국내산 감자의 품종에 따른 스펀지케이크의 품질 특성

성희영,여성순,장현아,이찬희,이지연,윤성준,이영승,정윤화,김미숙 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.7

We conducted this study to investigate and compare the quality characteristics of sponge cakes made with wheat flour or with different varieties of potato flours: Goun, Atlantic, Saebong, and Jinsun. The total organic acid content was the highest in Saebong sponge cake, followed by Goun, Atlantic, Jinsun, and wheat sponge cakes. The height of all the potato and wheat sponge cakes was not significantly different. The specific volume of all the potato sponge cakes was lower than that of the wheat sponge cake. The max cell size of Saebong cake was the biggest among all the sponge cakes. The average cell sizes of all potato sponge cakes were smaller than that of the wheat sponge cake, and Jinsun was the smallest. The Atlantic sponge cake among all potato sponge cakes showed the most similar texture profiles such as hardness, cohesiveness, gumminess, and chewiness, as compared to that of wheat sponge cake. The increase in hardness of all the potato sponge cakes was lower than that of wheat sponge cake after 3 day storage. For the sensory evaluation, the color value was the highest in Atlantic and the texture was the highest in Jinsun among all the potato sponge cakes. There was no significant difference among potato sponge cakes in overall liking, flavor, sweetness, and nutty properties. 본 연구에서는 대서, 고운, 새봉, 진선 4가지 종류의 감자로 스펀지케이크를 제조한 후 품종에 따른 스펀지케이크의 이화학적, 관능적 품질 특성을 비교하였다. 모든 감자 스펀지케이크의 유기산 함량이 밀 스펀지케이크보다 약 50배가량 많았으며, 그중 새봉이 가장 높은 함량을 나타냈다. 비용적은 감자 품종과 관계없이 밀보다 감소하였으며, 기공 크기는 모든 품종에서 감자 스펀지케이크가 밀 스펀지케이크보다 작았다. 특히 진선에서 가장 큰 비용적과 가장 작은 기포 크기를 나타냈다. 감자 스펀지케이크의 색도는 껍질과 내부의 L값 모두 밀 스펀지케이크보다 낮았다. 그중 대서와 새봉이 밀과 가장 유사한 색도를 나타냈다. 감자 스펀지케이크의 경도는 3일간 크게 증가하지 않았으며, 특히 대서의 경도가 가장 낮았다. 또한 3일 후의 감자 스펀지케이크의 경도 값은 밀 스펀지케이크보다 낮아 밀 스펀지케이크에 비해 우수한 저장성을 나타냈다. 감각평가에서 감자 스펀지케이크 중 대서와 진선이 색과 조직감에서 가장 높은 점수를 나타냈다. 감자 스펀지케이크는 밀 스펀지케이크에 비해 다소 낮은 결과를 나타냈으나, 이는 감자 분말 고유의 색과 향 등의 특성과 밀가루가 첨가되지 않은 스펀지케이크에 대한 거부감 등으로 생각된다. 따라서 본 연구는 감자 분말을 사용한 스펀지케이크가 유기산 함량, 기공 형성, 저장성 등의 측면에서 우수하며, 그중에서도 특히 대서와 진선이 밀가루를 대체하여 스펀지케이크를 제조하는 데에 적합하다고 판단하였다.

돼지감자 분말을 첨가한 스펀지케이크의 품질 특성

서강희(Kang-Hee Suh),김경희(Kyung-Hee Kim) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.1

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10∼40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

