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Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder

꽃송이버섯 분말을 첨가한 옐로우 레이어 케이크의 품질특성

  • Jang, Woo Hyuk (The Graduate School of Bio and Information Technology, Hankyong National University) ;
  • Yoo, Young-Bok (Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration) ;
  • Kim, Byung Hee (Dept. of Food Science and Technology, Chung-Ang University) ;
  • Bae, Song-Hwan (Dept. of Food and Biotechnology, Hankyong National University)
  • 장우혁 (한경대학교 바이오정보기술대학원) ;
  • 유영복 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 김병희 (중앙대학교 식품공학과) ;
  • 배송환 (한경대학교 식품생물공학과)
  • Received : 2013.08.09
  • Accepted : 2013.08.20
  • Published : 2013.12.31

Abstract

The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.

Acknowledgement

Supported by : 농촌진흥청

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