Physical and Sensory Properties of Chiffon Cake Prepared with Mulberry Powder

오디 분말을 첨가한 Chiffon Cake의 물리적.관능적 특성

  • 이영주 (순천대학교 식품영양학과) ;
  • 심창환 (경민대학 호텔조리과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Published : 2009.12.31


Chiffon cakes with 2, 4, 6, 8, or 10% of mulberry powder were made. Specific gravity and batter stability of chiffon cake batter were measured. And moisture content, color, height, weight, texture of chiffon cakes were measured. Consumers also evaluated the chiffon cakes for their liking. Specific gravity of control batter was 0.5 and there were no significant differences between control and chiffon cakes with 2, 4, 6, and 8% of the mulberry powder. The sample with 10% mulberry powder had specific gravity of 0.64 and it was significantly higher compared to the control. Stability of the batters were measured using Turbiscan and the control was the least stable whereas the batter with 2% mulberry powder was the most stable. The moisture content and weight of the cake did not differ between the control chiffon cake and cakes with mulberry powder. The height of the cake was the highest for the control cake at 7.56cm, but the differences between control, and samples with 2, 4, 6, and 8% mulberry powder were not significant. The sample with 10% mulberry powder had lower height of 6.55cm. 'L', 'a', and 'b' values of crust decreased significantly with increased content of mulberry powder. Crumb color('L' and 'b' values) decreased as mulberry powder content increased, while the 'a' value increased. Hardness significantly decreased as mulberry content increased. However, fracturability and springiness did not differ between control and sample cakes. Resilience of the control and sample cakes prepared with 2% mulberry powder were lowest, and resilience increased significantly as the amount of mulberry powder increased beyond 4%. Control cake was preferred overall by consumers, while the color, softness, and flavor of mulberry powder prepared cakes(particularly 2% powder) were specifically preferred. Mulberry flavor and astringency increased as the amount of mulberry powder increased, while sweetness did not change. The intensity of the egg flavor significantly decreased as the amount of mulberry powder increased. Intensity ratings of off-flavor did not differ among control and sample cakes. We recommend the addition of 2~6% mulberry powder to the recipe for chiffon cake.