양배추 분말을 첨가한 스펀지 케이크의 품질특성 및 항산화 활성

김숙영,김기주 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.2

The purpose of this study was to investigate the quality characteristics, antioxidant activities and sensory properties of sponge cake with cabbage powder (CP). Physicochemical and sensory properties of sponge cake with different amount (0%, 5%, 10%, and 15%) of CP were examined. As the increase in the amount of CP addition, the specific gravity and baking loss rate were increased, whereas the color of the cake crumb and crust, volume index and specific volume were decreased (p<0.05). The symmetry and uniformity index of the sponge cake were not affected by the addition of CP (5-15%) (p<0.05). The hardness was significantly increased while by CP addition cohesiveness was decreased (p<0.05). The springiness, gumminess and brittleness were not changed by CP addition (p<0.05). The total polyphenolic, DPPH radical scavenging activities and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the sensory evaluation, addition of CP significantly degraded the panel preference related to the color, flavor and texture of the sponge cake. However, the highest point were given to sponge cakes containg 5-10% of CP in taste and overall acceptance (p<0.05). These data suggested that adding 5% of CP is the optimal concentration overall for making sponge cake. However, the sponge cake with 10% of CP is recommended in order to maximize antioxidant activity, the sponge cake was the best when contained 5% CP and the sponge cake prepared with the addition of 10% CP was recommended to use due to its advantages in functional property.

표고버섯 분말을 첨가한 Sponge Cake의 품질 특성

조경아 ( Kyung A Jo ),이영주 ( Young Ju Lee ),심창환 ( Chang Hwan Sim ),김경제 ( Kyung Je Kim ),전순실 ( Soon Sil Chun ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.2

To make sponge cake using Lentinrrs edodes powder, which is useful and valuable as a functional food material, we tested samples with 3, 6, 9, and 12% L. edodes powder to ascert200ain the quality characteristic and make optimize preparation. Samples and L. edodes powder-free control sponge cakes were compared in terms of quality characteristics including batter viscosity and specific gravity, moisture content, volume index, weight, color, textural characteristics, and sensory qualities, to determine the optimal ratio of L. edodes powder in the formulation. Viscosity and specific gravity of sample and control batter were not significantly different. Moisture content of the sample and control sponge cake also did not differ appreciably, and weight of sample and control sponge cakes did not differ appreciably. The volume index of the samples displayed contrasting values, increasing with 3-6% L. edodes powder and decreasing with 9-12% powder. L, a, and b crust color values of samples sponge cakes were lower than those of control cakes. The L and a values of the control cakes was maximal, with values progressively decreasing with incorporation of more L, edodes powder. The b value decreased by 3% with the addition of up 6% L. edodes powder with no further decrease thereafter. L edodes powder was the lower value. So was the color a, and L. edodes powder increased, a-values decreased. 3% difference was shown in b, the color and none between the samples with 6-12%. L. edodes powder showed lower values making a comparison with the control. Hardness and fracturablility were not appreciably affected by 3% L. edodes powder, but was affected by concentrations 6%. Fracturability og sample sponge cakes was consistently lower than control cakes. Fracturability made little difference in 3% samples, but it was not the same with more than 6% L. edodes powder samples; the samples showed lower value than the control. Adhesiveness was not significantly affected. Chewiness was lower in a11 sample cakes except those prepared with 3% L. edodes powder. Use of L. edodes powder conferreds higher resilience values as compared to thecontrols. Sensory attributes of color, flavor, softness and overall acceptability were the highest in control sponge cakes, as the mount of L, edodes powder increased, the acceptability decreased. L. edodes-flavor, pleasant taste and off-flavor were the lowest in control cakes, and values increased as the amount of L. edodes powder increased. The control sponge cakes showed the highest values in egg-flavor and moistness, which progressively increased as added L, W e s powder increased. The results indicate that control sponge cakes displayed were. the highest overall acceptability, with acceptability decreasing and it decreased as L. edodes powder content increased. However, 3-6% L. edodes powder can produce an acceptable product, and may be used as anoptimized mixture ratio.

