Physical and Sensory Characteristics of Sponge Cakes Added Steamed Garlic and Yuza Powder

증숙 마늘 및 유자 분말 첨가 스폰지 케이크의 물리적 및 관능적 특성

  • Shin, Jung-Hye (Dept. of Hotel Curinary Arts & Bakery, Namhae College) ;
  • Choi, Duck-Joo (Dept. of Hotel Curinary Arts & Bakery, Namhae College) ;
  • Kwon, O-Chen (Dept. of Hotel Curinary Arts & Bakery, Namhae College)
  • 신정혜 (남해전문대학 호텔조리제빵과) ;
  • 최덕주 (남해전문대학 호텔조리제빵과) ;
  • 권오천 (남해전문대학 호텔조리제빵과)
  • Published : 2007.12.31

Abstract

In this study we investigated the physical and sensory characteristics of sponge cakes prepared with different levels(0, 2, 4, 6, 8 and 10%) of freeze-dried steamed garlic and Yuza(Citrus junos Sieb ex Tanaka) powder, combined at the same ratio. The cake height and specific loaf volume were highest in the 4% steamed garlic and Yuza powder group. Moisture contents were significantly higher in the 2 and 4% steamed garlic and Yuza powder groups than in the other groups. With increasing steamed garlic and Yuza powder content, the L- and b-values of the crust decreased, but the a-value increased, when compared to the control group. The L-value of the crumb was insignificant within each group. Compared to the a-value of the $0{\sim}2%$ added groups, the a-value of the $4{\sim}10%$ added groups, increased with increasing steamed garlic and Yuza powder contents. However the b-value decreased in the 8 and 10% steamed garlic and Yuza powder groups. The hardness and chewiness of the $6{\sim}10%$ added groups, and the gumminess of the 10% addition group, were significantly higher than in the control group. The results of the sensory evaluation showed there were not significant differences amoung the groups, except for moistness. Therefore, we suggest that the recommended optimal level of steamed garlic and Yuza powder in sponge cake is a 4% addition.

Keywords

References

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