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보리순 분말의 첨가가 Yellow Layer Cake의 품질특성에 미치는 영향

Effects of Young Barley Leaf Powders on the Quality Characteristics of Yellow Layer Cakes

  • 김영애 (건양대학교 식품생명공학과)
  • Kim, Yeoung-Ae (Department of Food Science and Biotechnology, Konyang University)
  • 투고 : 2011.05.13
  • 심사 : 2011.11.04
  • 발행 : 2011.12.30

초록

보리순 분말이 yellow layer cake의 품질 특성에 미치는 영향을 조사하기 위하여 보리순 분말을 밀가루의 0, 2, 4, 6, 및 8%의 수준으로 대체하여 첨가하였다. 보리순 분말을 함유한 반죽의 점성은 대조구보다 증가하였으며 반죽의 비중은 낮게 나타났다. 케이크의 비체적은 시료간에 차이가 없는 것으로 나타났다. Volume index는 대조구가 가장 낮게 나타났으며 symmetry index와 uniformity index는 차이가 없는 것으로 나타났다. 보리순 분말의 함량이 커질수록 껍질 특유의 적갈색이 나타나지 않았으며, 내부색은 보리순의 함량이 증가할수록 진한 녹색을 나타냈다. 저장기간 동안의 경도는 보리순 분말을 6%, 8% 함유한 케이크들이 낮게 나타났다. 관능검사 결과는 8% 케이크에 대한 기호도가 다른 시료들 보다 낮은 것으로 나타났으나, 그 외 보리순 분말을 2%, 4%, 및 6% 함유한 케이크들은 내부색을 제외하고는 대조구와 유의적인 차이가 나타나지 않았다. 따라서 본 실험에서는 밀가루의 일부를 보리순으로 대체하여 yellow layer cake를 제조하는 경우에는 6% 이하의 농도에서는 케이크의 품질이나 기호도에 영향을 미치지 않는 것으로 나타났다.

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  4. Effect of Young Barley Leaf Powder on Glucose Control in the Diabetic Rats vol.27, pp.1, 2016, https://doi.org/10.7856/kjcls.2016.27.1.19