This study aims to investigate physicochemical properties of sponge cake by germinating white and red quinoa for the extension of its storage period as well as its quality improvement. First, quality characteristics was analyzed after making sponge cake, adding 10%, 20% and 30% of white quinoa(WR), ...
This study aims to investigate physicochemical properties of sponge cake by germinating white and red quinoa for the extension of its storage period as well as its quality improvement. First, quality characteristics was analyzed after making sponge cake, adding 10%, 20% and 30% of white quinoa(WR), red quinoa(RQ), germinated white quinoa(GWQ) and germinated red quinoa(GRQ) powder respectively.
After that, retrogradational property was analyzed during its storage as well.
It was observed that the crude protein, crude fat, and crude ash composition of white quinoa were higher than those of the red quinoa.
In contrast, red quinoa was more enriched in crude fiber composition than the white quinoa. While the crude protein, crude fat and crude ash were decreased in both white and red quinoa, the crude fiber composition of white and red quinoa tended to increase after germination.
In the analysis of Hunter’s color value of quinoa powder, it was found that the L values of white quinoa was higher than those of the red quinoa. The a values and b values were higher in red quinoa than the white quinoa. The L values of white and red quinoa were increased after germination.
The total free amino acid compositions of quinoa increased in germinated quinoa, Whereas the mineral composition of quinoa decreased.
The Xray diffraction patterns of red and white quinoa showed A shape characteristics. The diffraction peaks stayed unchanged after quinoa germination. And it had a tendency to increase the degree of crystallinity in the germinated quinoa
The result of the analysis showed that quinoa amylogram properties such as the initial pasting temperature(℃), the maximum viscosity(B.U.), the peak temperature at maximum viscosity(℃) and the breakdown decreased on white and red germination quinoa powders, but the viscosity at 50℃ and the setback increased.
In the case of amylogram properties of sponge cake batter, it was found that when quinoa was added, the setback showed an increasing tendency before and after quinoa germination. The setback of red quinoa powder was generally higher than that of the white quinoa powder in the same added amount. The setback of red quinoa powder
showed a general decreasing tendency after germination when the same amount was added.
The specific gravity of sponge cake batter was lower at red quinoa than that of the white quinoa before and after quinoa germination.
when more quinoa was added, the specific gravity of sponge cake batter showed a decreasing tendency.
The viscosity of sponge cake batter was higher in white quinoa than the red quinoa before and after quinoa germination. when more quinoa was added, the viscosity of sponge cake batter showed a decreasing tendency. Spreadability of the sponge cake batter was reduced at higher specific gravity and lower viscosity.
As the amount of quinoa powder become higher, the pH of sponge cake batter decreased but its titration acidity increased. The pH and titration acidity of sponge cake batter showed a decreasing tendency at germinated quinoa.
The higher the amount of quinoa was, the lower the volume, specific volume and baking loss of sponge cake was. The volume, specific volume and the baking loss of sponge cake was lower in red quinoa than those of the white quinoa. Specially, It was significantly decreased in germinated quinoa.
During the study of volume index, symmetry index and uniformity index of sponge cake, it was found that the volume index decreased as the quinoa amount increased before and after germination. But symmetry index and uniformity index showed different characteristics before and after germination.
From the Hunter's color value of quinoa sponge cake, it was
observed that the L value of quinoa sponge cake decreased as the amount of quinoa increased, whereas the a value of quinoa sponge cake increased.
The microstructure of cross section of quinoa sponge cake showed that the lower specific gravity and the greater volume of sponge cake were, the larger pore size of sponge cake was. Although higher amount of quinoa was responsible for small pore size of sponge cake, the even pores were observed.
In the texture of sponge cake, the hardness, gumminess, chewiness increased as the amount quinoa was added. The texture of sponge cake had a increasing tendency in germinated quinoa.
From the sensory evaluation of sponge cake, it was observed that the overall preference of sponge cake more increased after germination than before germination. It was highest in the group added with 10% quinoa before germination, and was the highest in the group added with 20% quinoa after germination.
The changes of moisture content of sponge cake during storage showed a decreasing trend, which was higher at germinated quinoa.
While the pH decreased, but titration acidity increased of he sponge cake during storage.
Finally, by investigating the retrogradation of the sponge cake during storage, it was found that group with quinoa was found more effective to suppress the overall retrogradation of the sponge cake than the control. The germination of the group added 10% of quinoa was effective in slowing down the retrogradation rate of the sponge cake.