청경채를 첨가한 스펀지케이크의 품질특성

정예선(Ye Sun Chung),김대진(Dae-Jin Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.7

본 연구는 소비자의 기호에 맞는 기능성 스펀지케이크를 개발하기 위한 연구의 일부로 청경채 분말의 첨가량을 3, 6, 9%로 다르게 첨가하여 제조한 스펀지케이크의 특성에 관하여 조사하였다. 그 결과 반죽의 비중은 청경채 분말의 첨가량이 증가함에 따라 증가하였다. 반죽의 pH는 청경채 첨가군이 대조군보다 낮았으며 청경채 분말의 첨가량이 증가함에 따라 감소하였다. 스펀지케이크의 무게는 청경채 분말 첨가 비율에 따라 약간의 변이는 나타났지만 대조군과 청경채 분말 첨가군 간에 유의적인 차이는 나타나지 않았으나, 케이크의 부피는 대조군과 청경채 분말 첨가군 간에 유의적인 차이를 보였으며, 청경채 분말의 첨가량이 증가함에 따라 감소하였다. 따라서 비용적도 청경채 분말 첨가군이 대조군보다 낮았으며, 청경채 분말의 첨가량이 증가할수록 유의적으로 감소하였다. 스펀지케이크의 내부 색도는 청경채 분말의 첨가량이 증가함에 따라 L값은 감소하는 경향을 보였으며, a값은 첨가량에 비례하여 유의적으로 줄어들었고, b값은 유의적으로 증가하였다. 일반성분 분석결과에서는 TDF는 청경채 분말 첨가량이 증가함에 따라서 증가하는 경향을 나타내었다. Texture 특성에서는 응집성은 청경채분말의 첨가량이 증가함에 따라서 감소하였고, 경도, 점착성, 부서짐성은 첨가량의 증가에 따라서 증가하였으며 대조군과 3%간의 유의적인 차이는 없었다. 관능검사에서는 종합적인 기호도에서 3, 6% 첨가군이 우수하였다. 따라서 식이섬유 함량이 높은 청경채 분말을 이용하여 새로운 스펀지케이크 제조 시 3% 첨가할 경우 스펀지케이크의 texture 특성은 크게 변화시키지 않으면서 품질과 영양성이 우수한 기능성 스펀지케이크의 제조가 가능할 것으로 판단된다. The effect of Pakchoi addition on the quality characteristics of sponge cake was investigated. Pakchoi sponge cake was prepared with different ratios of Pakchoi powder (0, 3, 6, and 9%). The specific gravities of the batter with Pakchoi powder were higher than control. pH of the batter ranged from 7.43 to 7.74, and the values were lower than control. The specific volumes of sponge cake were gradually decreased by the increasing additions of Pakchoi powder. Crumb color values of lightness (L) and redness (a) decreased by the addition of Pakchoi powder, while yellowness (b) value was increased. In texture analysis, hardness, gumminess and brittleness of sponge cake were increased by the level of Pakchoi powder, but there was no significant differences with control and 3% Pakchoi sponge cake. In the sensory evaluation, 3% Pakchoi sponge cake was better on taste, texture and overall acceptability, while 6%, Pakchoi sponge cake was better on color and flavor. Consequently sponge cake quality with 3% Pakchoi powder was considered the best.

오미자 분말을 첨가한 스펀지케이크의 품질 특성

이영주(Young-Ju Lee),이현주(Hyun-Ju Lee),김영숙(Young-Suk Kim),안창범(Chang-Bum Ahn),심선엽(Sun-Yup Shim),전순실(Soon-Sil Chun) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.2

