Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Strawberry Powders on the Quality Characteristics of Yellow Layer Cake

딸기 분말의 첨가가 옐로우 레이어 케이크의 품질특성에 미치는 영향

  • Kim, Yeoung-Ae (Department of Food Science and Biotechnology, Konyang University)
  • 김영애 (건양대학교 식품생명공학과)
  • Published : 2008.08.31
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Abstract

In order to determine the effects of strawberry powder on the baking quality of cakes, yellow layer cakes were prepared with four freeze-dried strawberry powders substitutes, at levels of 0%, 1%, 2%, 3%, 4% and 5%. Then, the physical properties, baking properties and sensory characteristics of the finished cakes were assessed. The cakes were stored for 6 days at $22^{\circ}C$ and the change in hardness during storage was evaluated. The Viscosity of the doughs, as well as the specific gravity, increased as the amount of strawberry powder in the flour increased. The volume indices of the strawberry powder cakes were less than that of control, but the other indices did not differ from those of the controls. The crust color of the strawberry cakes evidenced a reduction in L. a and b values. The crumb color also evidenced a reduction in the L and b values, but the a values increased. Sensory characteristics were evaluated by 60 students from the Dept. of Food and Biotechnology. Crust color, crumb color, moistness, softness, taste and overall acceptance were measured via a 5-scale acceptance test. The crust color of cakes containing more than 3% strawberry powders and the crumb color of all strawberry cakes evidenced lower scores than the controls. Cakes containing 5% strawberry powders were least acceptable in terms of overall characteristics. Although cakes prepared with flour containing up to 4% strawberry powder were less acceptable than the controls, general sensory scores ranged in an average${\sim}$like range. The incorporation of strawberry power into cakes was shown to increase the overall hardness.

본 연구에서는 딸기의 기능성을 지닌 케이크의 제조를 위해서 밀가루의 1%, 2%, 3%, 4%, 5%를 동결 건조시킨 딸기분말로 대체한 혼합분으로 제조한 케이크의 물리적 성질, 관능적 특성, 저장기간 동안의 경도변화를 측정하였다. 딸기분말을 함유한 반죽내의 공기혼입은 대조구보다 낮게 나타났으며 케이크의 비체적과 volume index 역시 감소한 것으로 나타났다. 내부 색상은 딸기분말의 양이 많을수록 L값과 b값은 감소하였으나 붉은 정도를 나타내는 a값은 증가하였다. 관능검사결과는 딸기분말의 첨가량이 $1{\sim}4%$ 범위에서는 케이크의 촉촉함이나 부드러움성에는 영향을 미치지 않으나, 색상이나 맛, 전반적인 기호도에서는 대조구보다 점수가 낮게 나타났다. 본 실험에서는 동결건조시킨 딸기분말을 $1{\sim}3%$ 첨가한 그룹안에서는 점도나 비중, 비체적, 관능검사 등의 결과가 유의적으로 차이가 없는 것으로 나타났으므로, 딸기분말을 3% 정도 첨가시키면 케이크의 기능성을 높이는데 응용될 수 있다고 보여진다.

Keywords

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