본 연구에서는 사군자탕 구성 재료의 기능성을 연구하고자 사군자탕가루를 스폰지 케이크에 첨가하여 제조하였다. 케이크에 대한 한약재의 첨가량은 6%로 5개(S1(사군자탕가루), S2(인삼가루), S3(백복령가루), S4(백출가루), S5(감초가루))의 첨가군으로 구성하였다. 한약 재료의 첨가에 따라 완제품의 부피감소가 SC> S1>S3>S2>S4>S5 순으로 낮게 나타났다. 제품의 저장 중 미생물학적 품질 평가에서 생균수는 SC에서 가장 높게 나타났으며 SC는 저장 7일째에 9x107 CFU/g로 가장 높다가 저장 10일째에는 2.5x106 CFU/g 으로 감소하였다. 한약재가 들어간 다른 시료에서는 낮게 나타나 특히 S5의 경우 같은 7일째에 1.2x102 CFU/g 으로 적게 나타났다. 제품의 조직특성은 견고성, 점착성, 씹힘성이 SC에 비해 다 높은 값을 가졌다. 항산화성을 측정한 결과 과산화기질 생성억제효과의 크기는 스폰지 케이크에서 S5>S4>S3>S2>S1>SC의 순으로 나타나 한약 재료의 첨가군의 항산화효과가 나타났다. 관능검사에서는 전체적인 기호도는 SC에 비해 S3가 가장 유의적으로 높은 점수를 나타냈고, S3>SC,S2>S1>S5>S4순으로 전체적인 기호도를 나타내었다.

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but △E increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

바이칼호에 서식하는 2종의 스폰지 체내 및 주변 물로부터 92개의 저온성 균주를 분리하고 각 균주들의 기질 분해능을 조사하였다. 그 결과 섬유소와 지방에 대한 분해 활성도를 갖는 균주는 38.0, 34.8%로 비교적 적었으나 전분과 단백질 분해 활성도를 갖는 균주는 78.3, 57.6%로 높은 비율로 나타났다. 분리한 세균을 염기서열의 유사도에 따라 분류하기 위하여 Genomic Fingerprinting을 실시한 후 31개 균주를 선별하여 동정한 결과, Baikalospongia sp.에서 분리한 13균주는 모두 Pseudomonas속으로 확인된 반면, Lubomirskia sp.에서 분리한 14균주는 Pseudomonas ssp., Buttiauxella agrestis, Pseudomonas fluorescens, Yersinia ruckeri, Bacillus ssp., Paenibacillus ssp., Bacillus thuringiensis, Bacillus simplex, Brevibacterium ssp., Acinetobacter lwoffii로 다양하게 동정되었다. 그러나 총 31개 균주 중 18개가 Pseudomonas속으로 동정된 것은 타감작용에 의한 다른 세균 성장의 방해 때문으로 평가되며, 이러한 일반적인 배양 방법의 한계점을 극복하기 위해서는 스폰지의 서식처와 세균의 검출 방법에 대하여 보다 다양한 심층적인 연구가 이루어져야 할 것으로 생각된다.

본 연구에서는 다수확 품종인 벼 품종들의 이화학적인 특성을 조사하여 가공적성이 우수한 품종을 선정하고, TG를 첨가하여 쌀 스폰지케이크를 제조함으로써 로프 볼륨과 조직감 등 품질향상을 위해 실험을 수행하였다. 아밀로오스 함량은 품종간 18.5~20.2% 범위로 유의적인 차이가 없었다. 물결합력은 품종 중 보람찬이 높아 제빵 제조에 적절하였으며 물결합력과전분손상도는 서로 정의 상관을 나타냈다. 품종들의 호화특성은 트랜스글루타미나제를 첨가하지 않은 쌀가루보다 첨가된쌀가루에서 향상되었다. 쌀 스폰지 케이크의 부피와 견고도는부의 상관관계를 가졌고, 0.2% TG 첨가 시 밀가루와 유사한부피를 나타냈다. 스폰지케이크의 경도는 무첨가 보다 TG 첨가 시 변화가 적어 노화가 억제되었고, 0.2% 첨가 시 물성개선에 적절하였다. 관능검사 결과 보람찬 품종이 외형, 조직, 맛과 전체적인 평가에서 우수하였다.

