In this study, the quality properties were compared by replacing allulose with a ratio of 0%-100% instead of sugar used in sponge cake. There was no significant difference in specific gravity, pH, and degree Brix of the dough according to the allulose content, but the brightness decreased and the redness, and yellowness increased as the allulose content increased. The volume of the sponge cake decreased as the content of allulose increased. Symmetry was uniform in the cakes replaced with allulose compared to 100% sugar. There was no significant difference in baking loss and moisture content. Hardness, gumminess and chewiness increased as the replacement rate of allulose increased, and adhesiveness was highest in 100% allulose. In the hedonic evaluation, 100% sugar and allulose 25% samples showed no difference, and the other samples were evaluated lower than the control. The maximum replacement ratio of allulose for sponge cake is considered to be 50%.

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).

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.

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.

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ΔE were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

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%.

In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.

본 연구에서는 기능성 제빵제품 개발의 일환으로 라디치 오 분말을 첨가하여 스펀지 케이크를 제조하고, 분말 첨가 비 율(1~7%)에 따른 스펀지 케이크의 품질 특성 및 항산화 활성을 분석하여 적절한 라디치오 분말 첨가량을 제시하고자 하 였다. 라디치오 스펀지 케이크의 pH는 라디치오 분말을 첨가 함에 따라 유의적인 차이를 보이지 않았다으나, 감소하는 경 향이 나타났다. 스펀지 케이크의 비중은 유의적으로 증가하 는 결과를 보였다. 수분 함량은 감소하였으며, 굽기 손실률은 증가하는 경향을 보였다. Crust의 색도는 라디치오 분말의 첨 가 수준에 따라 L, a, b값이 유의적으로 감소하였고, Crumb의 색도는 L값과 b값이 감소하고, a값은 증가하는 경향을 보였 다. 조직감 측정에서는 경도와 씹힘성이 점차 감소하였고, 응 집성과 탄력성은 유의적인 차이가 없었다. 라디치오 분말 첨 가량에 따라 총 폴리페놀 함량이 유의적으로 증가하였고, DPPH 라디칼 소거능 측정에서 IC50은 점점 감소하여 라디치 오 분말을 첨가할수록 스펀지 케이크의 항산화력이 높아지 는 것으로 나타났다. 관능검사 결과, 향미, 단맛, 촉촉함, 씹힘 성 등이 분말 첨가에 따라 감소하였으나, 3% 첨가군에서 색 상 및 전반적인 기호도에서 높은 점수를 받아, 라디치오 분말 을 첨가한 스펀지 케이크 제조 시 밀가루의 3%를 라디치오 분말로 대체하는 것이 가장 적절한 것으로 사료된다.

The quality and characteristics of purple sweet potato sponge cake were studied with the addition of different proportions of purple sweet potato powder depending on storage period The pHs, heights, and weights of doughs were in the ranges of 6.3~6.5, 4.8~4.4 cm and 397~418 g, respectively. The sponge cake groups with the addition of different proportions of purple sweet potato powder showed significantly different characteristics in hardness, adhesiveness, cohesiveness, gumminess, and chewiness, according to texture profile analysis. The difference in colors of sponge cakes with addition with purple sweet potato revealed that L-value and b-value were significantly reduced but a-value especially increased according to the density. Using scanning electron microscopy (SEM), it was confirmed that the stoma size of purple sweet potato sponge cake become smaller and the stoma wall became thicker in proportion to the contents of purple sweet potato powder, which could result in an increased level of water content after a long period pf storage. According with the observations, water content remarkably increased after 4~6 days of storage and the ability to keep water content seemed to contribute to extention the shef-life of sponge cakes. In sensory evaluation, sponge cakes with high contents of purple sweet potato were preferred and cakes with the addition of 25% and 30% purple sweet potato powder was most preferred. It was expected that the shelf-life of purple sweet potato sponge cake was 4 days under the normal temperature.

In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved healthoriented aspects by addition of 5% lotus leaf powder.

This study was performed in order to investigate the quality characteristics of sponge cake made with Laminaria japonia powder. To evaluate the physical and sensory analysis, Laminaria japonia powder was added to wheat flour in various ratio (3, 5, 7, 9%, w/w). The specific gravity and loss rate increased with the addition of Laminaria japonia powder. The crude protein and ash levels in the sponge cakes increased linearly with the addition of 0 9 g of Laminaria japonia powder/100 g of wheat flour. For the crumb color values, lightness (L) and yellowness (b) decreased with the addition of Laminaria japonia powder, whereas redness (a) significantly increased (P<0.05). In the texture analysis, the hardness, gumminess and chewiness were increased; however, the cohesiveness and resilience were reduced by the addition of Laminaria japonia powder. When the sensory characteristics were evaluated, 5% Laminaria japonia sponge cake showed the highest sensory properties, except for color. Therefore, the results suggested that 5% Laminaria japonia sponge cake could be helpful in improving the physical quality as well as the taste.

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.

꾸지뽕잎 분말의 첨가량을 0-20%로 달리하여 스펀지 케이크를 제조한 후 물리화학적 품질특성 및 소비자 기호도를 비교하였다. 꾸지뽕잎 분말의 첨가비율이 증가함에 따라 케이크의 비체적, 높이 및 수분함량은 단계적으로 감소하는 경향을 나타내었고, 케이크의 외관상 특성인 부피지수 및 대칭지수 또한 유의적으로 감소하였다(p < 0.05). 밝기를 나타내는 L*값과 황색도를 나타내는 b*값은 꾸지뽕잎 분말 첨가량이 증가할수록 단계별로 유의적으로 감소하였으며(p < 0.05), 반면 적색도를 나타내는 a*값은 5% 대체군에서 최소값을 나타내고 이 후 증가하는 경향을 나타내었다(p < 0.05). 케이크의 경도는 꾸지뽕잎 분말 첨가량에 따라 0.11-0.66 kgf로 단계별로 유의적으로 증가하였다(p < 0.05). 총 페놀화합물 함량은 0-15% 첨가군 사이에 단계별로 유의적인 차이없이 증가하는 경향을 나타내었고(p > 0.05) 이후 유의적인 증가를 보였다. 소비자 기호도 검사 결과 대조군, 5% 및 10% 첨가군 간 맛과 향미의 유의적인 차이는 발견되지 않았고(p > 0.05), 전체적인 기호도 또한 대조군과 5% 첨가군 사이에 유의적인 차이는 발견되지 않아(p > 0.05), 관능품질을 저해하지 않고 꾸지뽕잎 분말의 건강 기능성 효과 등을 고려할 때 5% 첨가군이 가장 적절한 것으로 판단된다.