Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Sponge Cake Containing Beaknyuncho (Opuntia ficus-indica var. saboten) Powder

백년초 분말을 첨가한 스펀지케이크의 품질 특성

  • Cho, A-Ra (Dietary Dept. Hongseong National Medical Center) ;
  • Kim, Na-Young (Dept. of Food & Nutrition, Joongbu University)
  • Received : 2013.01.28
  • Accepted : 2013.02.25
  • Published : 2013.03.07
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Abstract

This study investigated the effects of Beaknyuncho (Opuntia ficus-indica var. saboten) powder on the quality of sponge cakes. Sponge cakes containing 0, 1, 3, and 5% of powder were prepared and stored for three days at $20^{\circ}C$. The volume of sponge cake increased up to 1% according to the amount of added powder, while the pH level decreased as the amount of powder increased. The edible period of the products could also be extended by the addition of Opuntia ficus-indica var. saboten powder; however, the lightness of crust and crumb was weaker as the amount of powder increased. Redness, hardness, gumminess, and chewiness increased whereas springiness and cohesiveness decreased with the addition of powder. In a sensory evaluation of the overall acceptance, the highest scores were for treatment with 1% Opuntia ficus-indica var. saboten powder during storage periods.

Keywords

References

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