Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Quality Characteristics of Sponge Cakes Made with Different Quantities of Broccoli Powder

브로콜리 분말이 첨가된 스폰지 케이크의 품질 특성

  • Kim, Chan-Hee (Department of Food and Nutrition, Hanyang Women's College) ;
  • Cho, Kyung-Ryun (Department of Food and Nutrition, Hanyang Women's College)
  • 김찬희 (한양여자대학 식품영양과) ;
  • 조경련 (한양여자대학 식품영양과)
  • Received : 2010.02.24
  • Accepted : 2010.04.03
  • Published : 2010.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

The substitution effects of broccoli powder for flour in the preparation of sponge cake were determined by physicochemical and sensory analysis. The specific gravity and viscosity of the cake batter and cooking loss of the cake increased with an increasing amount of broccoli powder, whereas specific loaf volume and moisture content of the cake decreased. Lightness, redness, and yellowness of crust and crumb decreased with increasing broccoli powder content. A texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness, and fracturability of the cake tended to increase in proportion to the amount of broccoli powder in the formula. In the sensory evaluation, cake prepared with 5% broccoli powder was similar to the control in moistness, softness, chewiness, and springiness. These results suggest that adding 5% broccoli powder is the best substitution ratio for sponge cake.

본 연구에서는 기능성 식품 재료인 브로콜리의 활용도를 높이기 위해 브로콜리 분말의 일반성분에 대해 알아본 다음 여러 가지 비율로 대체하여 스폰지 케이크를 제조하면서 반죽의 특성 및 제품의 품질 특성을 평가하였다. 브로콜리 분말 대체율이 증가할수록 케이크 반죽의 비중과 점도, 완성된 케이크의 굽기손실율은 증가하였고 비용적은 감소함을 보였다. 케이크의 수분함량 증감은 일정한 변화를 보이지 않았고 케이크 crust와 crumb의 색은 브로콜리 분말이 많을수록 명도와 적색도 및 황색도가 감소하는 동일한 변화를 보였다. 외형은 육안으로 보이는 단면의 질감면에서 B-5와 B-10이 가장 바람직한 스폰지 케이크의 형태를 가지는 동시에 air cell의 발달도 유사하였다. 분말 대체량이 많을수록 탄성은 감소한 반면 견고성, 씹힘성, 점착성, 부착성, 부서짐성은 증가됨을 보였고 케이크 중 B-5는 물성 결과의 모든 값에서 control과 유의차가 없었다. 관능결과에서도 B-5가 control과 가장 유사한 점수를 얻었고 15% 이상을 대체할 경우에는 관능 특성이 저하되는 것으로 평가되었다. 이상의 결과에서 스폰지 케이크 내 브로콜리 분말의 가장 적절한 대체비율은 5%로 제시할 수 있으며 브로콜리 분말의 생리기능성을 고려할 때는 10%까지도 가능할 것으로 보인다. 또한 이후 브로콜리 분말의 대체가 스폰지 케이크의 저장성에 미치는 영향 등에 대한 추가적인 연구를 통하여 브로콜리 분말을 여러 가지 가공식품에 확대 적용함이 필요하다고 사료된다.