본 연구에서는 기능성 식품인 오미자의 이용 확대를 위해 오미자 분말 1.5, 3, 4.5, 6% 첨가한 스펀지케이크를 제조하여 반죽의 비중, 점도, 스펀지케이크의 수분함량, 일반성분, 색도, 부피지수, 무게, texture, 관능검사 결과를 실시하였다. 스펀지케이크 반죽 점도는 대조군과 1.5% 첨가군이 유사한 값을 나타내었고 나머지 첨가군들은 유의적으로 감소하였다. 비중은 대조군이 0.41이었고 오미자 분말 첨가군들 사이에 유의적인 차이를 나타내지 않았다. 케이크의 수분함량과 무게는 대조군과 첨가군들 간에 유의적인 차이를 나타내지 않았다. 케이크의 외부와 내부 색도를 측정한 결과 외부의 L(명도), 녹색도, 황색도는 오미자 분말 첨가량이 증가할수록 유의적으로 감소하였으며, 내부 L(명도)과 황색도는 첨가량이 증가할수록 유의적으로 감소하였으나 녹색도는 오미자 분말 첨가량이 증가할수록 유의적으로 감소하였다. 조직감 측정 시 hardness는 유의적 차이가 나타나지 않았으며, 소비자 검사에서 부드러움은 4.5% 첨가군까지는 5점 이상의 점수를 나타내었다. Fracturability는 대조군과 오미자 분말 첨가군들 사이에 유의적인 차이를 나타내지 않았으며, resilience는 오미자 분말 첨가량이 증가할수록 유의적으로 높게 나타났다. 관능평가는 케이크의 색과 부드러움, 향미, 전체적인 기호도는 오미자 분말 3% 첨가군까지 보통 이상의 점수를 나타내었다. 위의 결과를 고려하여 오미자 분말을 첨가한 스펀지케이크 제조 시 오미자 분말을 1.5~3% 첨가 하는 것이 적절한 배합비로 사료된다. We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter ‘L,’, ‘a,’ and ‘b’ values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter ‘L’ and ‘b’ values of the crumbs were low in the cakes with Omija powder, while ‘a’ values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

도라지 분말을 첨가한 스펀지케이크의 품질특성 및 라디칼 소거활성

황미현,김미리 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.3

Purpose: This study examined the antioxidant activities and physicochemical properties of sponge cake containing bellflower powder. Methods: The amounts of bellflower powder addition to sponge cake were 0%, 2.5%, 5.0%, and 7.5%. The moisture content, volume, specific gravity, sugar content, reducing sugar, pH, acidity, color, and texture were measured to assess the quality characteristics of sponge cake. The antioxidant activities were examined by measuring the total phenol content and DPPH radical scavenging activity. Results: The moisture contents increased with increasing amount of bellflower powder. The volume was lower in the sponge cake containing bellflower. The specific gravity was higher in the sponge cake with bellflower. The sugar content and reducing sugar contents decreased with increasing amount of bellflower powder. The pH of the sponge cake decreased with increasing amount of bellflower powder. As the amount of bellflower powder increased, the lightness (L) and yellowness (b) values of the sponge cake decreased. But the redness (a) increased. The textural properties by TPA showed that the hardness, gumminess, and chewiness increased with increasing amount of bellflower powder added. The antioxidant activities, including the total phenols and DPPH radical scavenging activities, increased with increasing addition of bellflower powder. In the preference test, sponge cake containing 5.0% received the highest score for overall preference. Conclusion: Based on these results, the antioxidant activities of the sponge cake containing bellflower powder were considered excellent and increased with increasing amount of bellflower powder.

사군자탕(四君子湯) 재료를 첨가한 스폰지 케이크의 품질특성

남혜영(Hae- Young Nam) 한국유화학회 2017 한국응용과학기술학회지 Vol.34 No.4

본 연구에서는 사군자탕 구성 재료의 기능성을 연구하고자 사군자탕가루를 스폰지 케이크에 첨가하여 제조하였다. 케이크에 대한 한약재의 첨가량은 6%로 5개(S1(사군자탕가루), S2(인삼가루), S3(백복 령가루), S4(백출가루), S5(감초가루))의 첨가군으로 구성하였다. 한약 재료의 첨가에 따라 완제품의 부피감 소가 SC> S1>S3>S2>S4>S5 순으로 낮게 나타났다. 제품의 저장 중 미생물학적 품질 평가에서 생균수는 SC에서 가장 높게 나타났으며 SC는 저장 7일째에 9x10 7 CFU/g로 가장 높다가 저장 10일째에는 2.5x10 6 CFU/g 으로 감소하였다. 한약재가 들어간 다른 시료에서는 낮게 나타나 특히 S5의 경우 같은 7일째에 1.2x10 2 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 유의 적으로 높은 점수를 나타냈고, S3>SC,S2>S1>S5>S4순으로 전체적인 기호도를 나타내었다. This study was carried out to determine the functional works and basic ingredients of Sagoonja -Tang on sponge cake. The experimental groups consisted of 6% mixtures of five (Ed-confirm the number) kinds powders : S1 for Sagoonja-Tang powder, S2 for Panax ginseng, S3 for Poria cocos, Koidz, S4 for Atractylodes macrocephala, and S5 for Glycyrrhiza uralensis Fisch. The volume of sponge cake somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were control>S1>S3>S2>S4>S5. In the microbiological quality test, viable cell counts were high in control groups of sponge cake, and the numbers of viable cell for control sponge cake reached to 9 x× 10 7 CFU/g on the 7th day of storage, and decreased to 2.5 x 10 5 CFU/g on the 10th day of storage. All sponge cakes added with ingredient s powder showed pretty low viable cell counts. Especially, the group S5 showed the lowest counts of 1.2 x 10 2 CFU/g on the 7th day of storing. In the texture analyses of sponge cake, All groups showed higher degree of hardness, gumminess and chewiness than SC. The antioxidative activity of the Sagoonja-Tang s ingredients was measured. The POV value measured was S5>S4>S3>S2 >S1>control in order of highest to lowest. In sensory test, the overall acceptability of sponge cake was from highest to lowest S3>SC․ S2>S1>S5>S4.

