The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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An Investigation of the Characteristics of Sponge Cake with Ginseng Powder

인삼 분말을 첨가한 스폰지 케익의 품질 특성에 관한 연구

  • Yoon, Soo-Bong (Dept. of Food Service, Youngdong University) ;
  • Hwang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University) ;
  • Chun, Dug-Sang (Dept. of Food Nutrition & Culinary science, Hankyong National University) ;
  • Kong, Suk-Kil (Dept. of Food Nutrition & Culinary science, Hankyong National University) ;
  • Kang, Kun-Og (Dept. of Food Nutrition & Culinary science, Hankyong National University)
  • 윤수봉 (영동대학교 호텔외식조리학과) ;
  • 황성연 (한경대학교 식품생물공학과) ;
  • 천덕상 (한경대학교 영양조리과학과) ;
  • 공석길 (한경대학교 영양조리과학과) ;
  • 강근옥 (한경대학교 영양조리과학과)
  • Published : 2007.03.31
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Abstract

The characteristics of sponge cake were investigated with various flour types and amounts of ginseng powder. Sponge cake made with medium flour in combination with 2 and 4% mixtures of ginseng powder was found to be optimal as a cake flour control, being unaffected by the addition of ginseng powder. The results of alveogram showed that increment of ginseng powder decreased over pressure(P), extensibility(L) and swelling index(G) value. Farinogram, consistency, water absorption, stability, time to breakdown and the farinograph quality number all decreased with increasing ginseng powder however, the longest development time was the medium flour with a 2% ginseng powder mixture. Water activities were not significantly affected by addition of ginseng powder, however the 2% ginseng powder mixture showed a slight decrease in water activity. Addition of ginseng powder caused an increase in darkness, as well as redness and yellowness. The results of the sensory test suggest that the 2% ginseng powder mixture was preferable for the cake flour control.

케익에 기능성을 부가하여 품질의 질적 향상을 도모하고자 인삼 분말을 스폰지 케익 제조시 첨가하고 그 첨가량에 따른 소맥분의 물성에 미치는 영향을 알아보았다. 소맥분에 인삼 분말 첨가량이 증가함에 따라 falling number는 감소하였고, alveogram의 P값은 인삼 분말 첨가량 증가에 따라 감소하였으며 L값과 G값 모두 감소하는 경향을 보였다. Farinograph에서는 consistency, 흡수율, 안정도는 감소하였지만 발전시간은 중력분과 박력분 모두에서 인삼 분말 2%를 첨가하였을 때 가장 높게 나타났다. 인삼 분말 첨가량에 의해서 수분활성도의 변화도 큰 변화를 보이지 않았다. 인삼 분말 첨가량이 증가함에 따라 명도는 낮아졌으며 적색도와 황색도는 증가하였다. 그리고 관능검사 결과 2% 인삼 분말을 사용하여 케익을 만들 경우 선호도가 좋은 것으로 나타났다. 이상의 연구결과 2% 정도의 인삼 분말을 첨가하여 케익을 만들었을 때 케익의 가공적성 및 관능적 측면에서 좋은 결과를 나타내었다.

Keywords

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