Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Pound Cake with Vegetable Oils

식물성유를 사용한 파운드케이크의 품질특성

  • 정남용 (삼육대학교 식품영양학과) ;
  • 최순남 (삼육대학교 식품영양학과)
  • Published : 2006.12.31
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Abstract

The effects of vegetable oils addition on the quality characteristic of pound cake were investigated. The volume of pound cake prepared by adding vegetable oils increased from 1005.8 to 1075.8 mL, compared to 752.8 mL for the control. The volume index of pound cake prepared by adding vegetable oils increased by 3.46${\sim}$3.65, compared to 2.88 for the control. The hardness and penetration of pound cake with added vegetable oils were decreased significantly compared to those of the control during storage for 72 hours. The texture of pound cake with added vegetable oils was not decreased compared to that of the control. The lightness and yellowness values of the cake increased and the redness values of the cake decreased by adding vegetable oils compared to those of the control. The sensory quality of the pound cake with added vegetable oils, as estimated by color, taste, moistness and overall acceptability, was better than that of the control.

제빵에 주요 원료인 마가린 대신 식물성유를 사용하여 건강에 좋은 제품을 제조하기 위해 제조한 파운드케이크의 품질 특성을 조사하였으며 그 결과는 다음과 같다. 1. 파운드케이크의 중량은 대조군이 400.0 g, 식물성유 첨가군은 392.8${\sim}$402.1 g으로 올리브유 첨가군를 제외하고 유의적으로 감소하였고, 부피는 대조군이 752.8 mL, 식물성유 첨가군이 1005.8${\sim}$1075.8 mL로 유의적으로 증가하였다. 2. 부피지수는 대조군이 2.88, 식물성유 첨가군이 3.46${\sim}$3.65로 대조군에 비하여 식물성유 첨가군의 경우 유의적으로 높았으며, 굽기손실률은 대조군이 12.18%, 식물성유 첨가군이 10.42${\sim}$11.86%로 대조군에 비하여 대체적으로 낮았으며, 올리브유 첨가군의 경우는 유의적으로 낮았다. 3. 경도는 한 시간 방치한 경우 대조군 0.417 kg, 식물성유 첨가군은 0.284${\sim}$0.457 kg으로 옥수수유 첨가군을 제외하고 대조군에 비하여 유의적으로 낮았으며, 72시간 방치한 경우 대조군 1.003 kg, 식물성유 첨가군이 0.489${\sim}$0.634 kg으로 대조군에 비하여 유의적으로 감소하였다. 진입력은 1시간 방치한 경우 대조군 0.097 kg, 식물성유 첨가군은 0.074${\sim}$0.126 kg으로 올리브유 첨가군을 제외하고 대조군보다 유의적으로 높았으며 72시간 방치한 경우 대조군 0.187 kg, 식물성유 첨가군은 0.148${\sim}$0.166 kg으로 대조군에 비하여 유의적으로 낮게 나타났다. 4. L 값은 대조군은 59.96, 식물성유 첨가군은 68.31${\sim}$72.77로 식물성유 첨가군이 유의적으로 증가하였으며, a 값은 대조군은 3.21, 식물성유 첨가군은 1.19${\sim}$ 2.21로 유의적으로 낮았다. b값은 대조군은 29.49, 식물성유 첨가군은 28.53${\sim}$34.00으로 유의적인 차이를 보였으며 올리브유 첨가군을 제외하고 식물성유 첨가군의 황색도가 높게 나타났다. 5. 관능검사에서 색상은 대조군이 3.2, 식물성유 첨가군은 3.3${\sim}$3.9, 맛은 대조군이 3.0, 첨가군은 3.0${\sim}$3.9, 촉촉함은 대조군이 2.8, 첨가군은 3.5${\sim}$3.9, 씹힘성은 대조군이 2.8, 첨가군은 3.2${\sim}$3.7로 각각 대조군에 비해 유의적으로 높았고, 풍미는 대조군이 3.5, 첨가군이 2.5${\sim}$3.8이었으며, 전체적 기호도는 대조군 3.1, 첨가군은 3.0${\sim}$3.9로 대두유 첨가군을 제외한 첨가군은 유의적으로 높게 나타났다. 이상의 실험을 통해 제빵시 마가린을 대신하여 식물성유를 첨가하였을 때 품질평가에서 좋은 결과를 보였다. 최근 웰빙이 새로운 문화코드로 제시되고 있는데 이는 건강에 대한 높은 관심을 반영한 것으로 건강을추구하는 현대인들이 선호할 것으로 기대된다.

Keywords

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