ArticlePreventive nutrition and food science2015
Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.
Article in Preventive nutrition and food science, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Interfacial Route to Low-Fat Muffin Cake Quality: Pre-Emulsification-Enabled Lipase Action Improves Structure and Acceptance.Foods (Basel, Switzerland) · 2026Article
- Precision prevention of colorectal neoplasia in patients undergoing hemorrhoid surgery: an explainable machine learning model for identifying the risk of precancerous neoplastic polyps.Frontiers in cell and developmental biology · 2026Article
- Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake.Journal of food science and technology · 2019Article
- Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified withJournal of food science and technology · 2018Article
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1 author.
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Abstract
To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.
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