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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2020; 49(9): 953-960

Published online September 30, 2020

Copyright © The Korean Society of Food Science and Nutrition.

Quality Characteristics and Antioxidant Activity of Sponge Cake Added with Tetragonia tetragonoides Powder

Jin A Yoon

Department of Food and Nutrition, KC University

Abstract

This study investigated the quality characteristics and antioxidant properties of sponge cake added with Tetragonia tetragonoides (Tt) leaf powder. Tt or “New Zealand spinach” is a halophyte that grows on the sand of beaches. It contains an abundance of iron, calcium, vitamin A, and vitamin B. Sponge cake was prepared by addition of 0, 0.5, 1, 3, or 5% Tt powder to flour for the basic formulation. When the weight and specific gravity were measured, there were no meaningful differences between samples. For color measurement, lightness (L) and redness (a) of sponge cakes decreased as concentrations of powder increased. Specifically, 5% Tt powder had the darkest color. The yellowness was lowest in the control, and it significantly increased with an increase in the amount of powder. The texture characteristics of Tt sponge cake were measured based on hardness, adhesiveness, springing, cohesiveness, gumminess, chewiness, and resilience. Among them, springing and cohesiveness showed no meaningful differences between samples. For total polyphenol content, DPPH (1,1-diphenyl-2-picrylhydrazy) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)) radical scavenging activities increased with addition of Tt powder. Therefore, sponge cake with Tt powder is expected to be a functional ingredient in baking based on its antioxidant activities.

Keywords: Tetragonia tetragonoides, quality characteristics, sponge cake, antioxidant activity

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2020; 49(9): 953-960

Published online September 30, 2020

Copyright © The Korean Society of Food Science and Nutrition.

번행초 분말을 첨가한 스펀지케이크의 품질 특성 및 항산화 활성에 관한 연구

Quality Characteristics and Antioxidant Activity of Sponge Cake Added with Tetragonia tetragonoides Powder

Jin A Yoon

Department of Food and Nutrition, KC University

Abstract

This study investigated the quality characteristics and antioxidant properties of sponge cake added with Tetragonia tetragonoides (Tt) leaf powder. Tt or “New Zealand spinach” is a halophyte that grows on the sand of beaches. It contains an abundance of iron, calcium, vitamin A, and vitamin B. Sponge cake was prepared by addition of 0, 0.5, 1, 3, or 5% Tt powder to flour for the basic formulation. When the weight and specific gravity were measured, there were no meaningful differences between samples. For color measurement, lightness (L) and redness (a) of sponge cakes decreased as concentrations of powder increased. Specifically, 5% Tt powder had the darkest color. The yellowness was lowest in the control, and it significantly increased with an increase in the amount of powder. The texture characteristics of Tt sponge cake were measured based on hardness, adhesiveness, springing, cohesiveness, gumminess, chewiness, and resilience. Among them, springing and cohesiveness showed no meaningful differences between samples. For total polyphenol content, DPPH (1,1-diphenyl-2-picrylhydrazy) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)) radical scavenging activities increased with addition of Tt powder. Therefore, sponge cake with Tt powder is expected to be a functional ingredient in baking based on its antioxidant activities.

Keywords: Tetragonia tetragonoides, quality characteristics, sponge cake, antioxidant activity