아스파라거스 분말을 첨가한 스펀지 케이크의 품질 특성 및 항산화 활성

장양양,송가영,오현빈,최병범,김영순,Zhang, Yangyang,Song, Ka-Young,O, Hyeon Bin,Choi, Byung Bum,Kim, Young-Soon 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.5

Asparagus, which was known to be a good source of dietary fiber and vitamins, has been reported to possess various medical actions such as antioxidant and blood pressure regulating effects. In order to examine the quality and antioxidant characteristics of asparagus, asparagus sponge cakes were prepared with different ratios of freeze dried asparagus powder (0%, 2%, 4%, 6%, 8%, w/w) in this study. With the increase of asparagus powder content in the sponge cakes, the specific gravity and baking loss increased while the dough yield decreased significantly. The moisture contents of the sponge cakes were not significantly different between the control and the cakes prepared with asparagus powder. The pH of the sponge cakes decreased significantly with increased amounts of asparagus powder. Furthermore, the pH of the sponge cake containing 8% asparagus powder was the lowest at 7.49. With the increase of asparagus powder content in the sponge cakes, lightness (L) and redness (a) decreased, whereas yellowness (b) increased. In texture analysis, the hardness and chewiness of the sponge cakes increased as the asparagus powder content increased, while the cohesiveness of the sponge cakes with asparagus powder decreased. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with increased levels of asparagus powder content in the sponge cakes. In a sensory evaluation using a scale of 1-7, the sponge cake containing 8% asparagus powder had the lowest sensory preference scores. Therefore, the results of this study suggest that sponge cake prepared with 6% asparagus powder is the most appropriate product for quality characteristics.

녹차 분말을 첨가한 스펀지케이크의 품질 특성

신길만 (사)한국조리학회 2024 한국조리학회지 Vol.30 No.1

. The purpose of this study was to assess the quality characteristics of green tea powder added to sponge cake. 3 to 12 percent green tea powder was added to sponge cake respectively. The effect of the functional ingredient of green tea on physical and sensory quality of cake was assessed and analyzed statistically, using SPSS program. The pH of cake were significantly increased with according to the concentration of added green tea powder. The specific volume of cake samples were decreased as the green tea powder content increased. The results of color measurements showed that yellowness and lightness index were decreased as the green tea powder content increased. The results of the texture profile analysis showed cohesiveness, springiness, and hardness of green tea powder cake were higher than the control group. In sensory assessment, MP3 was the most suitable sample. The greater the amount of green tea powder added, the greater the functionality of green tea, but the lower the quality of sponge cake, such as taste, texture, and appearance, the lower the consumer's preference. Therefore, compared to the existing sponge cake, sponge cake manufactured with 3% green tea powder was the most suitable product to improve the functionality of green tea and minimize quality changes. In conclusion, This study confirmed that functional sponge cakes with 3% green tea powder were likely to be included in convenient functional foods.