The purpose of this study was to investigate the possibility of using air potato (Dioscorea bulbifera) powder to make sponge cakes. The sponge cake batter was made by adding 0, 10, 20, 30, and 40% of air potato powder, and the resultant anti-oxidative properties and quality characteristics were analyzed. The study showed that the height, batter yield, and loss rate of sponge cakes decreased as increasing amounts of air potato powder were added, but the weight, viscosity, moisture content, and specific gravity increased. An evaluation of the color showed that the L and b values were highest in the control group but the a value was highest in the 40% group. There was no significant difference between samples in terms of cohesiveness, although the study showed a significant increase in the hardness, chewiness, and gumminess as the quantity of air potato powder in the sponge cakes increased. The total polyphenol content and DPPH radical scavenging activity increased noticeably as more air potato powder was added to the sponge cakes. The results thus showed that the study groups with the addition of air potato powder showed higher antioxidant activity than the control group.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험 재료
    2. 스펀지 케이크 제조방법
    3. 반죽의 비중, 수율 및 굽기 손실률 측정
    4. 반죽의 점도 측정
    5. 스펀지케이크의 높이 및 무게 측정
    6. 수분함량 측정
    7. pH 측정
    8. 색도 및 표면 측정
    9. 조직감 측정
    10. 추출물 제조
    11. 총 폴리페놀 함량 측정
    12. DPPH free radical 소거활성 측정
    13. 통계처리
III. 결과 및 고찰
    1. 열매마 분말 첨가 스펀지케이크 반죽의 비중, 수율, 굽기 손실률 및 점도
    2. 열매마 분말 첨가 스펀지케이크의 높이 및 무게
    3. 열매마 분말 첨가 스펀지케이크의 수분함량 및 pH
    4. 열매마 분말 첨가 스펀지케이크의 색도 및 내부 구조
    5. 열매마 분말 첨가 스펀지케이크의 조직감
    6. 열매마 분말 첨가 스펀지케이크의 총 폴리페놀 함량 및DPPH free radical 소거활성
IV. 요약 및 결론
Conflict of Interest
References

• 김명현(숙명여자대학교 식품영양학과) | Myunghyun Kim (Department of Food and Nutrition, Sookmyung Women’s University) Corresponding author