The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality and Antioxidant Properties of Sponge Cake containing Radicchio (Cichorium intybus L.) Powder

라디치오 분말을 첨가한 스펀지 케이크의 품질 및 항산화 특성

  • O, Hyeon Bin (Dept. of Food and Nutrition, Korea University) ;
  • Choi, Byung Bum (Major in Food and Nutrition, Division of Food Science & Culinary Arts, Shinhan University) ;
  • Kim, Young-Soon (Dept. of Food and Nutrition, Korea University)
  • 오현빈 (고려대학교 식품영양학과) ;
  • 최병범 (신한대학교 식품조리과학부 식품영양전공) ;
  • 김영순 (고려대학교 식품영양학과)
  • Received : 2015.09.02
  • Accepted : 2015.10.19
  • Published : 2015.10.31
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Abstract

Radicchio (Cichorium intybus L.) is widely known to have antioxidant, anti-cancer, and digestion-promoting effects. Antioxidant activity and sensory characteristics of sponge cakes made with radicchio powder were investigated in this study. Sponge cakes were made with freeze-dried radicchio powder added to the flour at concentrations of 1, 3, 5, and 7%. As the amount of radicchio powder increased, the specific gravity of radicchio-containing sponge cakes significantly increased. pH value did not significantly differ between groups. Moisture content decreased from 30.72% (control) to 28.68% (7% radicchio) and loss of mass during baking increased from 7.11% (control) to 9.36% (7% radicchio). L (brightness) and b (yellowness) of sponge cakes decreased while redness increased. Hardness and chewiness decreased as concentration of radicchio powder increased. Springiness and cohesiveness did not significantly differ between any of the groups. Total polyphenol contents ranged from 0.12 to 0.31 mg GAE/g. DPPH scavenging activity significantly increased as the amount of radicchio powder increased. Overall acceptability of sensory experience measured on a 7-point scale was highest in the 3% radicchio cakes (5.35). In conclusion, the addition of 3% radicchio powder improves the sensory qualities of radicchio sponge cakes.

본 연구에서는 기능성 제빵제품 개발의 일환으로 라디치오 분말을 첨가하여 스펀지 케이크를 제조하고, 분말 첨가 비율(1~7%)에 따른 스펀지 케이크의 품질 특성 및 항산화 활성을 분석하여 적절한 라디치오 분말 첨가량을 제시하고자 하였다. 라디치오 스펀지 케이크의 pH는 라디치오 분말을 첨가함에 따라 유의적인 차이를 보이지 않았다으나, 감소하는 경향이 나타났다. 스펀지 케이크의 비중은 유의적으로 증가하는 결과를 보였다. 수분 함량은 감소하였으며, 굽기 손실률은 증가하는 경향을 보였다. Crust의 색도는 라디치오 분말의 첨가 수준에 따라 L, a, b값이 유의적으로 감소하였고, Crumb의 색도는 L값과 b값이 감소하고, a값은 증가하는 경향을 보였다. 조직감 측정에서는 경도와 씹힘성이 점차 감소하였고, 응집성과 탄력성은 유의적인 차이가 없었다. 라디치오 분말 첨가량에 따라 총 폴리페놀 함량이 유의적으로 증가하였고, DPPH 라디칼 소거능 측정에서 $IC_{50}$은 점점 감소하여 라디치오 분말을 첨가할수록 스펀지 케이크의 항산화력이 높아지는 것으로 나타났다. 관능검사 결과, 향미, 단맛, 촉촉함, 씹힘성 등이 분말 첨가에 따라 감소하였으나, 3% 첨가군에서 색상 및 전반적인 기호도에서 높은 점수를 받아, 라디치오 분말을 첨가한 스펀지 케이크 제조 시 밀가루의 3%를 라디치오 분말로 대체하는 것이 가장 적절한 것으로 사료된다.

Keywords

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