• Title/Summary/Keyword: beetroot powder

Search Result 2, Processing Time 0.042 seconds

Quality Characteristics of Cookies Containing Beetroot Powder (비트 파우더를 첨가한 쿠키의 품질특성)

  • Park, Ki-Bong;Kim, Ji-Eung;Park, Ji-Yang
    • Journal of the Korean Society of Food Culture
    • /
    • v.30 no.4
    • /
    • pp.457-462
    • /
    • 2015
  • The goal of this study is to show that the investigate is preference of beetroot cookie is preferred by consumers and can help to replace calcium, which is depleted because of the stress. As the amount of beetroot powder is increased, pH value, spread factors, loss and leaving rates, and texture properties of cookies were decreased. As a result of the measuring of colorimetric characteristics, the values of "L", "a", "b" were all decreased as the amount of beetroot powder was increased. The cookies containing 30% of beetroot powder was estimated as the most suitable to eat because of the flavor, color, and taste of the beetroot. But cookies having 20% of beetroot powder were estimated as the best to eat because of the texture, sticking power, hardness, and general preference. According to the results, the cookies containing 20% of beetroot powder were selected as the most suitable cookies to eat.

Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake (비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과)

  • Song, Ka-Young;O, Hyeonbin;Zhang, Yangyang;Jeong, Ki Youeng;Kim, Young-Soon
    • Korean journal of food and cookery science
    • /
    • v.32 no.6
    • /
    • pp.696-703
    • /
    • 2016
  • Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder's elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake's staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.