DOI QR코드

DOI QR Code

양파 분말을 첨가한 기능성 스폰지 케이크의 개발에 관한 연구

Development of Functional Sponge Cakes with Onion Powder

  • 발행 : 2003.02.01

초록

양파의 소비를 촉진시키기 위한 일환으로 양파분말을 0, 2, 4, 6, 8, 10%로 첨가하여 스폰지 케이크를 제조하였을 때 제품의 물리화학적 변화를 고찰하였다 케이크 반죽의 비중과 점도는 양파 분말 첨가량이 증가할수록 높게 나타났다. 수분 함량은 양파분말 4% 첨가군이 가장 높은 값을 나타내었다. 케이크의 높이는 양파분말 2, 4% 첨가군이 대조군보다 높은 값을 나타내었다. 케이크 crust의 L, a, b값은 양파분말 첨가량이 증가할수록 감소하는 경향이었다. 케이크 crumb의 L값은 양파분말 첨가량이 증가할수록 다소 감소하는 경향이었다. a값은 대조군, 2 및 4% 첨 가군 사이에는 유의적인 차이가 없었으며, 6, 8, 10% 첨가군 사이에도 유의적인 차이는 없었다(p>0.05). b값은 대조군과 2% 첨가군 사이에는 유의적인 차이가 없었으며, 4, 5, 8, 10% 첨가군 사이에도 유의적인 차이는 없었다 (p>0.05). 비체적의 경우 양파분말 4% 첨가군이 4.17 cc/g로 가장 높은 값을 나타내었다. 경도(hardness), 탄력성 (spring-mess), 응집성 (cohesiveness), 검성(gumminess), 씹힘성(chew mess), 복원성(resilience)은 대조군에 비해 양파분말 첨가군이 높은 값을 나타내었다. 관능검사에서는 종합적인 기호도 (overall acceptability)에서 2, 4% 첨가군이 우수하였다.

참고문헌

  1. Villar A, Gasco MA, Alcaraz MJ. 1984. Anti-inflammatory action and anti-ulcer properties of hypolaetin-8-glycosides, a novel plant flavonoid. J Pharmacol 36: 820-822. https://doi.org/10.1111/j.2042-7158.1984.tb04884.x
  2. Frag RS, Daw ZY, Abo-Raya SH. 1989. Influence of some essential oils on Aspergillus parasiticus growth and production of aflatoxins in a synthetic mechanism. J Food Sci 54: 74-76. https://doi.org/10.1111/j.1365-2621.1989.tb08571.x
  3. Katiyar SK. 1993. Protection against TPA-induced inflammation in SENCAR mouse ear skin by polyphenolic fraction of green tea. Carcinogenesis 14: 361-365. https://doi.org/10.1093/carcin/14.3.361
  4. Michael GLH, Edith JMF, Peter CHH. 1993. Dietary antioxidant flavonoids and risk of coronary heart disease. Lancet 342: 1007-1010. https://doi.org/10.1016/0140-6736(93)92876-U
  5. Duxbury DD. 2000. Onion and garlic varieties speed delivery, save $$$. Food Processing 5: 110-111.
  6. Kee HJ, Park YK. 2000. Preparation and properties of extruded snack using onion pomace and onion. Korean J Food Sci Technol 32: 578-583.
  7. Kee HJ, Ryu GH, Pak YK. 2001. Physical properties of extruded snack made of dried onion and onion pomace. J Korean Soc Food Sci Nutr 30: 64-69.
  8. Kee HJ, Park YK. 2000. Preparation and quality properties of extruded snack using onion pomace and onion. Korean J Food Sci Technol 32: 578-583.
  9. Kang SK, Kim YD, Hyun KH, Kim YW, Sung BH, Shin SC, Park YK. 1998. Development of separating techniques on quercetin-related substances in onion (in Korean) contents and stability of quercetin-related substances in onion. J Korean Soc Food Sci Nutr 27: 682-686.
  10. Kang SK, Kim YD, Hyun KH, Kim YW, Shin JS, Park YK. 1998. Development of separating techniques on quercetinrelated substances in onion (in Korean) contents and stability of quercetin-related substances in onion. 2. Optimal extracting condition of quercertin-related substances in onion. J Korean Soc Food Sci Nutr 27: 687-692.
  11. Lewick PP, Pomaranska-Lazuka W2, Witrowa-Rajchert D, Nowak D. 1998. Storage stability of dried onion. J Food Quality 21: 505-516. https://doi.org/10.1111/j.1745-4557.1998.tb00540.x
  12. Chun SS, Park JR, Cho YS, Kim MY, Kim RY, Kim KO. 2000. Effect of onion power oddition on the quality of white bread. Korean J Food & Nutr 14: 346-354.
  13. Lee SY, Kim CS, Song YS, Park JH. 2001. Studies on the quality characteristics of sponge cakes with addition of yam powders. J Korean Soc Food Sci Nutr 30: 48-55.
  14. AACC. 2000. Approved Method of the AACC 10th, American Association of Cereal Chemists, St. Paul, Minn., USA p 3 of 4.
  15. AACC. 2000. Approved Method of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, Minn., USA. p 2 of 4.
  16. Lee KH, Park HC, Her ES. 1998. Statistics and Data Analysis Method. Hyoil press, Seoul. p 253-296.
  17. Kawasome S, Yamano Y. 1990. Effect of storage humidity on moisture and texture of butter sponge. J Home Econ Japan 41: 71-75.

피인용 문헌

  1. Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes vol.16, pp.4, 2011, https://doi.org/10.3746/jfn.2011.16.4.390
  2. Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder vol.28, pp.6, 2013, https://doi.org/10.7318/KJFC/2013.28.6.651
  3. Combination Effect of Various Freezing and Thawing Techniques on Quality and Nutritional Attributes of Onions vol.44, pp.10, 2015, https://doi.org/10.3746/jkfn.2015.44.10.1492
  4. Effects of High Molecular Weight Water-Soluble Chitosan On Storage Characteristics and Quality Attributes of Sponge Cake vol.21, pp.3, 2012, https://doi.org/10.5934/KJHE.2012.21.3.577
  5. Changes in Taste Compounds during Onion Vinegar Fermentation vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.298
  6. Preparation Characteristics of Mousse Cake with Different Amounts of Cream Cheese vol.28, pp.3, 2012, https://doi.org/10.9724/kfcs.2012.28.3.241
  7. Preparation and Characteristics of Bread by Medicinal Herb Composites with Immunostimulating Activity vol.37, pp.1, 2008, https://doi.org/10.3746/jkfn.2008.37.1.109
  8. Quality Characteristics of Sulgi with Added Fresh or Frozen Red Onions vol.41, pp.2, 2012, https://doi.org/10.3746/jkfn.2012.41.2.239
  9. OPTIMIZATION OF ONION COOKIE BAKING PROCESS USING RESPONSE SURFACE METHODOLOGY vol.31, pp.3, 2008, https://doi.org/10.1111/j.1745-4557.2008.00202.x
  10. Quality Characteristics of Sponge Cake with Omija Powder vol.41, pp.2, 2012, https://doi.org/10.3746/jkfn.2012.41.2.233
  11. Effects of Young Barley Leaf Powders on the Quality Characteristics of Yellow Layer Cakes vol.18, pp.6, 2011, https://doi.org/10.11002/kjfp.2011.18.6.830