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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2011; 15(3):269-275

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2011.15.3.269

Article

야콘 스펀지 케이크의 품질 특성

이준호1, 손석민2,*
Quality of Sponge Cakes Incorporated with Yacon Powder
Jun Ho Lee1, Seok Min Son2,*
1대구대학교 식품공학과
2호서대학교 식품생물공학과
1Department of Food Science and Engineering, Daegu University
2Department of Food and Biotechnogy, Hoseo University
*Corresponding author: Seok Min Son, Dept. of Food and Biotechnology, Hoseo University, Asan, Chungnam, 336-795, Korea, Tel: +82-41-540-5643; Fax: +82-41-532-5640, E-mail: sson@office.hoseo.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 09, 2011; Revised: Aug 22, 2011; Accepted: Aug 22, 2011

Published Online: Aug 31, 2011

Abatract

The baking performance of yacon powder as a value-added food ingredient was investigated in a model system of sponge cakes. Yacon powder was incorporated into cake batter at 4 levels (0, 10, 20, and 30%, w/w) by replacing equivalent amount of wheat flour. The specific gravity of batter increased significantly while pH decreased significantly with the increase in yacon powder content (p < 0.05). The specific volume and moisture content of sponge cakes decreased while baking loss increased (p < 0.05). Volume of the cakes decreased with higher amount of yacon powder in the formulation as indicated by the decrease in the volume index. The symmetry index was not affected by the amount of yacon powder in the formulation (p > 0.05). Sponge cakes became darker and firmer with increase in yacon powder content (p < 0.05). Finally, the consumer acceptance test indicated that incorporation of yacon powder up to 20% in the formulation of sponge cakes did not significantly influence the consumers' overall acceptability.

Keywords: sponge cake; yacon powder; physicochemical; total polyphenol; consumer preference