Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa

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• 作者：Jae Hwan Kim^a ; ¹ ; Hyun Jung Lee^a ; ¹ ; Hyun-Sun Lee^a ; ^b ; Eun-Jeong Lim^c ; Jee-Young Imm^d ; Hyung Joo Suh^a ; ^{Suh1960@korea.ac.kr}
• 关键词：Cheonnyuncho (Opuntia humifusa) ; Sponge cake ; Dietary fibre ; Sensory evaluation
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2012
• 期刊代码：121_00236438
• 类别：abs
• 出版时间：July, 2012
• 卷：47
• 期：2
• 页码：478-484
• 文件大小：515 K

摘要

Cheonnyuncho (Opuntia humifusa) has multiple functional properties and is a good source of dietary fibre. The purpose of this study was to investigate the quality characteristics of sponge cakes made with cheonnyuncho powder. The moisture, ash, and dietary fibre levels in the sponge cakes increased linearly with the addition of 0-9聽g of cheonnyuncho powder/100聽g of wheat flour, and the carbohydrate and calorie contents of the samples decreased. The specific gravity and yield of dough increased with the addition of cheonnyuncho powder. For the crumb colour values, L and a decreased with the addition of cheonnyuncho powder whereas the b and 螖E values increased. In the texture analysis, hardness and gumminess were reduced, but cohesiveness and springiness were increased by the addition of cheonnyuncho powder. When the sensory characteristics were evaluated, the addition of 9聽g of cheonnyuncho powder/100聽g of wheat flour showed the best sensory properties. Overall, the addition of 9聽g of cheonnyuncho powder/100聽g of wheat flour improved the physical quality and taste of the sponge cake.