  1. AACC. 2000. Approved methods of the american association of cereal chemists. 10th ed. The Association
  2. Baik CS, Park YS, Chang HG. 2008. Physico - chmecial properties of wheat flour supplemented with black rice flour. Food Eng Prog 12:49-57
  3. Choi SW. 2005. Development of hight quality functional foods using mulberry(Morus spp) Fruit. 농림부보고서. pp.2-17
  4. Chang JO, Ryu HJ. 1998. The physical properties of rice color-rice added cakes. J East Asian Soc Diet Life 8:51-56
  5. Chanamai R, McClements DJ. 2000. Impact of weighting agents and sucrose on gravitational separation of beverage emulsions. J Agric Food Chem 48:5561-5565
  6. Durand A, Franks GV, Hosken RW. 2003. Particle sizes and stability of UHT bovine, cereal and grain milks. Food Hydrocolloids 17:671-678
  7. Hur MS. 2008. Quality Characteristics of sponge cake with addition of mulberry powder. M.D. Thesis, The Graduate School of Sejong Uni. Seoul
  8. Hong JH, An SH, Kim MJ, Park GS, Choi SW, Rhee SJ. 2003. Quality characteristics of mulberry fruit seolgidduk added with citric acid. Korean J Soc Food Cookery Sci 19:777-782
  9. Huang RM, Yeh SC. 2001. The quality and storage stability of low-sugar chiffon cake. Taiwanese J Agr Chemistry and Food Sci 39:87-95
  10. Jung GT, Ju IO, Choi DG. 2005. Quality characteristics and manufacture of mulberry wine. Korean J Food Preserv 12:90-94
  11. Kim HB. 2000. Sensory characteristics of mulberry fruit jam and wine. Korean J Seri Sci 42:73-77
  12. Kim HB, Lee YW, Lee YJ, Moon JY. 2001. Physiological effects and sensory characteristics of mulberry fruit wine with Chongilpong. Korean J Seri Sci 43:16-20
  13. Kim SY, Park KJ, Lee WC. 1998. Antiinflammatory and antioxidative effects of morus spp. fruit extract. Korean J Medicinal Crop Sci 6:204-209
  14. Kim AJ, Kim MW, Woo RY, Kim MH, Lim YH. 2003. Quality characteristics of oddi-pyun prepared with various of mulberry fruit extract. Korean J Food Cookery Sci 19:708-714
  15. Kim TW, Kwon YB, Lee JH, Yang IS, Youm JK, Lee HS, Moon JY. 1996. A study on the antidiabetic effect of mulberry fruits. Korean J Seric Sci 38:100-107
  16. Kim HB, Kim AJ, Yuh CS, Chang SJ. 2003. Sensory characteristics and nutritional analysis of sherbet ice-cream with mulberry fruit. Korean J Seric Sci 45:85-89
  17. Kim BR. 2007. Characteristics and optimization of mulberry jelly manufacturing condition. M.D. Thesis, The Graduate School Sookmyung Women's Uni. Seoul
  18. Kim JN. 2009. Effects of sugar alcohols on chifon cake made with rice flour. M.D. Thesis, Hanyang Uni. Seoul
  19. Kim JN, Shin WS, 2009. Physical and sensory properties of chiffon cake made with rice flour. Korean J Food Sci Technol 41:69-76
  20. Lee SB, Lee KH, Lee KS. 2008. Quality characteristics of white pan bread with mulberry extracts. Journal of the East Asian Society of Dietary Life 18:805-811
  21. Lee EJ. 2006. Effect of addition of 1-monocaprin on the storage stability of mayonnaise. M.D. Thesis, Seoul National University of Technology. Seoul
  22. Lee CC. Lin SD. 2008. Effect of GABA tea in quality characteristics of chiffon cake. Cereal Chemistry 85:31-38
  23. Lin SD, Lin SN. 2001. Studies on the application of isomaltooligosaccharide syrup sucrose in chiffon cake. Taiwanese J Agr Chemistry and Food Sci 39:76-86
  24. Lin SD, Tsai YL, Mou YJ. 2002. Studies on quality changes of isomaltooligosaccharide chiffon cake during storage. Taiwanese J Agr Chemistry Chemistry and Food Sci 40:181-188
  25. Lin SD. Hwang CF. Yeh CH. 2003. Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Korean J Food Sci 68:2107-2110
  26. Lin SD, Lee CC. 2005. Qualities of chiffon cake prepared with indigestible dextrin and sucralose as replacement for Sucrose. Cereal Chemistry 82:405-413
  27. Mizukoshi M. 1983. Phenomena of suspension(6); study of cake formula. pain. 39:39-41
  28. Oh MS. 2000. Change in volume fraction of liquid in egg white foam as a function of time. Journal of Human Science 20:19-24
  29. Park MK, Lee KH, Kang SA. 2006. Effect of particle size of rice on popping rice bread. Korean J Food Cook Sci 22:419-427
  30. Park SW, Jung YS, Ko KC. 1997. Quantitative analysis of anthocyanius among mulberry cultivars and their pharmacological screening. J Korean Soc Hort Sci 38:722-724
  31. Park GS, Jung AL, Shin YJ, 2008. Quality characteristics of cookie made oddi powder. J East Asian Soc Dietary Life 18:1014-1021
  32. Rouimi S, Schorsch C, Valentini C, Vaslin S. 2005. Foam stability and interfacial properties of milk protein surfactant systems. Food Hydrocolloids 19:467-478
  33. Turbisoft-LAB user guide. pp.4-20
  34. Wikipedia. 2009. 5. 25 방문
  35. Yook HS, Kim YH, Ahn HJ, kim DH, Kim JO, Byun MW. 2000. Reological properties of wheat fpour and qualities of bread prepared with dietary fiber purified from Ascidiam (Halocynthia roretzi) Tunic. Korean J Food Sci Technol 32:387-395