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 Rubus coreanus Miquel Concentrate

복분자 농축액을 첨가한 파운드케이크의 품질 특성

  • Ji, Joung-Lan (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Jeong, Hyun-Chul (Dept. of Foodservice Management & Culinary, Gyeongju University)
  • 지정란 (세종대학교 조리외식경영학과) ;
  • 정현철 (경주대학교 외식조리학부)
  • Received : 2013.01.21
  • Accepted : 2013.06.27
  • Published : 2013.06.30
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Abstract

The Rubus coreanus Miquel concentrate was added in 0 (control), 10, 20, 30, and 40% substitution ratios by weight per sugar. The specific gravity and water content in pound cake batter tended to increase specific gravity according to the added Rubus coreanus Miquel concentrate. The volume, weight, and specific loaf volume in pound cake tended to decrease by according to the addition Rubus coreanus Miquel concentrate. Moisture contents in pound cake tended to increase long the addition Rubus coreanus Miquel concentrate. Brix and pH also decreased. 'L' and 'b' along with the increase in 'a' values were followed in proportion to the substitution ratio. Typical textural parameters like hardness, gumminess, and chewiness were increased in proportion to the substitution ratios, but springiness decreased. Adhesiveness and cohesiveness did not show any considerable differences between the pound cakes. The sensory evaluation showed a high preference for pound cake made with 30% Rubus coreanus Miquel concentrate.

Keywords

References

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