Quality and Antioxidant Properties of Sponge Cakes Incorporated with Pine Leaf Powder
2013
Lee, S.E., Daegu University, Republic of korea | Lee, J.H., Daegu University, Republic of korea
The effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with pine leaf powder (PLP) as a value-added food ingredient. PLP was incorporated into cake batter at 5 levels (0, 2, 4, 6, and 8%, w/w) by adding an equivalent amount based on the weight of wheat flour. After appropriate mixing, sponge cakes were baked at 170oC for 30 min in an oven. The baked cakes were cooled to room temperature for 1 h prior to all measurements. The pH, moisture content, specific volume, height, volume index, and symmetry index decreased significantly with the increase in PLP content (p0.05). On the contrary, specific gravity of the batter and baking loss increased (p0.05). The lightness of the cakes decreased, whereas redness increased significantly with the higher amount of PLP in the formulation (p0.05). Hardness also increased significantly (p0.05). Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly by the addition of PLP (p0.05). The consumer acceptance test indicated that the addition of PLP up to 4% did not cause a significant unfavorable effect on the consumer acceptances in all attributes. The sponge cakes with 2-4% PLP would be recommended with respect to the overall acceptance score while taking advantage of the functional properties of PLP without sacrificing the consumer acceptability.
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