Quality Characteristics of Sponge Cake added with Banana Powder
바나나 분말을 첨가한 스펀지케이크의 품질 특성

Jum-Soon Park, Young-Ju Lee, Soon-Sil Chun
2010 Journal of the Korean Society of Food Science and Nutrition  
In this study, sponge cakes were prepared with substitution of 5, 10, 15, and 20% banana powder. The specific gravity and viscosity tended to increase as the ratio of banana powder increased. The foaming stability was highest at the 10% substitution level. The control group had significantly higher moisture content and volume index than the banana powder samples. The crust color values (a, b) decreased significantly with increased content of banana powder, but the a value increased. Crumb
more » ... values (L, b) decreased as banana powder content increased while the a value increased. In terms of textural characteristics, the samples containing 5, 15, and 20% banana powder had significantly higher hardness than the 0 and 10% samples. Fracturability and resilience were maximal with 15% and 5%, respectively. Adhesiveness and chewiness were not significantly different among the samples. In the sensory evaluation, scores for banana flavor, coarseness, color, flavor, softness, and overall acceptability increased as the level of banana powder content increased. Sweetness was not significantly different among the samples. The control group had significantly higher egg-flavor as compared to the samples containing banana powder. The results indicated that substituting 10% banana powder to sponge cake is optimal for quality and provides a product with reasonably high overall acceptability.
doi:10.3746/jkfn.2010.39.10.1509 fatcat:oltlu3jyqjbtbbnmzbhpikpwce