The Quality Characteristics of Pound Cake Prepared with Rice Bran Powder

미강 분말 첨가 파운드 케이크의 품질특성에 미치는 영향

  • Jang, Kyeung-Hee (Department of Food Science & Technology, Yeungnam University) ;
  • Kang, Woo-Won (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Kwak, Eun-Jung (Department of Food Science & Technology, Yeungnam University)
  • 장경희 (영남대학교 외식산업학과) ;
  • 강우원 (경북대학교 식품영양학과) ;
  • 곽은정 (영남대학교 외식산업학과)
  • Received : 2009.12.15
  • Accepted : 2010.03.26
  • Published : 2010.04.30

Abstract

This study investigated the quality changes of pound cake prepared with various concentrations of rice bran powder. Pound cake were prepared by addtion of 0, 5, 10, 20, and 30 powder to the flour of basic formulation. The specific gravity of pound cake decreased with rising powder concentration. The volume and weight and specific volume increased with rising powder concentration. The moisture of pound cake decreased with increasing powder concentration. With rising powder concentration, the a value of pound cake increased but the L and b values decreased. The texture, hardnessm cohesiveness, springness, gumminess, and chewiness of pound cake decreaed with rising powder concentration. The result of sensory evaluation when compared to pound cake with 20% rice bran powder was superior in taste, flavor, and overall preference.

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