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Effects of Lycium chinense Powders on the Quality Characteristics of Yellow Layer Cake

구기자 분말의 첨가가 옐로우 레이어 케이크의 품질특성에 미치는 영향

  • Kim, Yeoung-Ae (Dept. of Food Science and Biotechnology, Konyang University)
  • 김영애 (건양대학교 식품생명공학과)
  • Published : 2005.03.01

Abstract

A study was conducted to evaluate the effect of substitution of the flour with Lycium chinense powder on the characteristics of yellow layer cake. Physical properties including specific gravity, specific volume, cake index and color were measured. Also, the hardness change during 6 storage days at 22℃ were measured. Even though the specific gravity of batter decreased significantly with respective addition of 12%, 16% and 20% Lycium chinense powder, the specific volume of cakes did not show difference except the case of 20% addition. The addition of Lycium chinense powder did not influence on cakes' appearance negatively except that of 20% cake. The crust became darker as the level of Lycium chinense powder increased. The crumb color turned into dark orange with addition of Lycium chinense powder, and the intensity became stronger as the level of Lycium chinense powder increased. Both 4% and 8% Lycium chinense powder cakes were scored as same as control in moistness and softness. And they were favored as much as control.

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