This study aims to investigate physicochemical properties of sponge cake by germinating white and red quinoa for the extension of its storage period as well as its quality improvement. First, quality characteristics was analyzed after making sponge cake, adding 10%, 20% and 30% of white quinoa(WR), red quinoa(RQ), germinated white quinoa(GWQ) and germinated red quinoa(GRQ) powder respectively.
After that, retrogradational property was analyzed during its storage as well.
It was observed that the crude protein, crude fat, and crude ash composition of white quinoa were higher than those of the red quinoa.
In contrast, red quinoa was more enriched in crude fiber composition than the white quinoa. While the crude protein, crude fat and crude ash were decreased in both white and red quinoa, the crude fiber composition of white and red quinoa tended to increase after germination.
In the analysis of Hunter’s color value of quinoa powder, it was found that the L values of white quinoa was higher than those of the red quinoa. The a values and b values were higher in red quinoa than the white quinoa. The L values of white and red quinoa were increased after germination.
The total free amino acid compositions of quinoa increased in germinated quinoa, Whereas the mineral composition of quinoa decreased.
The Xray diffraction patterns of red and white quinoa showed A shape characteristics. The diffraction peaks stayed unchanged after quinoa germination. And it had a tendency to increase the degree of crystallinity in the germinated quinoa
The result of the analysis showed that quinoa amylogram properties such as the initial pasting temperature(℃), the maximum viscosity(B.U.), the peak temperature at maximum viscosity(℃) and the breakdown decreased on white and red germination quinoa powders, but the viscosity at 50℃ and the setback increased.
In the case of amylogram properties of sponge cake batter, it was found that when quinoa was added, the setback showed an increasing tendency before and after quinoa germination. The setback of red quinoa powder was generally higher than that of the white quinoa powder in the same added amount. The setback of red quinoa powder
showed a general decreasing tendency after germination when the same amount was added.
The specific gravity of sponge cake batter was lower at red quinoa than that of the white quinoa before and after quinoa germination.
when more quinoa was added, the specific gravity of sponge cake batter showed a decreasing tendency.
The viscosity of sponge cake batter was higher in white quinoa than the red quinoa before and after quinoa germination. when more quinoa was added, the viscosity of sponge cake batter showed a decreasing tendency. Spreadability of the sponge cake batter was reduced at higher specific gravity and lower viscosity.
As the amount of quinoa powder become higher, the pH of sponge cake batter decreased but its titration acidity increased. The pH and titration acidity of sponge cake batter showed a decreasing tendency at germinated quinoa.
The higher the amount of quinoa was, the lower the volume, specific volume and baking loss of sponge cake was. The volume, specific volume and the baking loss of sponge cake was lower in red quinoa than those of the white quinoa. Specially, It was significantly decreased in germinated quinoa.
During the study of volume index, symmetry index and uniformity index of sponge cake, it was found that the volume index decreased as the quinoa amount increased before and after germination. But symmetry index and uniformity index showed different characteristics before and after germination.
From the Hunter's color value of quinoa sponge cake, it was
observed that the L value of quinoa sponge cake decreased as the amount of quinoa increased, whereas the a value of quinoa sponge cake increased.
The microstructure of cross section of quinoa sponge cake showed that the lower specific gravity and the greater volume of sponge cake were, the larger pore size of sponge cake was. Although higher amount of quinoa was responsible for small pore size of sponge cake, the even pores were observed.
In the texture of sponge cake, the hardness, gumminess, chewiness increased as the amount quinoa was added. The texture of sponge cake had a increasing tendency in germinated quinoa.
From the sensory evaluation of sponge cake, it was observed that the overall preference of sponge cake more increased after germination than before germination. It was highest in the group added with 10% quinoa before germination, and was the highest in the group added with 20% quinoa after germination.
The changes of moisture content of sponge cake during storage showed a decreasing trend, which was higher at germinated quinoa.
While the pH decreased, but titration acidity increased of he sponge cake during storage.
Finally, by investigating the retrogradation of the sponge cake during storage, it was found that group with quinoa was found more effective to suppress the overall retrogradation of the sponge cake than the control. The germination of the group added 10% of quinoa was effective in slowing down the retrogradation rate of the sponge cake.
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