한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제32권8호
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  • Pages.1278-1284
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  • 2003
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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김 분말을 첨가한 스폰지 케이크의 품질 특성

Quality Characteristics of Sponge Cake with Addition of Laver Powder

  • 발행 : 2003.12.01
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초록

본 연구에서는 김 분말을 첨가하여 기능성 스폰지 케이크를 제조하였을 때의 반죽특성 및 제품의 물리화학적 변화와 상품화 가능성을 조사하였다. 김 스폰지 케이크의 수분함량은 대조구와 김 분말 2,4,6% 첨가시는 차이를 나타내지 않았으나, 8 및 10% 첨가시에는 증가하였으며, 단백질함량, 회분함량도 각각 유의적으로 증가하였다. 비중은 김의 첨가량이 증가할수록 증가하였으며, 김분말 10% 첨가시에는 0.674로서 케이크의 부피가 크게 감소함을 알 수 있었다. 무기질은 Ca와 Na 성분이 가장 많았다. Crust의 L, a, b값은 모두 대조구에 비하여 감소하였으며, crumb의 L과 b값도 유의 적으로 감소하였다. 유리아미노산의 함량은 김분말 첨가량이 증가함에 따라 높게 나타났으며, L-glutamic acid, L-alanine, L aspartic acid 및 L-leucine등의 순으로 검출되었다. 경도(hardness), 탄력성(springiness), 응집성(cohesiveness), 점성(gumminess), 씹힘성(chewiness), 복원성(resilience)은 김분말 첨가량이 증가할수록 높은 값을 나타내었고, 스폰지 케이크의 외관은 작아졌으며, 주사현미경 관찰 결과 기공이 작아지고 큰 입자의 air cell이 나타났다 또한 부착성, 냄새, 입에서의 느낌, 촉촉함 및 종합적인 관능검사 항목으로 보아 스폰지 케이크의 김분말 최적 첨가량은 2%가 적당하였다.

This study was carried out to investigate the optimum conditions for making “sponge cake” with addition of ingredient, laver powder, and the quality characteristics of a new sponge cake. The moisture contents of sponge cake with 2, 4, 6% laver powder did not change but with 8 and 10%, the moisture contents increased to 28.89% and 30.69%, respectively. While specific gravity increased to 0.674 (control 0.493) when 10% laver powder was added, but volume was decreased. Most abundant mineral was Ca, followed by Na, Fe, Mn, Cu and Zn. The crust color degree of sponge cake with laver powder showed low marks on L, a, b. The crumb color degree showed low marks on L, b while “a” degree redness indicated highest marks with 4% laver powder. When it was seen under the microscope, the air cell numbers were decreased but the cell size became bigger. More free amino acid was contained when the laver powder was added. L-glutamic acid, L-alanine, L-aspartic acid and L-leucine were the major free amino acids. Hardness, springiness, cohesiveness, gumminess, chewiness and resilience degree of sponge cake with addition of laver power were higher than those of control. The sensory evaluation indicated that addition of 2% laver powder enhanced most mouth feeling, appearance, hardness, moistness, flavor and overall acceptability.

키워드

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  4. Quality Characteristics of Sponge Cake Added with Laminaria japonia Powder vol.25, pp.4, 2012, https://doi.org/10.9799/ksfan.2012.25.4.922
  5. Adding Germinated Brown Rice Soaked in a Mycelial Culture Broth of Phellinus linteus to Muffins: An Assessment Using the Response Surface Methodology vol.40, pp.6, 2011, https://doi.org/10.3746/jkfn.2011.40.6.892
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  9. Evaluation of Physicochemical Properties of Muffins Made With Ultrafiltered Sunmul Powder vol.11, pp.4, 2003, https://doi.org/10.3746/jfn.2006.11.4.333
  10. 청경채를 첨가한 스펀지케이크의 품질특성 vol.38, pp.7, 2009, https://doi.org/10.3746/jkfn.2009.38.7.914
  11. 인지기능활성을 가진 생약복합물을 이용한 빵의 제조 및 특성 vol.38, pp.9, 2009, https://doi.org/10.3746/jkfn.2009.38.9.1131
  12. 흑마늘 분말을 첨가한 스펀지케이크의 품질 특성 vol.38, pp.9, 2003, https://doi.org/10.3746/jkfn.2009.38.9.1222
  13. 상백피, 곰피 및 강황 추출물 첨가에 의한 카스텔라의 저장성 및 품질증진 효과 vol.38, pp.10, 2003, https://doi.org/10.3746/jkfn.2009.38.10.1444
  14. 양배추 분말을 첨가한 스펀지 케이크의 품질특성 및 항산화 활성 vol.24, pp.2, 2003, https://doi.org/10.11002/kjfp.2017.24.2.294
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