The aim of this study was to investigate the quality characteristics of sponge cakes with added rice flour produced by a modified genoise method to prevent volume reduction. A control group and experimental group Ⅰ were prepared by the genoise method and experimental groups Ⅱ, Ⅲ, and Ⅳ were produced by a modified genoise method in which they were mixed with wheat flour and water to a make paste to form gluten for 3, 6, and 9 minutes, respectively. One third of the wheat flour in all experimental groups was replaced by rice flour. The control and experimental groups were compared in terms of quality characteristics, including batter specific gravity, volume, color, textural characteristics, and sensory qualities, to determine the optimal pasting time for wheat flour in the formulation. The specific gravity of the experimental groups was higher than that of the control and decreased with increasing wheat flour pasting time. The volume of experimental group Ⅰ was lower than that of the control group, and the volume values of experimental groups Ⅲ and Ⅳ, made by the modified genoise method, were higher than that of the control group. dL* and db* values for the crust and inside of the cake were lower in the experimental groups than in the control. The dL* value, indicating brightness, increased as pasting time increased. The hardness values of experimental groups Ⅰ and Ⅳ were higher than that of the control whereas experimental groups Ⅱ and Ⅲ had lower hardness values. Chewiness was higher in the control group, as well as experimental groups Ⅰ and Ⅳ than in the experimental groups Ⅱ and Ⅲ. The gumminess of experimental group Ⅳ was highest. Cohesiveness decreased by adding rice flour to the sponge cake. Sensory attributes of cell uniformity, tenderness, moistness, taste, and overall acceptability had the highest scores in experimental group Ⅲ. Based on these results, we conclude that the quality of sponge cake containing one third of the wheat flour replaced by rice flour is best with 6 minutes pasting of the wheat flour to form gluten.

This study was performed to investigate the quality characteristics of sponge cake made with leek(Allium tuberosum Rottler) powder. In order to evaluate the physical and sensory properties of different cake, the leek powder was added to wheat flour at various ratios(3, 5, 7, 9%, w/w). The specificgravity of bread dough tends to increase with the addition of leek powder. The moisture levels of the sponge cakes made with leek powder were higher than that of the control. Crumb color values, lightness(L) and redness(a) decreased by leek powder addition, while yellowness(b) was significantly increased (p<0.05). In texture analyses, hardness, cohesiveness, springiness andgumminess decreased with the addition of leek powder. In sensory evaluations, the 3% leek powder sponge cake showed higher sensory property scores than others(p<0.05).

This study was conducted to investigate the use of sugar alcohols as alternative sweeteners for replacing sucrose in sponge cake. The sponge cakes were prepared with only sucrose or a 50% replacement of sucrose with various sugar alcohols (erythritol, sorbitol, and xylitol). The specific gravity of cake batter containing only sucrose was significantly higher and the viscosity was significantly lower than those containing sugar alcohol (p<0.001). Among sugar alcohols, xylitol was the most similar to sucrose. The thermal characteristics, as assessed by differential scanning calorimetry, showed that sucrose delayed gelatinization of cake batter more than sugar alcohol, as the onset temperature and the peak temperature of cake batter containing only sucrose were higher than those containing sugar alcohol. The moisture content of cake containing sorbitol was the highest and that containing only sucrose was the lowest among cakes. The specific volume of cakes containing only sucrose and xylitol were higher and the baking loss rate of those were lower than other sugar alcohols. The volume and symmetry index of cake containing only sucrose were the highest among cakes (p<0.001), and xylitol was similar to sucrose for the above indices. The redness (a) and yellowness (b) values of crust containing only sucrose were significantly higher than those containing sugar alcohols (p<0.001). The a and b values of crumb containing erythritol were the lowest among cakes, showing a pale yellowish color. The microstructure, as assessed by scanning electron microscopy, showed that the cake containing only sucrose had more uniformly and finely distributed pores and a smoother cross section than that containing sugar alcohols. Cake containing xylitol was similar to cake containing only sucrose. Hardness, chewiness, and gumminess of cake containing only sucrose were higher than those containing sugar alcohols, whereas the adhesiveness of cakes containing sugar alcohols were higher than those containing only sucrose (p<0.01). Among sugar alcohols, xylitol was the most similar to sucrose in textural properties. In a sensory quality test, the tenderness and moistness of cakes containing sorbitol and erythritol were higher than those containing only sucrose and xylitol. The overall acceptance of cakes containing xylitol and only sucrose were higher than those containing sorbitol and erythritol (p<0.001). Thus, xylitol is more appropriate as a 50% replacement for sucrose than erythritol and sorbitol when preparing sponge cake.

