아로니아 분말을 첨가한 스펀지케이크의 품질특성

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 1; pp. 69 - 75
• Main Authors: 장낙훈(Nak Hoon Jang), 노현수(Hyeon Su Roh), 강성태(Sung Tae Kang)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.02.2018; Korean Society of Food Science & Technology
• Subjects: Antioxidants; Baking; Cakes; Dough; pH; Powder; Scavenging; Sensory evaluation; Sensory properties; Specific gravity; Specific volume; 식품과학; sponge cake; antioxidant; consumer acceptability; aronia powder; quality
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.1.69

This study was performed to examine the quality characteristics and antioxidant activities of the sponge cakes containing different concentrations (2-10%, w/w) of aronia powder (AP). The specific gravity of the dough and the baking loss rate were significantly increased with higher AP content. The specific volume, height, volume index, and pH were significantly decreased with the increase in AP. The lightness and redness values increased, while the yellowness values decreased with increasing amounts of AP. Textural characteristics, such as hardness, gumminess, and chewiness significantly increased on addition of AP. The DPPH radical scavenging activities of the cakes increased significantly with the increase in concentration of AP. In sensory evaluation, the group with cakes containing AP at 2% concentration was ranked higher than other cakes with respect to all parameters, except for color. Therefore, the results of this study suggest that sponge cakes prepared with 2% AP is the most suitable product, based on its sensory characteristics and antioxidant activities.