This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with different contents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake led to a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavenging activity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significant decreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes (p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittleness did not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be applied to sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increased antioxidant properties.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료
    2. 스펀지케이크의 제조
    3. 반죽의 비중, 굽기손실률 및 비용적
    4. 수분 함량, 회분 함량, 당도 및 pH
    5. 부피지수, 대칭성지수 및 균일성 지수
    6. 색도 및 외관촬영
    7. 기계적 품질 특성
    8. 항산화 활성
    9. 통계처리
III. 결과 및 고찰
    1. 반죽의 비중, 굽기손실률 및 비용적
    2. 수분 함량, 회분 함량, 당도 및 pH
    3. 부피지수, 대칭성지수 및 균일성지수
    4. 색도 및 외관촬영
    5. 기계적 품질 특성
    6. 항산화 활성
IV. 요약 및 결론
References

• 김은경(한국식생활교육연구원) | Eunkyung Kim (Korea Dietary Education Research Institute)
• 강남이(2을지대학교 식품영양학과) | Name Kang (Department of Food and Nutrition, Eulji University)
• 박예인(용인대학교 식품영양학과) | Yein Park (Department of Food Science and Nutrition, Yongin University)
• 김혜영(용인대학교 식품영양학과) | Haeyoung Kim (Department of Food Science and Nutrition, Yongin University) Corresponding author