Titanium powders have been usually produced by de-hydrogenating treatment in vacuum with titanium hydride () powders prepared by milling of hydrogenated sponge titanium, . The higher stoichiometry of x in , whose maximum value is 2, is achieved, crushing behavior is easier. powder can be, therefore, easy to manufactured leading to obtain higher recovery factor of it. In addition, contamination of the powder can also minimized by the decrease of milling time. In this study, the hydrogenation behavior of sponge titanium was studied to find the maximum stoichiometry. The maximum stoichiometry in hydride formation of sponge titanium could be obtained at for 2 hrs leading to the formation of and the treating temperatures lower or higher than caused the poor stoichiometries by the low hydrogen diffusivity and un-stability of , respectively. Such experimental behavior was compared with thermodynamically calculated one. The hydrogenated sponge was fully ball-milled under -325 Mesh and the purity of pure titanium powders obtained by de-hydrogenation was about 99.6%.

As a starting material, BCP (biphasic calcium phosphate) nano powder was synthesized by a hydrothermal microwave-assisted process. A highly porous BCP scaffold was fabricated by the sponge replica method using 60 ppi (pore per inch) of polyurethane sponge. The BCP scaffold had interconnected pores ranging from 100 μm to 1000 μm, which were similar to natural cancellous bone. To realize the antibacterial property, a microwave-assisted nano Ag spot coating process was used. The morphology and distribution of nano Ag particles were different depending on the coating conditions, such as concentration of the AgNO3 solution, microwave irradiation times, etc. With an increased microwave irradiation time, the amount of coated nano Ag particles increased. The surface of the BCP scaffold was totally covered with nano Ag particles homogeneously at 20 seconds of microwave irradiation time when 0.6 g of AgNO3 was used. With an increased amount of AgNO3 and irradiation time, the size of the coated particles increased. Antibacterial activities of the solution extracted from the Ag-coated BCP scaffold were examined against gram-negative (Escherichia coli) and gram-positive bacteria (Staphylococcus aureus). When 0.6 g of AgNO3 was used for coating the Ag-coated scaffold, it showed higher antibacterial activities than that of the Ag-coated scaffold using 0.8 g of AgNO3.

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).

This study was conducted to investigate the effects of saltwort, on the quality characteristics of sponge cake. In addition, we examined the commercialization potential of sponge cake containing saltwort. To accomplish this, saltwort was added to sponge cakes at concentrations of 0%, 3%, 5% and 7% and quality and sensory tests were then conducted. The 7% group had the highest water and ash content. There was no difference in the fat content between samples. The control group showed the highest protein content and the lowest specific gravity. As the content of saltwort increased, the specific gravity of the sponge cake increased. Additionally, the dough yield and loss during baking were highest, in the control group, and these values decreased as the saltwort content increased. Similarly, the volume and specific volume were highest in the control group, and these values decreased as the content of saltwort powder increased. Color measurements of the samples, revealed that the L-value decreased as the content of saltwort powder increased. Furthermore, the a-value of the saltwort powder groups was higher than that of the control group and the b-value was highest in the 7% group. There were no differences in elasticity and cohesion between samples, but chewiness and brittleness increased the content of saltwort powder increased. The results of the sensory test revealed that the color, flavor and taste scores were the highest in the 5% group. The pore size was greatest in the control group, while hardness was greatest in the 7% group, chewiness was highest in the 5% group and moistness was highest in the 5% group. Finally, the overall preference was for the 5% group.

The principal objective of this study was to evaluate the quality characteristics of pound and sponge cakes prepared with Cucurbita maxima Duchesne (C. Maxima Duch.) puree, via physical and sensory examinations. The cakes were formulated by repalcing the egg with C. maxima Duch. puree at concentrations of 0, 10, 20 and 30%. C. maxima Duch. puree contained 87.91% water, 0.58% ash, 1.68% protein, 0.55% lipid, 1.02% fiber, and 8.26% carbohydrate. The physicochemical properties of the pound and sponge cakes evidenced similar patterns. The specific gravities of the pound and sponge cakes increased with increasing substitution levels, whereas the specific volumes were reduced. The hardness values of the pound and sponge cakes containing the C. maxima Duch. puree were higher than those of the controls. Substituting C. maxima Duch. puree for egg resulted in reduced lightness and increased redness in the cakes. Pound and sponge cakes with C. maxima Duch. puree evidenced higher moisture contents than the controls over 5 days of storage. Overall acceptances in sensory evaluation scored higher in the 20% substituted pound and sponge cakes.

Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.