Effect of Western Pumpkin on the Taste and Properties of Sponge Cake
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- Ichikawa Tomoko
- Otsuma Women's University
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- Kikushima Kazuna
- Otsuma Women's University
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- Shimomura Michiko
- Otsuma Women's University
Bibliographic Information
- Other Title
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- かぼちゃの添加がスポンジケーキの食味と物性に及ぼす影響
- カボチャ ノ テンカ ガ スポンジ ケーキ ノ ショクミ ト ブッセイ ニ オヨボス エイキョウ
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Abstract
The western pumpkin is generally rich in several vitamins and dietary fiber and has a sweet and dried taste making it pleasant to eat. This vegetable is readily available in several forms. We investigated the effect of adding fresh, frozen and dried flakes of western pumpkin on the taste and properties of sponge cake.<br>An increasing amount of western pumpkin resulted in cakes with decreasing hardness and cohesiveness, and increasing adhesiveness. The structure of the sponge cake was maintained with pumpkin added to less than 36% by weight in the fresh or frozen form, and to less than 26% in the dried flake form.<br>The sensory evaluation showed a preference for sponge cake with the foregoing amounts and forms of added western pumpkin.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 40 (2), 82-89, 2007
The Japan Society of Cookery Science
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Keywords
Details 詳細情報について
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- CRID
- 1390001204739177472
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- NII Article ID
- 110006272847
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- NII Book ID
- AN10471022
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- NDL BIB ID
- 8797999
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- ISSN
- 13411535
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed