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

Kim, Jaehwan; Lee, Hyun Jung; Lee, Hyun-Sun; Lim, Eun-Jeong; Imm, Jee-Young; Suh, Hyung Joo

doi:10.1016/j.lwt.2012.02.011

Cited by 74 publications

(69 citation statements)

References 9 publications

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“…By forming a viscous solution, soluble fibres slow down intestinal transit, delay gastric emptying, and reduce glucose and sterol absorption by the intestine. Kim et al (2012) reported moisture values in the range of 30-32% and total fat between 7.5 and 7.9% in fibre-enriched sponge cake, while our mean values of sponge cakes with CLP were 29.37-31.10% for moisture and 5.02-5.16% for total lipids. According to Lu et al (2010), the mean results for the proximate composition of green tea sponge cake were in the range of 30.3-30.8% for moisture value, 7.0-8.0% for protein, 10.2-10.3% for fat, 0.9-1.2% for ash, and 50.3-51.3% for carbohydrates.…”

Section: Resultscontrasting

confidence: 74%

“…The energy values to the sponge cake with CLP (between 292.65 and 294.68 kcal 100 g -1 ) were also different from the values reported by Kim et al (2012), which were in the range of 270-280 kcal 100 g -1…”

Section: Resultscontrasting

confidence: 72%

“…For instance, air cells are incorporated into cake batter when the specific gravity is low. Contrarily, air is decreased in the cake batter when the specific gravity is high, and therefore, the volume of bakery products is decreased (Kim et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

“…It was found that addition of bamboo leaf powder reduced the aging speed in yellow layer cake due to an increase in water binding by the dietary fibres. Opuntia humifusa powder is also expected to delay aging for the same reason (Kim et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

“…According to their outcomes, outer leaves and dried by-products of white cabbage could be utilized for preparation of cookies with improved functional and nutraceutical properties. Indeed, numerous studies have reported the addition of functional components, ie fibres, antioxidants, and oligosaccharides, in sponge cakes (Kim et al, 2012;Lu et al, 2010;Ronda et al, 2005;Santos et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Effects of powder from white cabbage outer leaves on sponge cake quality

Prokopov

Goranova

Baeva

et al. 2015

International Agrophysics

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A b s t r a c t. The main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-productscabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significantly affected the cake volume and textural properties. Springiness of cakes with cabbage leaf powder and crumb tenderness were lower, while the structure was stable at high loads, as expressed by lower shrinkage in comparison with the control cake. The nutritional value of the sponge cakes with cabbage leaf powder was lower than the control cake. The cells cakes modified by cabbage leaf powder were smaller and almost equal, uniformly distributed in the crumb, and at the same time had thicker walls. The cakes with addition of cabbage leaf powder showed the springiness and their crumb tenderness were lower, while their structure was stable at high loads. Control cake showed higher water-absorbing capacity compared to the cakes with 10 and 20% cabbage leaf powder.

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Section: Resultscontrasting

confidence: 74%

Section: Resultscontrasting

confidence: 72%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of powder from white cabbage outer leaves on sponge cake quality

Prokopov

Goranova

Baeva

et al. 2015

International Agrophysics

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Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Heo

Kim

Lee

et al. 2019

Food Science & Nutrition

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This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36.2% dietary fiber) was added at 1%–4% dietary fiber content, by replacing wheat flour (w/w basis). The physico‐chemical and sensory properties of the baked muffins were measured. The height and volume of the muffins decreased with the addition of KBP. Increasing the KBP content resulted in increased hardness and reduced chewiness. No significant difference was observed in the overall acceptance among the muffins, up to the 2% added dietary fiber group, and the positive effect of the incorporated KBP was also confirmed in the sensory evaluation. These results indicate that it is possible to produce functional muffins with increased dietary fiber content by adding KBP in place of flour.

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Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach

Nukabadi

Hojjatoleslamy

Abbasi

2020

Food Science & Nutrition

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Powdered nettle leaf and milk thistle (MT) seed were added to the cake batter with certain percentages selected by the Design‐Expert v. 10 software (0–25, 25–0, 18.75–6.25, 6.25–18.75, and 12.5–12.5). Addition of nettle and MT seeds to the cake reduced the moisture content, volume, and springiness and increased hardness of the samples. 12.5% nettle‐12.5% MT seed had the least hardness and the highest amount of springiness and cohesiveness. The highest BI, WI, SI, L*, a*, and b* and the lowest ΔE were observed in 12.5% nettle‐12.5% MT seed and 25% MT seed samples, respectively. Antioxidant activity and antimicrobial properties were increased in all samples compared to the control sample, so that 6.25% nettle‐18.75% MT exhibited the highest antioxidant activity and antimicrobial properties. The highest levels of quercetin and silymarin were observed in 25% nettle and 25% MT seeds, respectively. In the sensory evaluation, 12.5% nettle‐12.5% MT seed took the best scores regarding flavor, texture, color, and overall acceptance. Based on the lowest hardness, 13.65% nettle‐11.34% MT seed was determined as optimized points by the software, which was equivalent to desirability of 0.72. The optimum sample contained 62.90 mg quercetin and 886.70 mg silymarin. According to the HPLC analysis results, consumption of 10 optimal cakes daily could theoretically decrease the blood sugar level, which requires further studies. The remaining amount of quercetin and silymarin in 2.5 g of nettle leaves and 2.5 g of MT seeds after heating was 11 and 19 mg, respectively. In other words, heat did not have much effect on the destruction of quercetin and silymarin.

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

Cited by 74 publications

References 9 publications

Effects of powder from white cabbage outer leaves on sponge cake quality

Effects of powder from white cabbage outer leaves on sponge cake quality

Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach

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