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

  • 제42권12호
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  • Pages.1988-1993
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  • 2013
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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꽃송이버섯 분말을 첨가한 옐로우 레이어 케이크의 품질특성

Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder

  • 장우혁 (한경대학교 바이오정보기술대학원) ;
  • 유영복 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 김병희 (중앙대학교 식품공학과) ;
  • 배송환 (한경대학교 식품생물공학과)
  • Jang, Woo Hyuk (The Graduate School of Bio and Information Technology, Hankyong National University) ;
  • Yoo, Young-Bok (Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration) ;
  • Kim, Byung Hee (Dept. of Food Science and Technology, Chung-Ang University) ;
  • Bae, Song-Hwan (Dept. of Food and Biotechnology, Hankyong National University)
  • 투고 : 2013.08.09
  • 심사 : 2013.08.20
  • 발행 : 2013.12.31
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초록

본 연구에서는 불용성 식이섬유가 풍부한 꽃송이버섯을 옐로우 레이어 케이크의 원료로 이용하기 위하여 꽃송이버섯 분말을 밀가루 중량에 대해서 1~8% 수준으로 첨가하여 케이크를 제조하고 버섯 분말의 첨가량에 따른 반죽의 품질특성(pH, 비중, 점도)과 케이크의 품질특성(무게, 부피, 비용적, 굽기 손실률, 색도, 물성) 및 관능적 특성을 조사하였다. 꽃송이버섯 분말을 2% 이하로 첨가한 반죽은 대조군과 유사한 품질특성을 나타내었다. 꽃송이버섯 분말의 첨가량이 증가함에 따라 케이크의 부피, 비용적, 굽기 손실률은 감소하는 경향을 나타내었고 케이크 껍질과 내부의 색상 모두 어두워지는 현상이 관찰되었다. 꽃송이버섯 분말의 첨가량이 늘어날수록 케이크의 물성 중 경도, 검성, 씹힘성은 감소하는 경향을 나타내었으며 저장 중 경도 변화도 적었다. 관능검사 결과 꽃송이버섯 분말을 2% 이하로 첨가한 케이크는 꽃송이버섯 분말을 첨가하지 않은 케이크보다 관능적 특성이 우수한 것으로 평가되었으나 첨가량이 4% 이상에서는 케이크의 기호성이 오히려 감소하는 것으로 나타났다. 이상의 실험 결과를 종합해 보면 꽃송이버섯 분말 첨가 옐로우레이어 케이크의 제조 시 꽃송이버섯 분말의 첨가량은 2%가 가장 적합한 것으로 판단되었다.

The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.

키워드

참고문헌

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피인용 문헌

  1. 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