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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Sponge Cake with Pakchoi (Brassica compestris L. ssp chinensis Jusl.) Powder

청경채를 첨가한 스펀지케이크의 품질특성

  • Published : 2009.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

The effect of Pakchoi addition on the quality characteristics of sponge cake was investigated. Pakchoi sponge cake was prepared with different ratios of Pakchoi powder (0, 3, 6, and 9%). The specific gravities of the batter with Pakchoi powder were higher than control. pH of the batter ranged from 7.43 to 7.74, and the values were lower than control. The specific volumes of sponge cake were gradually decreased by the increasing additions of Pakchoi powder. Crumb color values of lightness (L) and redness (a) decreased by the addition of Pakchoi powder, while yellowness (b) value was increased. In texture analysis, hardness, gumminess and brittleness of sponge cake were increased by the level of Pakchoi powder, but there was no significant differences with control and 3% Pakchoi sponge cake. In the sensory evaluation, 3% Pakchoi sponge cake was better on taste, texture and overall acceptability, while 6%, Pakchoi sponge cake was better on color and flavor. Consequently sponge cake quality with 3% Pakchoi powder was considered the best.

본 연구는 소비자의 기호에 맞는 기능성 스펀지케이크를 개발하기 위한 연구의 일부로 청경채 분말의 첨가량을 3, 6, 9%로 다르게 첨가하여 제조한 스펀지케이크의 특성에 관하여 조사하였다. 그 결과 반죽의 비중은 청경채 분말의 첨가량이 증가함에 따라 증가하였다. 반죽의 pH는 청경채 첨가군이 대조군보다 낮았으며 청경채 분말의 첨가량이 증가함에 따라 감소하였다. 스펀지케이크의 무게는 청경채 분말 첨가 비율에 따라 약간의 변이는 나타났지만 대조군과 청경채 분말 첨가군 간에 유의적인 차이는 나타나지 않았으나, 케이크의 부피는 대조군과 청경채 분말 첨가군 간에 유의적인 차이를 보였으며, 청경채 분말의 첨가량이 증가함에 따라 감소하였다. 따라서 비용적도 청경채 분말 첨가군이 대조군보다 낮았으며, 청경채 분말의 첨가량이 증가할수록 유의적으로 감소하였다. 스펀지케이크의 내부 색도는 청경채 분말의 첨가량이 증가함에 따라 L값은 감소하는 경향을 보였으며, a값은 첨가량에 비례하여 유의적으로 줄어들었고, b값은 유의적으로 증가하였다. 일반성분 분석결과에서는 TDF는 청경채 분말 첨가량이 증가함에 따라서 증가하는 경향을 나타내었다. Texture 특성에서는 응집성은 청경채분말의 첨가량이 증가함에 따라서 감소하였고, 경도, 점착성, 부서짐성은 첨가량의 증가에 따라서 증가하였으며 대조군과 3%간의 유의적인 차이는 없었다. 관능검사에서는 종합적인 기호도에서 3, 6% 첨가군이 우수하였다. 따라서 식이섬유 함량이 높은 청경채 분말을 이용하여 새로운 스펀지케이크 제조 시 3% 첨가할 경우 스펀지케이크의 texture 특성은 크게 변화시키지 않으면서 품질과 영양성이 우수한 기능성 스펀지케이크의 제조가 가능할 것으로 판단된다.

Keywords

References

  1. Kim HU. 2003. Trends and perspectives in industry of bakery. Food Science and Industry 36: 3-12
  2. Oh SC, Nam HY, Cho JS. 2002. Quality properties an sensory characteristics of sponge cake as affected by additions of Dioscorea japonica flour. Korean J Soc Food Cookery Sci 18: 185-192
  3. Kweon BM, Jeon SW, Kim DS. 2003. The quality characteristics of sponge cake with addition of laver powder. J Korean Soc Food Sci Nutr 32: 1278-1284 https://doi.org/10.3746/jkfn.2003.32.8.1278
  4. Ilyas C, Yusuf Y, Fatma I, Ozlem U. 2007. Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chem 101: 907-911 https://doi.org/10.1016/j.foodchem.2006.02.063
  5. 박권우, 류경오. 2000. 기능성 채소. 허브월드, 서울
  6. Kim DJ, Kim JM, Hong SS. 2004. The composition of dietary fiber on brassica vegetables. J Korean Soc Food Sci Nutr 34: 700-704 https://doi.org/10.3746/jkfn.2004.33.4.700
  7. Robertson JA, Eastwood MA. 1981. An investigation of the experimental conditions which could affect water-holding capacity of dietary fiber. J Sci Food Agric 32: 819-825 https://doi.org/10.1002/jsfa.2740320811
  8. Bowman BA, Russell RM. 2003. Present knowledge in nutrition. 8th ed. The Korean Nutrition Society, Seoul. p 85-93
  9. Trowell H. 1976. Definition of dietary fiber and hypotheses that it is a protective factor in certain diseases. Am J Clin Nutr 29: 417-427
  10. Cummings JH. 1978. Nutritional implications of dietary fiber. Am J Clin Nutr 31: 21-29
  11. Burkitt DP, Walker AR, Painter NS. 1974. Dietary fiber and disease. J Am Med Assoc 229: 1068-1074 https://doi.org/10.1001/jama.229.8.1068
  12. 농촌진흥청 농촌생활연구소. 2006. 식품성분표. 제7개정판. p 152-153
  13. 東京製菓學校. 2003. 洋菓子製菓理論. 日本. p 14-21
  14. AACC. 2000. Approved Method of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. 72-10, 02-52
  15. Pyler EJ. 1979. Physical and chemical test method. In Baking science and technology. Sosland pub. Co., Merrian, Kansas. Vol 2, p 891-895
  16. AOAC. 1990. Official Methods of Analysis. 13th ed. Association of Official Analytical Chemists, Arington, VA. p 342
  17. Prosky LNG, Furda I, De Vries JW, Schweizer TF, Harland BF. 1985. Determination of total dietary fiber in foods, food products and total diets: Collaborative study. J Assoc Off Anal Chem 68: 677-683
  18. Lee KH, Park KC, Her ES. 1998. Statistics and Data Analysis Method. Hyoil press, Seoul. p 253-296
  19. Choi GY, Bae JH, Han GJ. 2007. The quality characteristics of sponge cake containing a functional and natural product (1. mulberry leaf powder). J East Asian Soc Dietary Life 17: 703-709
  20. Bennion EB, Bamford GST. 1997. The Technology of Cake Making. 6th ed. Blacki Academic & Professional, London. p 337
  21. 김성곤, 조남지, 김영호. 1999. 제과제빵과학. (주)비엔씨월드, 서울
  22. Pomeranz Y, Shogrem MD, Finney KF, Bechter DB. 1997. Fiber in bread making effects on functional properties. Creal Chem 54: 25-41
  23. Park YR, Kim MY, Choi SH, Shin DW, Chun SS. 2008. Quality characteristics of sponge cake prepared with red ginseng marc powder. Korean J Food Cookery Sci 24: 236-242
  24. Chung NY, Choi SN. 2005. Quality characteristics of pound cake with chlorella powder. Korean J Food Cookery Sci 21: 669-676
  25. Ahn JM, Song YS. 1999. Physicochemical sensory characteristics of cakes added sea mustard and sea tangle powder. J Korean Soc Food Sci Nutr 28: 534-541

