Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Sponge Cake upon Addition of Paprika Powder

파프리카 분말을 첨가한 스폰지 케이크의 품질특성

  • Jeong, Chang-Ho (Division of Applied Life Sciences, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Kim, Jin-Hee (Division of Applied Life Sciences, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Cho, Jeong-Rai (Division of Applied Life Sciences, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Ahn, Cheol-Gun (Gyeongnam Agricultural Research and Extension Service) ;
  • Shim, Ki-Hwan (Division of Applied Life Sciences, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University)
  • 정창호 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) ;
  • 김진희 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) ;
  • 조정래 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) ;
  • 안철근 (경남농업기술원) ;
  • 심기환 (경상대학교 대학원 응용생명과학부.농업생명과학연구원)
  • Published : 2007.06.28
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Abstract

This study investigated the quality characteristics of sponge cakes with addition of paprika powders prepared from different cultivars. Powders from the special cultivar(FDFP: freeze dried fiesta paprika powder) and the fiesta cultivar(FDFP: freeze dried fiesta paprika powder) were used. The specific gravities, viscosities, heights, specific volumes, colors, textures and sensory evaluations of cake dough containing 2, 4 and 6%(all w/w) paprika powders were measured. Specific gravity and viscosity tended to increase on addition of paprika powder. Cake height and specific volume tended to decrease on addition of paprika powder. Substitution of paprika powder for flour also resulted in decreased yellowness and lightness, and increased redness, of the cake crust. The hardness of cakes containing paprika powders was higher than that of control cakes without paprika powders. Thecolor of the cake crust became darker as the amount of paprika powder increased. The results of sensory evaluation by quantitative descriptive analysis showed that the overall acceptability of sponge cakes containing 4% paprika powder, from either cultivar, was higher than that of control cakes without paprika powder.

파프리카 분말을 스폰지 케이크 제조에 이용하고자 동결 건조된 두 가지 파프리카 분말을 밀가루 배합비에 2, 4 및 6%의 비율로 첨가하여 반죽의 비중과 점도 및 그에 따른 최종 케이크 품질, 물리적 및 관능적 특성을 조사하였다. 이들의 결과에서 품종이 다른 두 종류의 파프리카 분말의 첨가 비율이 증가함에 따라 케이크 반죽 비중 및 점도는 증가하였고, 케이크의 부피와 높이는 오히려 감소하는 경향을 나타내었다. 색상은 파프리카 분말의 첨가에 따라 표면과 내부의 색깔을 모두 어둡게 하였으며, 조직감은 파프리카 분말의 첨가량의 증가에 따라 경도가 증가하였다. 파프리카의 품종이 스폰지 케이크의 관능검사에 미치는 영향에서는 파프리카 분말 4% 첨가구가 파프리카 분말을 첨가하지 않은 대조구에 비하여 높은 기호도를 나타내었다.

Keywords

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