펀지케이크의 경도는 3일간 크게 증가하지 않았으며, 특히 대서의 경도가 가장 낮았다. 또한 3일 후의 감자 스펀지케이크의 경도 값은 밀 스펀지케이크보다 낮아 밀 스펀지케이크에 비해 우수한 저장성을 나타냈다. 감각평가에서 감자 스펀지케이크 중 대서와 진선이 색과 조직감에서 가장 높은 점수를 나타냈다. 감자 스펀지케이크는 밀 스펀지케이크에 비해 다소 낮은 결과를 나타냈으나, 이는 감자 분말 고유의 색과 향 등의 특성과 밀가루가 첨가되지 않은 스펀지케이크에 대한 거부감 등으로 생각된다. 따라서 본 연구는 감자 분말을 사용한 스펀지케이크가 유기산 함량, 기공 형성, 저장성 등의 측면에서 우수하며, 그중에서도 특히 대서와 진선이 밀가루를 대체하여 스펀지케이크를 제조하는 데에 적합하다고 판단하였다.

Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder

Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder

Quality Characteristics of Sponge Cake Added with Aronia melanocarpa Powder

Quality Characteristics of Sponge Cake Added with Aronia melanocarpa Powder

Quality Characteristics of Sponge Cake added with Schizandra chinensis

Quality Characteristics of Sponge Cake added with Schizandra chinensis

Quality Characteristics of Sponge Cake added with Schizandra chinensis

Quality Characteristics of Sponge Cake added with Schizandra chinensis

Quality Characteristics of Sponge Cake added with Pine leaf powder

This study investigated the quality characteristics of sponge cake added with pine leaf powder. The pine leaf powder sponge cake was prepared with different ration of pine leaf powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increased significantly with increasing the levels of pine leaf powder. In terms of color, lightness and yellowness increased with increasing levels of pine leaf powder. The sponge cake added with ratio of 40% pine leaf powder appeared to be the highest. In terms of textual property evaluation, sponge cake were increased by the level of pine leaf powder. The substances level of springiness, and cohesiveness decreased by increasing of the level of pine leaf powder. In sensory evaluation, 10% pine leaf e sponge cake was better on taste, overall acceptability, and flavor. The results showed that sponge cake quality with 10% pine leaf powder was considered the best.

Quality Characteristics of Sponge Cake added with Pine leaf powder

Quality Characteristics of Sponge Cake added with Pine leaf powder

Quality Characteristics of Sponge Cake added with Citrus peel Powder

This study was conducted to evaluate the effect of Citrus peel powder on the quality characteristics of sponge cake. Citrus peel powder sponge cake was prepared with different ration of Citrus peel powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increases as the ratio of Citrus peel powder. The sponge cakes a, b level increased with the increasing level of Citrus peel powder 40% appeared to be the highest. In terms of textural characteristics, the samples containing 10, 20, and 40% Citrus peel powder had significantly higher hardness than the control samples. The substances level of springiness, and cohesiveness decreased as the Citrus peel powder additive increased. In sensory evaluation, overall acceptability and taste of the cake was better than others when 10% Citrus peel powder was added. The results indicated that substituting 10% Citrus peel powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.

Quality Characteristics of Sponge Cake added with Citrus peel Powder

Quality Characteristics of Sponge Cake added with Citrus peel Powder

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.

Quality Characteristics of Sponge Cakes with Radish Leaf Powder

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.

Quality Characteristics of Sponge Cake added with Rice Bran Powder

Quality Characteristics of Sponge Cake added with Rice Bran Powder

Quality Characteristics of Sponge Cake added with Rice Bran Powder

Quality Characteristics of Sponge Cake added with Rice Bran Powder