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

Jae Hwan Kim, Hyun Jung Lee, Hyun Sun Lee, Eun Jeong Lim, Jee Young Imm, Hyung Joo Suh

Research output: Contribution to journalArticle

43 Citations (Scopus)

Abstract

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 g of cheonnyuncho powder/100 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 Δ. 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 g of cheonnyuncho powder/100 g of wheat flour showed the best sensory properties. Overall, the addition of 9 g of cheonnyuncho powder/100 g of wheat flour improved the physical quality and taste of the sponge cake.

Original languageEnglish
Pages (from-to)478-484
Number of pages7
JournalLWT - Food Science and Technology
Volume47
Issue number2
DOIs
Publication statusPublished - 2012 Jul 1

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Keywords

  • Cheonnyuncho (Opuntia humifusa)
  • Dietary fibre
  • Sensory evaluation
  • Sponge cake

ASJC Scopus subject areas

  • Food Science

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