Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder

@article{ART002386786},
author={ 신솔 and 신길만 },
title={Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder},
journal={Culinary Science & Hospitality Research},
issn={2466-0752},
year={2018},
volume={24},
number={7},
pages={10-18},
doi={10.20878/cshr.2018.24.7.002},
url={http://dx.doi.org/10.20878/cshr.2018.24.7.002}

TY - JOUR
AU - 신솔
AU - 신길만
TI - Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder
T2 - Culinary Science & Hospitality Research
PY - 2018
VL - 24
IS - 7
PB - (사)한국조리학회
SP - 10-18
SN - 2466-0752
AB - Aloe vera has functional properties and is a good source of nutritional components. The aims of this study was to evaluate the effect of Aloe vera powder on the content of biologically active compounds of sponge cake. Aloe vera power were incorporated and used to substitute 3%, 6%, 9%, 12% of wheat flour to make sponge cake. The results showed that AP additionally increased the texture. The specific gravity in batter increased and specific volume decreased with increasing AP. In addition, The incorporation of AP into sponge cake significantly decreased L and a value while b value were increased with significant difference. In the texture analysis, the addition with AP increased the hardness and decreased values of the springiness, cohesiveness significantly. The sensory evaluation was affected by increasing Aloe vera powder. The addition of 3% AP was a excellent substitute in an optimal improvement in nutritional potential of aloe cake. The study demonstrated that cake enriched with Aloe vera powder by good sensory quality could be produced by the substitution of wheat flour by 3% AP. Overall, sponge cake with Aloe vera could improve production performance and be developed as a functional food.
KW - Aloe, Sponge cake, Batter, Cakemaking, Functional food, Sensory evaluation.
DO - 10.20878/cshr.2018.24.7.002
UR - http://dx.doi.org/10.20878/cshr.2018.24.7.002
ER -

신솔 and 신길만 (2018). Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder. Culinary Science & Hospitality Research, 24( 7), 10- 18.

신솔 and 신길만 . 2018, “Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder”, Culinary Science & Hospitality Research, vol. 24, no. 7, pp. 10-18. Available from: doi:10.20878/cshr.2018.24.7.002

신솔 신길만 et al. “Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder” Culinary Science & Hospitality Research 24.7 pp. 10-18 (2018): 10.

신솔 , 신길만 . Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder Culinary Science & Hospitality Research [Internet]. 2018; 24( 7), : 10-18. Available from: doi:10.20878/cshr.2018.24.7.002

신솔 and 신길만 . “Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder” Culinary Science & Hospitality Research 24, no.7 (2018): 10-18. doi: 10.20878/cshr.2018.24.7.002

홈 권호 목록 논문 목록 논문 상세

Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder

Culinary Science & Hospitality Research

약어 : CSHR

2018, vol.24, no.7, pp.10 - 18

DOI : 10.20878/cshr.2018.24.7.002

발행기관 : (사)한국조리학회

연구분야 : 기타사회과학

신솔¹ , 신길만²

¹경희대학교

²김포대학교

인용한 논문 수 : - 서지 간략 보기

초록

Aloe vera has functional properties and is a good source of nutritional components. The aims of this study was to evaluate the effect of Aloe vera powder on the content of biologically active compounds of sponge cake. Aloe vera power were incorporated and used to substitute 3%, 6%, 9%, 12% of wheat flour to make sponge cake. The results showed that AP additionally increased the texture. The specific gravity in batter increased and specific volume decreased with increasing AP. In addition, The incorporation of AP into sponge cake significantly decreased L and a value while b value were increased with significant difference. In the texture analysis, the addition with AP increased the hardness and decreased values of the springiness, cohesiveness significantly. The sensory evaluation was affected by increasing Aloe vera powder. The addition of 3% AP was a excellent substitute in an optimal improvement in nutritional potential of aloe cake. The study demonstrated that cake enriched with Aloe vera powder by good sensory quality could be produced by the substitution of wheat flour by 3% AP. Overall, sponge cake with Aloe vera could improve production performance and be developed as a functional food.

키워드

Aloe, Sponge cake, Batter, Cakemaking, Functional food, Sensory evaluation.

참고문헌(32)

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