Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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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.

구기자의 기능성을 지닌 케이크의 제조를 위해서 밀가루의 4%, 0%, 12%, 16%, 20%를 구기자 분말로 대체한 후에, 케이크의 물리적, 관능적 특성을 조사하였다. 또한 저장기간 동안의 케이크의 경도와 수분함량의 변화를 측정하여, 케이크의 품질변화에 미치는 영향을 검토하였다. 구기자 함량이 12%, 16%, 20%인 반죽의 비중은 유의성 있게 감소하였지만, 케이크의 비 체적은 20% 첨가구를 제외하고는 차이를 나타내지 않았다. 껍질색은 구기자의 첨가량이 증가함에 따라 갈색이 진해지괴 어두워졌으며, 내부색은 첨가량이 증가함에 따라 어둡고 주황색이 진해졌다. 구기자를 4%, 8% 함유한 케이크는 촉촉함과 부드러움성, 기호도에서 대조구와 차이가 없는 것으로 평가되어 케이크에 대한 구기자 분말의 최적 대체비율은 4-8%로 나타났다.

Keywords

References

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