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The quality characteristics and retrogradation analysis of sponge cakes added with different ratios (i.e., 0, 6, 12, 18 and 24 wt%) of freeze dried Peucedanum japonicum powder (FDPP). The specific gravity of the batter and the baking-loss rate of the sponge cake were found to increased significantly upon increasing to amount of FDPP. The lightness (L) and yellowness (b) values also increased. In addition, the specific volume and volume index were the highest in 12% FDPP group. Furthermore, in the presence of FDPP, the symmetry index was good in the range of –0.01–0.15, and the uniformity index was low, while the hardness and chewiness increased upon the addition of FDPP. During storage, the inhibition effect of retrogradation in the sponge cake was ranged from of 6 to 18%, and the acceptance test indicated that the addition of FDPP in quantities up to 12% did not cause a negative effect on the sensory attributes. The obtained results therefore suggested that sponge cakes prepared using 12% FDPP exhibit superior quality characteristics, retrogradation results, and sensory properties.

Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder