Effect of Pure Cocoa Powder Substitution rate on the Quality and Palatability of Sponge Cake

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  • 純ココア粉末の置換率がスポンジケーキの品質と食味に及ぼす影響
  • ジュンココア フンマツ ノ チカンリツ ガ スポンジケーキ ノ ヒンシツ ト ショクミ ニ オヨボス エイキョウ

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Abstract

Pure cocoa powder was used to substituted at rates of 10%, 20%, 30%, 50%, and 70% (w/w) for wheat flour to make sponge cakes, designated C10, C20, C30, C50, and C70, respectively.<br>The specific gravity of the cake batter and hardness of the sponge cake increased with higher cocoa powder levels, whereas the specific volume and cohesiveness of the cakes showed an inverse trend. The specific volumes of C50 and C70 were significantly lower than those of the other samples. The hardness of the cake tended to increase from around C30, and the cohesiveness showed a significant decrease from C30. No significant differences were observed in overall palatability between C20 and C30, which had a high rating, whereas C10, C50, and C70 were rated lower in sensory evaluation. When the cause of cake volume suppression was examined using D50, in which C50 wheat flour was replaced with wheat starch, the principal cause was found to be the relative decrease in the amount of starch surrounding the egg foam.

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