Cited by

  1. Nutritional Evaluation and Comparison of New Pak Choi Cultivars from China with Chinese Cabbage Cultivars Popular in Korea vol.42, pp.9, 2013, https://doi.org/10.3746/jkfn.2013.42.9.1412
  2. A Study on Applying the Biopolymer (hydroxyethyl methylcellulose) to Prepare Quick Bread Rice Muffins vol.28, pp.4, 2012, https://doi.org/10.9724/kfcs.2012.28.4.423
  3. Quality Characteristics of Chiffon Cake Made with Loquat Fruits (Eriobotrya japonica) Powder vol.31, pp.2, 2015, https://doi.org/10.9724/kfcs.2015.31.2.144
  4. Quality and Antioxidant Properties of Sponge Cake containing Radicchio (Cichorium intybus L.) Powder vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.910
  5. Quality and Antioxidant Characteristics of Sponge Cake with Asparagus (Asparagus officinals L.) Powder vol.31, pp.5, 2015, https://doi.org/10.9724/kfcs.2015.31.5.642
  6. Quality and Antioxidant Properties of Sponge Cakes Incorporated with Pine Leaf Powder vol.45, pp.1, 2013, https://doi.org/10.9721/KJFST.2013.45.1.53
  7. Quality characteristics and antioxidant activity of rice sponge cake with added green tea powder vol.48, pp.4, 2016, https://doi.org/10.9721/KJFST.2016.48.4.354
  8. Quality Characteristics of Sponge Cake with Erythritol vol.38, pp.11, 2009, https://doi.org/10.3746/jkfn.2009.38.11.1606
  9. Quality Properties of Sponge Cake with Added Spergularia marina griseb powder vol.31, pp.1, 2016, https://doi.org/10.7318/KJFC/2016.31.1.081
  10. Gamma-irradiation Elimination of Brown Color from the Anti-inflammatory Agent Containing an Undaria pinnatifida Extract vol.42, pp.5, 2009, https://doi.org/10.5657/kfas.2009.42.5.468
  11. Quality Characteristics of Sponge Cake with Omija Powder vol.41, pp.2, 2012, https://doi.org/10.3746/jkfn.2012.41.2.233
  12. Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes vol.16, pp.4, 2011, https://doi.org/10.3746/jfn.2011.16.4.390
  13. Quality Characteristics and Antioxidant Properties of Rice Chiffon Cakes with Wild Grape Powder vol.44, pp.1, 2015, https://doi.org/10.3746/jkfn.2015.44.1.118
  14. Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.1988
  15. Quality Characteristics of Sponge Cake added with Citrus peel Powder vol.21, pp.5, 2009, https://doi.org/10.20878/cshr.2015.21.5.008
  16. 구기자 분말을 첨가한 스펀지케이크의 품질특성 vol.21, pp.6, 2015, https://doi.org/10.20878/cshr.2015.21.6.006
  17. 오미자를 첨가한 스펀지케이크의 품질특성 vol.22, pp.2, 2009, https://doi.org/10.20878/cshr.2016.22.2.008
  18. 쑥 분말을 첨가한 스펀지케이크의 품질 특성 vol.22, pp.5, 2009, https://doi.org/10.20878/cshr.2016.22.5.015
  19. 양배추 분말을 첨가한 스펀지 케이크의 품질특성 및 항산화 활성 vol.24, pp.2, 2009, https://doi.org/10.11002/kjfp.2017.24.2.294
  20. 석류 껍질 분말을 첨가한 스펀지 케이크의 품질 특성, 노화도 분석 및 항산화 활성 vol.30, pp.3, 2009, https://doi.org/10.9799/ksfan.2017.30.3.578
  21. 모링가 분말을 첨가한 스펀지케이크의 품질특성 vol.24, pp.3, 2009, https://doi.org/10.20878/cshr.2018.24.3.018
  22. Quality Characteristics of Muffins Added with Suaeda japonica Powder vol.31, pp.5, 2009, https://doi.org/10.17495/easdl.2021.10.31.5.311