Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Pound Cake Prepared with Mandarin Powder

밀감 분말을 첨가한 파운드케이크의 품질특성

  • Park, Yeong-Sun (Department of Hotel Culinary Arts, Jeju Halla College) ;
  • Shin, Sol (Department of Food and Cooking Science, Sunchon National University) ;
  • Shin, Gil-Man (Department of Food and Cooking Science, Sunchon National University)
  • 박영선 (제주한라대학 호텔조리과) ;
  • 신솔 (순천대학교 조리과학과) ;
  • 신길만 (순천대학교 조리과학과)
  • Published : 2008.10.31
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Abstract

This study investigated the quality of pound cake prepared with various concentrations of mandarin powder. Pound cake was prepared by addition of 0, 5, 10, 15 and 20% (all w/v) powder to the flour of the basic formulation. The weight of pound cake increased with rising powder concentration. The volume and baking loss decreased with increases in powder. The pH of pound cake decreased with increasing powder concentration. With rising powder concentration, the L value of the crumb decreased but the a and b values increased. The texture, hardness, gumminess, chewiness, and adhesiveness of pound cake significantly increased with increasing powder concentration, but the springiness and cohesiveness significantly decreased. In sensory evaluation, when compared to control, pound cake with 10% (w/v) mandarin powder was superior in taste, flavor, and overall preference.

밀감 분말을 첨가한 기능성 파운드케이크를 개발하기 위하여 파운드케이크를 제조하여 품질특성을 조사하였다. 파운드케이크 무게는 밀감 분말의 첨가량이 증가할수록 증가하였다. 부피와 굽기 손실률은 대조구가 가장 높았으며, 밀감 분말의 첨가량이 증가할수록 감소하는 경향을 보였다. pH 측정에서는 대조구가 가장 높게 나타났으며, 밀감 분말 첨가량이 증가함에 따라 pH는 점점 낮아 졌다. 색도는 밀감 분말의 첨가량이 증가할수록 L값은 낮아졌으며 a값과 b값은 증가하였다. 조직감에서는 경도(hardness), 점착성(gumminess), 씹힙성(chewiness), 부착성(adhesiveness)은 증가하였고, 탄력성(springiness), 응집성(cohesiveness)은 감소하였다. 관능평가에서는 맛, 향미, 전체적인 기호도 에서는 대조구보다 10% 밀감 분말의 첨가구가 높게 나타났다. 그러므로 밀감 분말을 10% 첨가하면 기능성 파운드케이크 제조에 긍정적인 가능성이 있다고 생각되어진다.

Keywords

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