This study investigated the physicochemical and antioxidant properties of sponge cakes made using different amounts (2 and 4%) of barley sprout powder (BSP) and green tea powder (GTP), respectively. The results showed that the baking loss rate of GS2 (2% green tea) and GS4 (4% green tea) was 12.39% and 11.96%, respectively in the green tea addition group, which was higher than that of the barley sprout group, but significantly lower than that of the control group at 13.34% (p<0.05). The specific volumes of the sponge cake containing barley sprout and green tea 2% and 4% were between 2.84- 2.95 mL/g, which was significantly higher compared to the control group at 2.69 mL/g (p<0.05). The sugar content was significantly higher in the control group and the barley sprout addition group at 2.30oBrix (p<0.05). As for the volume index, the control group with the lowest value at 13.43 showed a significant difference compared to the addition groups. The volume index significantly decreased as the addition amount increased, measuring 14.07 in BS4 (4% BSP) compared to 14.87 of BS2 (2% BSP) in the barley sprout group (p<0.05). In cross-sectional photography, the color became darker than that of the control group as the quantum of additives increased. In terms of the DPPH and ABTS radical scavenging activity, the total phenol content, and total flavonoid content, the groups with the addition of barley sprout and green tea showed higher antioxidant activity than the control group (p<0.05).

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 단면 촬영
    7. 조직감
    8. 항산화 활성
    9. 통계처리
III. 결과 및 고찰
    1. 케이크 반죽의 비중, 케이크의 굽기손실률 및 비용적
    2. 케이크의 수분과 회분 함량, 당도 및 pH
    3. 케이크의 부피지수, 대칭성지수, 균일성지수
    4. 케이크의 색도 및 단면 촬영
    5. 케이크의 조직감
    6. 항산화 활성
IV. 요약 및 결론
References

• 김은경(용인대학교 대학원 식품영양학과) | Eunkyung Kim (Department of Food Science and Nutrition, Graduate School, Yongin University) Corresponding author