Keywords

References

  1. Kim HU. Trends and perspectives in industry of bakery. Food Sci. Indus. 36: 3-12 (2003)
  2. Jang HG. Food Material. Sinkwang Press, Seoul, Korea. pp. 145-147 (2001)
  3. Matusheski NV, Juvik JA, Jeffery EH. Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. Phytochemistry 65: 1273-1281 (2004) https://doi.org/10.1016/j.phytochem.2004.04.013
  4. Seok DE, Kim MR, Lee KJ, Kim JH. Determination of sulforaphane in cruciferous vegetables by SIM. Korean J. Food Sci. Technol. 29: 882-887 (1997)
  5. Lee KJ, Kim MR, Kim HY. Effect of processing on the content of sulforaphane of broccoli. Korean J. Food Cookery Sci. 13: 422-426 (1997)
  6. Wi DS, Kim MR, Kim JH, Na JH, Seok DE. Volatile sulfur compounds, proximate components, minerals, vitamin C content, and sensory characteristics of the juices of kale and broccoli leaves. J. Korean Soc. Food Sci. Nutr. 28: 1201-1207 (1999)
  7. Kim JH, Seok DE, Kim MR. Isolation and identification of bioactive organosulfur phytochemicals from solvent extract of broccoli. J. Korean Soc. Food Sci. Nutr. 32: 315-319 (2003) https://doi.org/10.3746/jkfn.2003.32.3.315
  8. Lee HS, Park YW. Antioxidant activity and antibacterial activities from different parts of broccoli extract under high temperature. J. Korean Soc. Food Sci. Nutr. 34: 759-764 (2005) https://doi.org/10.3746/jkfn.2005.34.6.759
  9. Korea Food & Drug Administration. Food Standards Codex. Korean Food Industry Association. Seoul, Korea. pp. 599-637 (2007)
  10. Kim MJ, Kim JH, Oh HK, Chang MJ, Kim SH. Seasonal variations of nutrients in Korean fruits and vegetables: Examining water, protein, lipid, ascorbic acid, and $\beta$-carotene contents. Korean J. Food Cookery Sci. 23: 423-432 (2007)
  11. Cho NJ, Kim SG, Kim YH. Bakery Science. B&C World, Seoul, Korea. pp. 146-184 (2004)
  12. Watanabe N, Suzuki S, Jwao Y, Ohaha T. Confectionary Dictionary. Asakura Bookstore, Seika jiten, Japan. pp. 335-348 (1981)
  13. Mizukoshi M. Model studies of cake baking. Effect of silicone on foam stability of cake batter. Cereal Chem. 60: 399-500 (1983)
  14. Pyler EJ. Physical and chemical test methods. pp. 992-998. In: Baking Science and Technology. 3rd ed. Sosland Publishing Co., Kansas City, MO, USA (1988)
  15. Kim KO, Kim SS, Sung NK, Lee YC. Methods & application of sensory evaluation. Sinkwang Press, Seoul, Korea. pp. 131-135 (1997)
  16. Lee KH, Park HC, Her ES. Statistics and data analysis method. Hyoil Press, Seoul, Korea. pp. 253-296 (1998)
  17. Oh SH, Kim BG, Yoon ES, Lee YH. Food material dictionary. Korea Dictionary Research Publishing, Seoul, Korea. pp. 200-201 (1999)
  18. Hyun HJ, Song KH, Choi MK, Song SM. Food calory and nutrition composition table. Kyomunsa, Seoul, Korea. pp. 76-77 (2007)
  19. Sahi SS. Influence of aeration and emulsifiers on cake batter rheology and textural properties of cakes. 9th-11th. UMIST, Manchester, UK. pp. 257-260 (1998)
  20. Kweon BM, Jeon SW, Kim DS. Quality characteristics of sponge cake with addition of laver powder. J. Korean Soc. Food Sci. Nutr. 32: 1278-1284 (2003) https://doi.org/10.3746/jkfn.2003.32.8.1278
  21. Oh HJ, Kim CS. The effect of commercial doenjangs (Korean soybean paste) on the sponge cake making. Korean J. Food Cookery Sci. 20: 387-395 (2004)
  22. Lee JH, Kwak EJ, Kim JS, Lee YS. Quality characteristics of sponge cake added with mesangi (Capsosiphon fulvescens) powder. Korean J. Food Cookery Sci. 23: 83-89 (2007)
  23. Hwang YK, Kim SY. Effects of amount of egg and specific gravity on the quality of sponge cake. Korean J. Food Cookery Sci. 15: 377-381 (1999)
  24. Shin JH, Choi DJ, Kwon OC. Physical and sensory characteristics of sponge cakes added steamed garlic and yuza powder. Korean J. Food Nutr. 20: 392-398 (2007)
  25. Nagae S, Imai S, Sato T, Kaneto Y, Otsubo H. 1976. Quality characteristics of soft wheats and their use in Japan. 1. Methods of assessing wheat suitability for Japanese products. Cereal Chem. 53: 991-998 (1976)
  26. Lee JS, Kim HS, Lee YJ, Jung IC, Bae JH, Lee JS. Quality characteristics of sponge cakes containing various levels of Grifola frondosa powder. Korean J. Food Sci. Technol. 39: 400-405 (2007)
  27. Park YR, Han IJ, Kim MY, Choi SH, Shin DW, Chun SS. Quality characteristics of sponge cake prepared with red ginseng marc powder. Korean J. Food Cookery Sci. 24: 236-242 (2008)
  28. Park JY, Park YS, Chang HG. Quality characteristics of sponge cake supplemented with soy fiber flour. Korean J. Food Sci. Technol. 40: 412-418 (2008)
  29. Kim MJ, Jang MS. Quality characteristics of sponge cakes with addition of corn starch. J. Korean Soc. Food Sci. Nutr. 34: 1427-1433 (2005) https://doi.org/10.3746/jkfn.2005.34.9.1427