Quality and antioxidant properties of sponge cakes incorporated with pine leaf powder

Abstract

The effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with pine leaf powder (PLP) as a value-added food ingredient. PLP was incorporated into cake batter at 5 levels (0, 2, 4, 6, and 8%, w/w) by adding an equivalent amount based on the weight of wheat flour. After appropriate mixing, sponge cakes were baked at 170°C for 30min in an oven. The baked cakes were cooled to room temperature for 1 h prior to all measurements. The pH, moisture content, specific volume, height, volume index, and symmetry index decreased ^significantly with the increase in PLP content (p<0.05). On the contrary, specific gravity of the batter and baking loss increased (p<0.05). The lightness of the cakes decreased, whereas redness increased significantly with the higher amount of PLP in the formulation (p<0.05). Hardness also increased significantly (p<0.05). Both total polyphenol content and DPPH (I,I-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly by the addition of PLP (p<0.05). ] The consumer acceptance test indicated that the addition of PLP up to 4% did not cause a significant unfavorable effect on the consumer acceptances in all attributes. The sponge cakes with 2-4% PLP would be recommended with respect to the overall acceptance score while taking advantage of the functional properties of PLP without sacrificing the consumer acceptability. © The Korean Society of Food Science and Technology.