This study investigated the effect of addition of pumpkin on the physicochemical properties of rice sponge cakes. Water retention capacity(WRC) was lowest in control preparations to which no pumpkin flour was added. WRC increased as more pumpkin flour was added and rice flour with 25% of added pumpkin flour showed a WRC of 89.0%. Similar to WRC, alkaline water retention capacity(AWRC) also increased as more pumpkin flour was added and ranged h 69.7% to 80.7%. As the amount of pumpkin flour added increased, the pH increased. Similar to the sedimentation value, the Pelshenke value also increased as the amount of the added pumpkin flour increased. The gelatinization temperature did not vary significantly between the samples(p＜0.05). The midline peak height, which is the height of the peak point from the baseline, showed the same tendency with that of the midline peak time, but was not significantly different between samples(p＜0.05). Volume was decreased as the amount of the added pumpkin flour increased. The weight of the rice sponge cakes showed significant difference increasing with the increasing added pumpkin flour(p＜0.05). There was significant difference as the specific loaf volume decreased with the increasing pumpkin flour(p＜0.0 5).

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