Quality characteristics of sponge cake with lemon grass powder
2016
Ju, T., Seoul National University of Science and Technology, Seoul, Republic of Korea | Oh, H.S., Seoul National University of Science and Technology, Seoul, Republic of Korea | Kim, M.J., Seoul National University of Science and Technology, Seoul, Republic of Korea | Kang, S.T., Seoul National University of Science and Technology, Seoul, Republic of Korea
This study was performed to examine the quality characteristics of the sponge cakes with different contents (2- 10% (w/w)) of lemon grass powder (LGP). An increase in LGP content in the cake led to a significant increase in the specific gravity of batter, baking loss rate, redness, hardness, cohesiveness, chewiness, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the cakes and a significant decrease in pH, moisture content, specific volume, height, volume and symmetry index, lightness, and yellowness of the cakes. Springness and resilience did not show any difference between the cakes. The consumer acceptance test indicated that the addition of LGP up to 2% did not cause a significant negative effect on the consumer acceptances in all attributes. The sponge cakes with 2% LGP can be recommended for manufacturing bakery.
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