Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Pound Cake with Added Mulberry Fruit Powder

오디 분말을 첨가한 파운드 케이크의 품질 특성

  • Yoo, Seung-Seok (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Jeong, Hyun-Chul (Dept. of Food Service Management & Culinary, Gyeongju University)
  • 유승석 (세종대학교 조리외식경영학과) ;
  • 정현철 (경주대학교 관광.외식조리학부)
  • Received : 2011.10.12
  • Accepted : 2012.02.09
  • Published : 2012.04.30
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Abstract

Mulberry fruit powder was substituted for wheat flour in pound cake recipes in amounts of 0%(control), 5%, 10%, 15%, and 20%. We measured the specific gravity of the dough, specific loaf volume, dough yield, baking loss, moisture content, pH, color, identified the texture, and conducted a sensory evaluation for each pound cake. Moisture content increased according to the amount of mulberry fruit powder, but specific gravity, dough yield, and pH decreased. Specific loaf volume and baking loss increased as the amount of mulberry fruit powder increased, but not considerably. The chromatic 'L' and 'b' values were reduced as more mulberry fruit powder was added to more pound cake, While the chromatic 'a' value increased. Texture hardness, springiness, gumminess and chewiness decreased as the pound cake contained more mulberry fruit powder. Cohesiveness did not show any considerable differences beteeen the cakes. A sensory evaluation showed a high preference for the pound cake made with 10% mulberry fruit powder.

Keywords

References

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