Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Properties of Sponge Cake with Added Spergularia marina griseb powder

세발나물 분말을 첨가한 스펀지케이크의 품질특성

  • Cho, Seung-gyun (Department of Food Service Management, Baekseok Culture University) ;
  • An, Ho-Ki (Department of Food Service Management, Baekseok Culture University) ;
  • Hong, Geum-Ju (Department of Food Service Management, Baekseok Culture University)
  • 조승균 (백석문화대학교 외식산업학부) ;
  • 안호기 (백석문화대학교 외식산업학부) ;
  • 홍금주 (백석문화대학교 외식산업학부)
  • Received : 2015.09.08
  • Accepted : 2016.02.22
  • Published : 2016.02.28
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Abstract

In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.

Keywords

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