Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Characteristics of Sponge Cake added with Suaeda asparagoides

나문재를 첨가한 스펀지케이크의 품질 특성

  • An, Ho-Ki (Dept. of Food Service Management, Baekseok Culture University) ;
  • Cho, Seung-Gyun (Dept. of Food Service Management, Baekseok Culture University) ;
  • Hong, Geum-Ju (Dept. of Food Service Management, Baekseok Culture University)
  • 안호기 (백석문화대학교 외식산업학부) ;
  • 조승균 (백석문화대학교 외식산업학부) ;
  • 홍금주 (백석문화대학교 외식산업학부)
  • Received : 2015.11.09
  • Accepted : 2016.04.01
  • Published : 2016.04.30
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Abstract

The study was conducted to evaluate the effect of substitution of flour with Suaeda asparagoides(at the levels of 0%, 2%, 4%, and 6%) on the characteristics of sponge cake. The specific gravity of batter increased significantly as the content of Suaeda asparagoides increased. The specific volume and baking loss rate of cake decreased significantly as the content of Suaeda asparagoides increased. The volume and weight of batter increased significantly as the content of Suaeda asparagoides increased. Texture analysis showed that the control had the lowest hardness and highest springiness. According to sensory evaluation, the experiment groups scored higher points in texture acceptance than the control. Above all, the 2~4% samples scored the highest points in aroma, taste, appearance, and overall acceptance.

본 연구는 나문재를 밀가루 중량에 대해서 0%, 2%, 4%, 6%로 대체 첨가하여 스펀지케이크의 특성을 알아보았다. 반죽의 비중은 나문재 첨가량이 증가할수록 유의적으로 증가하였으며, 비용적은 나문재 함량이 많을수록 유의적으로 감소하였다. 무게는 나문재 첨가량이 증가함에 따라 유의적으로 증가하였으며, 굽기 손실은 나문재 첨가량이 증가함에 따라 유의적으로 감소하였다. 조직감에서는 대조구가 가장 낮은 경도와 가장 높은 탄력성을 나타내었다. 관능검사 결과, 조직감을 제외한 모든 항목에서 대조구에 비해 실험군의 수치가 높았으며, 그 중에서 향, 맛, 외관과 전체적인 기호도는 2~4% 첨가구가 가장 높았다.

Keywords

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