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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Sponge Cake with Omija Powder

오미자 분말을 첨가한 스펀지케이크의 품질 특성

  • Lee, Young-Ju (Dept. of Marine Food Science &Technology, Chonnam National University) ;
  • Lee, Hyun-Ju (Dept. of Food & Nutrition, Sunchon National University) ;
  • Kim, Young-Suk (Dept. of Food & Nutrition, Sunchon National University) ;
  • Ahn, Chang-Bum (Food Science and Nutrition, Chonnam National University) ;
  • Shim, Sun-Yup (Institute of Marine Life Science, Pukyong National University) ;
  • Chun, Soon-Sil (Dept. of Food & Nutrition, Sunchon National University)
  • 이영주 (전남대학교 해양식품.공학) ;
  • 이현주 (순천대학교 식품영양학과) ;
  • 김영숙 (순천대학교 식품영양학과) ;
  • 안창범 (전남대학교 영양식품학) ;
  • 심선엽 (부경대학교 해양생명과학연구소) ;
  • 전순실 (순천대학교 식품영양학과)
  • Received : 2011.10.25
  • Accepted : 2011.12.11
  • Published : 2012.02.29
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Abstract

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

본 연구에서는 기능성 식품인 오미자의 이용 확대를 위해 오미자 분말 1.5, 3, 4.5, 6% 첨가한 스펀지케이크를 제조하여 반죽의 비중, 점도, 스펀지케이크의 수분함량, 일반성분, 색도, 부피지수, 무게, texture, 관능검사 결과를 실시하였다. 스펀지케이크 반죽 점도는 대조군과 1.5% 첨가군이 유사한 값을 나타내었고 나머지 첨가군들은 유의적으로 감소하였다. 비중은 대조군이 0.41이었고 오미자 분말 첨가군들 사이에 유의적인 차이를 나타내지 않았다. 케이크의 수분함량과 무게는 대조군과 첨가군들 간에 유의적인 차이를 나타내지 않았다. 케이크의 외부와 내부 색도를 측정한 결과 외부의 L(명도), 녹색도, 황색도는 오미자 분말 첨가량이 증가할수록 유의적으로 감소하였으며, 내부 L(명도)과 황색도는 첨가량이 증가할수록 유의적으로 감소하였으나 녹색도는 오미자 분말 첨가량이 증가할수록 유의적으로 감소하였다. 조직감 측정 시 hardness는 유의적 차이가 나타나지 않았으며, 소비자 검사에서 부드러움은 4.5% 첨가군까지는 5점 이상의 점수를 나타내었다. Fracturability는 대조군과 오미자 분말 첨가군들 사이에 유의적인 차이를 나타내지 않았으며, resilience는 오미자 분말 첨가량이 증가할수록 유의적으로 높게 나타났다. 관능평가는 케이크의 색과 부드러움, 향미, 전체적인 기호도는 오미자 분말 3% 첨가군까지 보통 이상의 점수를 나타내었다. 위의 결과를 고려하여 오미자 분말을 첨가한 스펀지케이크 제조 시 오미자 분말을 1.5~3% 첨가하는 것이 적절한 배합비로 사료된다.

Keywords

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