2023 Volume 56 Issue 3 Pages 132-140
We evaluated the quality characteristics and palatability of sponge cake made using a microwave compared with a conventional oven. We compared three samples, each containing a proportion of wheat flour and sugar fixed at 30%, a conventional oven-baked sponge cake containing 40% egg (OS), microwave-cooked with the same ratio (MS), and microwave-cooked cake containing 20, 12.5, and 7.5% egg, water, and oil (MB), respectively. The microwave shortened the heating time to 1/15 compared with the oven. The specific volume of MS was higher than that of OS, but the structure of MS was non-uniform. MS was not preferred because of its hardness and mouth feel. Although MB had a marginally lower specific volume than OS and MS, it had a soft and brittle structure and was preferred over MS. In the case of microwave heating, the palatability was improved by using the MB ratio as opposed to the MS ratio. Furthermore, in sensory evaluation, MB was evaluated favorably in that it had a unique softness and was of different quality and palatability from OS.
