열매마(Dioscorea bulbifera) 분말을 첨가한 스펀지케이크의 품질특성

Abstract

The purpose of this study was to investigate the possibility of using air potato (Dioscorea bulbifera) powder to makesponge cakes. The sponge cake batter was made by adding 0, 10, 20, 30, and 40% of air potato powder, and the resultantanti-oxidative properties and quality characteristics were analyzed. The study showed that the height, batter yield, and lossrate of sponge cakes decreased as increasing amounts of air potato powder were added, but the weight, viscosity, moisturecontent, and specific gravity increased. An evaluation of the color showed that the L and b values were highest in the controlgroup but the a value was highest in the 40% group. There was no significant difference between samples in terms ofcohesiveness, although the study showed a significant increase in the hardness, chewiness, and gumminess as the quantityof air potato powder in the sponge cakes increased. The total polyphenol content and DPPH radical scavenging activityincreased noticeably as more air potato powder was added to the sponge cakes. The results thus showed that the studygroups with the addition of air potato powder showed higher antioxidant activity than the control group.