Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

The Quality Characteristics of Pound Cake Prepared with Rice Bran Powder

미강 분말 첨가 파운드 케이크의 품질특성에 미치는 영향

  • Jang, Kyeung-Hee (Department of Food Science & Technology, Yeungnam University) ;
  • Kang, Woo-Won (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Kwak, Eun-Jung (Department of Food Science & Technology, Yeungnam University)
  • 장경희 (영남대학교 외식산업학과) ;
  • 강우원 (경북대학교 식품영양학과) ;
  • 곽은정 (영남대학교 외식산업학과)
  • Received : 2009.12.15
  • Accepted : 2010.03.26
  • Published : 2010.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality changes of pound cake prepared with various concentrations of rice bran powder. Pound cake were prepared by addtion of 0, 5, 10, 20, and 30 powder to the flour of basic formulation. The specific gravity of pound cake decreased with rising powder concentration. The volume and weight and specific volume increased with rising powder concentration. The moisture of pound cake decreased with increasing powder concentration. With rising powder concentration, the a value of pound cake increased but the L and b values decreased. The texture, hardnessm cohesiveness, springness, gumminess, and chewiness of pound cake decreaed with rising powder concentration. The result of sensory evaluation when compared to pound cake with 20% rice bran powder was superior in taste, flavor, and overall preference.

다양한 생리활성 기능을 가진 미강 분말을 첨가하여 제조한 파운드케이크의 품질특성을 측정한 결과는 다음과 같다. 미강 첨가량을 달리하여 제조한 파운드케이크의 반죽에 대한 비중은 대조구가 0.78로 높게 측정되었으며 미강 첨가량이 증가함에 따라 감소하였다. 파운드케이크의 부피(mL)는 대조구가 612.50 mL, 30% 첨가구가 690.00 mL으로 미강첨가량이 증가할수록 높아졌으며 파운드케이크의 수분함량은 미강첨가량이 증가할수록 낮게 나타났다. 파운드케이크의 pH는 미강첨가 20%에서 6.91로 높게 측정되었으며 파운드케이크의 색도 측정값 중 명도와 황색도는 미강의 첨가량에 따라 낮아지고 적색도는 높아졌다. 파운드케이크의 조직감은 미강 첨가량이 증가하면서 경도와 점착성, 씹힘성이 감소하는 경향을 나타냈으며 미강의 지방함량이 경도의 변화를 감소시키는 것으로 생각된다. 파운드케이크의 관능기호도는 미강 20% 첨가구가 가장 좋은 기호도를 나타냈으며 미강 첨가 파운드의 제조 시에는 관능 기호도와 물성이 뛰어난 것으로 평가된 10%~20%의 미강을 첨가하는 것이 가장 적합할 것으로 생각된다.

Keywords

References

  1. Ministry for Food, Agriculture, Forestry and Fisheries statistics(2009)
  2. Krogsgaard-Larsen P. GABA receptors.(1989) In receptor Pharmacology Function. Williams. M, Glennon R.A., Timmermans, P.M.W.M. ed. Dekker, Inc. New York. 349-383
  3. Leventhal, A.G., Wang, Y.C., Pu, M.L., Zhou, Y.F. and Ma, Y. (2003) GABA and its agonists improved visual cortical function in senescent monkeys. Science, 300, 812-815 https://doi.org/10.1126/science.1082874
  4. Korea Food Research Institute, Minstry of Agriculture and Forestry (1997)
  5. Choi, E.H. (2007) Study on the quality characteristics of Garaedduk with rice bran. The Graduated School of Sejong University, Seoul, Korea. dept. of culinary-food service management. 4-6
  6. Kim, Y.S (2008) The newest baking certified technician, part of the practical technique. Hyeonneung Publishers, korea
  7. A.A.C.C. (1986). Official Methods of the AACC. 8th ed. American Association of Cereal Chemists, St. Paul, MN, USA, p 10-15
  8. Campbell, A.M., Penfield. M,P,, Griswold. R,M. (1979). The experimental study of food. 2nd ed. Houghton Mufflin company, Boston, MA, USA, p369-386
  9. A.O.A.C. (1996) Official methods of analysis 16th ed. Association of Official Analytical Chemists. Washington D.C., p.31-32
  10. Kim, M.H., Kim, J.O. and Shin, M.S. (2001) Effects of resistant starches on the characteristics of sponge cakes. J. Korean Soc. Food Sci. Nutr., 36, 30-40
  11. Ahn, J.M. and Song, Y.S. (1999) Physico-chemical and sensory characteristics of cakes added sea mustard and sea tangle powder. J. Korean Soc. Food Sci. Nutr., 28, 534-541
  12. Kim, Y.A. (2005) Effects of lycium chinense powder on the quality characteristics of yellow layer cake. Korean J. Food. Nutr., 34, 403-407 https://doi.org/10.3746/jkfn.2005.34.3.403
  13. Im, J.G., Kim, Y.S. and Ha, T. Y. (1998) Effect of sorghum flour Addition on the quality characteristics of muffin. Korean J. Food Sci. Technol., 30, 1158-1162.
  14. Choi, D.M., Lee, D.S. and Chung, S.K. (2007) Effects of fermentation pine needle extract on the quality plain bread. Korean J. Food Preserv. 14, 154-159
  15. Kim, C.S. (1994) The role of ingredients and thermal setting in high- ratio layer cake system. J. Korean Soc. Food Sci., Nutr., 23: 520-529
  16. Kim, S.K., Cho, N.J. and Kim, Y.H. (1999) Baking Science, B&C World, Seoul, p.74-78
  17. Lee, Y.S., Kim, W.M. and Kim, T.H. (2007) A study on the rheological and sensory properties of bread added waxy black rice flour. Korean J. Food Cookery Sci., 23, 337-345.
  18. Kim, K.H., Yun, M.H., Jo, J.E. and Yook, H.S. (2009) Quality characteristics of cookies containing various levels of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit. J. Korean Soc. Food Sci. Nutr., 38, 920-925 https://doi.org/10.3746/jkfn.2009.38.7.920
  19. Jeon, E.R. and Park, I.D. (2006) Effects of angelica plant powder in the quality characteristics of batter cakes and cookies. Korean J. Soc. Food Cookery Sci., 22, 62-68
  20. Kim, M.H. and Shin, M.S. (2003) Quality characteristics of bread made with brown rice flours of different preparations. Korean J. Soc. Food Cookery Sci., 19, 136-143
  21. Park, I.D. (2008) Effects of Cucurbit maxima duchesne pureep on quality characteristics of pound and sponge cakes. Korean J. Food Culture, 23, 748-754
  22. Park, Y.S., Shin, S. and Shin, G.M. (2008) Quality characteristics of pound cake prepared with mandarin powder. Korean J. Food Preserv., 15, 662-668
  23. Song, E.S., Kim, S.J. and Kang, M.H. (2002) Physical and sensory characteristics of low calorie layer cake made with different levels of hydrolyzed oat flour. Korean J. Food Sci. Technol. 34, 51-56
  24. Chung, N.Y. and Choi, S.N. (2005) Quality characteristics of pound cake with chlorella powder. Korean J. Food Cookery Sci., 21, 669-676
  25. Park, Y.S., Sim, S. and Shin, G.M. (2008) Quality characteristics of pound cake with citrus mondarin powder during storage. J. East Asian Soc. Dietary Life, 18, 1022-1031