Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties
This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/3/508 |
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| author | Si-Yeon Kim Seok-Young Hong Hyun-Su Choi Jong-Hun Kim Se-Ho Jeong Su-Yong Lee Sung-Hun Kim Dong-Un Lee |
| author_facet | Si-Yeon Kim Seok-Young Hong Hyun-Su Choi Jong-Hun Kim Se-Ho Jeong Su-Yong Lee Sung-Hun Kim Dong-Un Lee |
| author_sort | Si-Yeon Kim |
| collection | DOAJ |
| description | This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein content. MP particles were divided into coarse (Dv<sub>50</sub> = 315 μm), fine (Dv<sub>50</sub> = 119 μm), and superfine MP (Dv<sub>50</sub> = 10 μm) fractions and added to the sponge cake after being designated to control (sponge cake prepared without MP), coarse MPS (sponge cake prepared with coarse MP), fine MPS (sponge cake prepared with fine MP), and superfine MPS (sponge cake prepared with superfine MP) groups. The sizes and surface properties of superfine MP particles were more homogeneous and smoother than the other samples. As the particle size decreased, the specific volume increased, whereas baking loss, hardness, and chewiness of the sponge cake decreased. Superfine MP and superfine MPS had the highest lutein content. The flavor of marigold and the overall acceptability of sponge cake with superfine MP were 7.90 ± 0.97 and 7.55 ± 0.76, which represents the highest values among the samples. The results of this study have shown that jet milling can contribute to improvements in texture, lutein content, and sensory qualities for baked products with MP. |
| first_indexed | 2024-03-11T09:44:47Z |
| format | Article |
| id | doaj.art-386b0c260e4149608e11da37d15598dc |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:44:47Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-386b0c260e4149608e11da37d15598dc2023-11-16T16:40:22ZengMDPI AGFoods2304-81582023-01-0112350810.3390/foods12030508Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory PropertiesSi-Yeon Kim0Seok-Young Hong1Hyun-Su Choi2Jong-Hun Kim3Se-Ho Jeong4Su-Yong Lee5Sung-Hun Kim6Dong-Un Lee7Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaCarbohydrate Bioproduct Research Center, Department of Food Science & Biotechnology, Sejong University, Seoul 05006, Republic of KoreaSmart Farm R&D, WOOREE Green Science Co., Ltd., Ansan 15409, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaThis study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein content. MP particles were divided into coarse (Dv<sub>50</sub> = 315 μm), fine (Dv<sub>50</sub> = 119 μm), and superfine MP (Dv<sub>50</sub> = 10 μm) fractions and added to the sponge cake after being designated to control (sponge cake prepared without MP), coarse MPS (sponge cake prepared with coarse MP), fine MPS (sponge cake prepared with fine MP), and superfine MPS (sponge cake prepared with superfine MP) groups. The sizes and surface properties of superfine MP particles were more homogeneous and smoother than the other samples. As the particle size decreased, the specific volume increased, whereas baking loss, hardness, and chewiness of the sponge cake decreased. Superfine MP and superfine MPS had the highest lutein content. The flavor of marigold and the overall acceptability of sponge cake with superfine MP were 7.90 ± 0.97 and 7.55 ± 0.76, which represents the highest values among the samples. The results of this study have shown that jet milling can contribute to improvements in texture, lutein content, and sensory qualities for baked products with MP.https://www.mdpi.com/2304-8158/12/3/508jet milllutein-enriched marigold powderbakingtexture profilessponge cakesensory evaluation |
| spellingShingle | Si-Yeon Kim Seok-Young Hong Hyun-Su Choi Jong-Hun Kim Se-Ho Jeong Su-Yong Lee Sung-Hun Kim Dong-Un Lee Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties Foods jet mill lutein-enriched marigold powder baking texture profiles sponge cake sensory evaluation |
| title | Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties |
| title_full | Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties |
| title_fullStr | Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties |
| title_full_unstemmed | Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties |
| title_short | Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties |
| title_sort | superfine marigold powder improves the quality of sponge cake lutein fortification texture and sensory properties |
| topic | jet mill lutein-enriched marigold powder baking texture profiles sponge cake sensory evaluation |
| url | https://www.mdpi.com/2304-8158/12/3/508 |
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