Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Yellow Layer Cake Containing Different Amounts of Chlorella Powder

클로렐라 분말을 첨가한 옐로우 레이어 케이크의 품질 특성

  • Kim, Ki-Ju (Gyeongbuk Yeong Gwang School) ;
  • Chung, Hyun-Chae (Division of Food, Beverage & Culinary Art, Yeungnam College of Science & Technology)
  • Received : 2010.09.30
  • Accepted : 2010.12.02
  • Published : 2010.12.31
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Abstract

This study was conducted to evaluate the baking characteristics of yellow layer cake containing chlorella powder. Chlorella at concentrations of 0, 4, 8, 12, and 16%(w/w) wheat powder were added, after which we evaluated the baking characteristics, physical properties, and sensory properties of the resulting cakes. Regarding the weight and volume of the cakes, the treatment groups were similar. However, control showed a high hardness value while 16% chlorella added cake showed a significantly low value. The 4% and 8% chlorella added groups maintained their structural condition while the 12% and 16% chlorella added groups were softer depending on the protein content of the flour, Lightness(L value) and yellowness(b value) of the cake crumbs became lower depending on the concentration of chlorella, whereas redness(a value) decreased. In the sensory test, the acceptability scores of the 12% and 16% chlorella added groups were lower compared to control while the 4% and 8% chlorella added groups had higher scores. Therefore, chlorella powder added yellow layer cake exhibited more functionality as well as higher quality.

Keywords

References

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