Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Quality and Antioxidant Properties of Pound Cakes Containing Licorice Powder

감초분말 첨가 파운드 케이크의 품질 및 항산화 활성

  • Park, Gyu Hwan (Department of Food Science and Engineering, Daegu University) ;
  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
  • Received : 2013.12.09
  • Accepted : 2014.01.13
  • Published : 2014.02.28
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Abstract

We investigated the feasibility of incorporating licorice powder as a value-added food ingredient in pound cake, a model system of convenient food products. The pH and moisture content gradually decreased with increasing levels of added licorice powder (p<0.05). The weight and height of the cakes decreased, and the baking loss increased as higher amounts of licorice powder were included in the formulation (p<0.05). The lightness and hardness both decreased, whereas browning increased significantly (p<0.05) with the addition of licorice powder. In addition, we observed a significant increase (p<0.05) in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities that correlated well with the licorice powder content. In consumer acceptance tests, the addition of 4% licorice powder had the most favorable effect on consumer preferences for all the attributes examined. Based on these observations, we recommend supplementing pound cakes with 4% (w/w) licorice powder to take advantage of its functional properties without sacrificing consumer acceptability.

감초분말 첨가량을 0-8%로 달리하여 파운드 케이크를 제조한 후 물리 화학적 품질, 항산화 특성 및 소비자 기호도를 비교하였다. 감초분말을 첨가한 파운드 케이크의 pH와 수분함량은 각각 6.76-6.84, 13.96-17.80% 범위에서 유의적으로 감소하였다(p<0.05). 케이크의 무게와 높이는 감소한 반면, 굽기 손실률은 증가하였다(p<0.05). 한편 명도($L^*$)는 감초분말의 첨가량이 증가할수록 유의적으로 감소하였고(p<0.05) 적색도($a^*$)는 유의적으로 증가하였다(p<0.05). 대조군 케이크의 경도는 $0.46kg_f$으로 유의적으로 가장 높은 값을 나타내었으며(p<0.05), 감초분말을 첨가량의 증가할수록 단계적으로 감소하여 8% 첨가군의 경도는 $0.29kg_f$로 유의적으로 가장 낮았다(p<0.05). 항산화 특성을 나타내는 DPPH와 ABTS radical 소거능은 유의적 차이를 나타내며 증가하였고(p<0.05), 두 지표간 상관관계가 매우 높은 것으로 나타났다. 소비자 선호도 검사 결과, 4% 첨가군이 모든 평가항목에서 유의적으로 높게 평가되어 케이크의 관능품질과 건강 기능성 효과 등을 고려할 때 감초분말 4%를 첨가한 파운드 케이크가 가장 적절한 것으로 판단된다.

Keywords

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