Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Egg White Manufacturing Conditions on the Physicochemical and Sensory Properties of Angel Food Cakes

난백분말 제조 조건에 따른 엔젤 푸드 케이크의 특성 변화

  • Yang, Hae-Young (Department of Food Science and Technology, Chung-Ang University) ;
  • Kim, Min-Young (Department of Food Science and Technology, Chung-Ang University) ;
  • Kim, Jeong-Yeon (Department of Food Science and Technology, Chung-Ang University) ;
  • Shim, Jae-Yong (Department of Food and Biotechnology, Food and Bio-Industrial Research Center, Hankyong National University) ;
  • Imm, Jee-Young (Department of Foods and Nutrition, Kookmin University) ;
  • Park, Ki-Hwan (Department of Food Science and Technology, Chung-Ang University)
  • 양혜영 (중앙대학교 식품공학과) ;
  • 김민영 (중앙대학교 식품공학과) ;
  • 김정연 (중앙대학교 식품공학과) ;
  • 심재용 (한경국립대학교 식품생명공학과) ;
  • 임지영 (국민대학교 식품영양학과) ;
  • 박기환 (중앙대학교 식품공학과)
  • Published : 2009.04.30
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Abstract

The principal objective of this study was to determine the optimum manufacturing conditions of egg white with high foaming property for the production of angel food cakes. The egg whites were desugarized and powdered at predetermined pHs and drying temperatures. The physicochemical properties of the produced cakes were measured and sensory evaluations were conducted on a 9-point scale. The volume and textural properties of cakes produced from spray-dried egg whites did not differ from those of the cakes prepared from the control egg whites. The pH of batter and the specific gravity of foam and batter with egg white powder at pH 6.74/66.5$^{\circ}C$ did not differ from those of the control, whereas the one prepared with commercial powder lost the characteristics of cake to a significant degree. The overall acceptance scores of egg white powder of pH 6.74/66.5$^{\circ}C$ and commercial powder were 6.25 and 2.33 as compared to the control (6.42). These results indicate that the egg white powder that was desugarized, pH-adjusted to 6.74, and dried at 66.5$^{\circ}C$ might be utilized to prepare angel food cakes with the desirable physicochemical and sensory attributes.

거품성능과 겔형성능이 우수한 것으로 확인된 난백분말(pH 6.34, 72.5$^{\circ}C$; pH 6.74, 66.5$^{\circ}C$; pH 7.72, 76$^{\circ}C$)과 상업용 난백분말로 각각 엔젤 푸드 케이크를 제조하여 일반적인 특성을 조사하였다. pH 6.74, 66.5$^{\circ}C$와 pH 7.72, 76$^{\circ}C$의 조건으로 제조된 난백분말로 만든 엔젤 푸드 케이크의 거품과 반죽의 비중, 케이크의 부피 및 물성 등을 측정한 결과는 난백을 사용하여 만든 대조구와 차이가 없는 것으로 나타나고 있으나 상업용 난백분말로 제조한 케이크는 모든 면에서 크게 떨어지는 것으로 나타났다. 종합적 기호도 면에서는 처리 조건 pH 6.74, 66.5$^{\circ}C$의 난백분말로 만든 엔젤 푸드 케이크만이 대조구와 유사하게 평가되고 나머지는 다소 낮았으며, 상업용 난백분말로 만든 엔젤 푸드 케이크는 아주 낮았다. 따라서 난백의 pH를 6.74로 조정한 후 건조온도 66.5$^{\circ}C$에서 제조한 난백분말은 엔젤 푸드 케이크를 만드는데 적합한 조건으로 나타났다.

Keywords

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