Physical and Sensory Characteristics of Sponge Cakes Added Steamed Garlic and Yuza Powder

摘要: In this study we investigated the physical and sensory characteristics of sponge cakes prepared with different levels(0, 2, 4, 6, 8 10%) freeze-dried steamed garlic Yuza(Citrus junos Sieb ex Tanaka) powder, combined at same ratio. The cake height specific loaf volume were highest in 4% Yuza powder group. Moisture contents significantly higher 2 groups than other groups. With increasing content, L- b-values crust decreased, but a-value increased, when compared to control L-value crumb was insignificant within each Compared added groups, increased contents. However b-value decreased 10% hardness chewiness gumminess addition group, results evaluation showed there not significant differences amoung except for moistness. Therefore, suggest that recommended optimal level is a addition.