Quality Characteristics of Korean Sponge Cake Containing Pinus koraiensis Powder

다국어 초록 (Multilingual Abstract)

As the dessert market grows, the number of consumers who want to consume healthy and diverse desserts increases. Therefore, there is a need to develop differentiated products to suit this trend. Pinus koraiensis powder has anti-inflammatory, antioxidant, antihypertensive, and antibacterial activities. The sponge cakes were manufactured with 0%, 1%, 3%, 5%, or 7% P. Koraiensis powder and evaluated for quality characteristics. The L- and b-values decreased significantly as the amount of added powder increased (p<0.001). However, the a-value increased significantly (except for the cake with 7% powder) as the amount of added powder increased (p<0.001). Hardness and chewiness decreased significantly as the amount of powder increased (p<0.001). The total polyphenol content, DPPH, and ABTS radical scavenging activities increased significantly as the amount of added powder increased (p<0.001). Thus, sponge cakes with excellent physical properties and antioxidant effects were developed with the addition of P. Koraiensis powder. In addition, we aimed to use this as basic data for research on healthy bread containing P. Koraiensis powder.