Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Yellow Layer Cake Prepared with Different Levels of Adenophora remotiflora Powder

모시대 분말 첨가 수준에 따른 옐로우 레이어 케이크의 품질 특성

  • Choi, Yoon-Hee (Dept. of Food and Biotechnology, Hankyong National University) ;
  • Bae, Song-Hwan (Dept. of Food and Biotechnology, Hankyong National University) ;
  • Park, Jeong-Woo (Dept. of Food and Biotechnology, Hankyong National University) ;
  • Cho, Nam-Ji (Dept. of Baking Science & Technology, Hyejeon College) ;
  • Han, Myung-Ryun (Dept. of Food Engineering, Dankook Univeristy) ;
  • Kim, Young-Ho (Dept. of Baking Science & Technology, Hyejeon College) ;
  • Yoon, Seong-Jun (Dept. of Baking Science & Technology, Hyejeon College) ;
  • Kim, Myung-Hwan (Dept. of Food Engineering, Dankook Univeristy) ;
  • Kim, Ae-Jung (Dept. of Food & Nutrition, Hyejeon College)
  • 최윤희 (한경대학교 식품생물공학과) ;
  • 배송환 (한경대학교 식품생물공학과) ;
  • 박정우 (한경대학교 식품생물공학과) ;
  • 조남지 (혜전대학 호텔제과제빵학과) ;
  • 한명륜 (단국대학교 식품공학과) ;
  • 김영호 (혜전대학 호텔제과제빵학과) ;
  • 윤성준 (혜전대학 호텔제과제빵학과) ;
  • 김명환 (단국대학교 식품공학과) ;
  • 김애정 (혜전대학 식품영양과)
  • Received : 2009.08.19
  • Accepted : 2009.09.10
  • Published : 2009.10.31
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Abstract

The purpose of this study was to improve the quality of yellow layer cake by adding the Adenophora remotiflora powder. The effects of the Adenophora remotiflora powder in on the final product quality of yellow layer cake and the optimum amount of the Adenophora remotiflora powder in the yellow layer cake formula were investigated. The more increased amounts of Adenophora remotiflora powder was added to the samples, the resulted in "L", and Hunter's "a" and "b" values of the crust color of yellow layer cake were significantly decreased (p<0.05). In the case of crumb color, the more increased levels of Adenophora remotiflora powder led to the samples, the "L" and "a" values were significantly decreased (p<0.05), but "b" value increased significantly (p<0.05). As more Adenophora remotiflora powder was added to the cake samples, the Hardness, Gumminess and Chewiness were significantly increased (p<0.05), but Springiness and Cohesiveness were did not. The results of sensory evaluation showed revealed that the addition of 2% of Adenophora remotiflora powder of overall acceptability were most preferred. Larger scanning electron microscopy revealed the presence of numbers of greater concentrations of cells with different sizes were observed for in samples from products that received 1 % Adenophora remotiflora powder addition. Collapsed cells and cell coalescence with big large and irregular shapes were shown observed in samples that were amended with at 2, 4, and 8% addition Adenophora remotiflora power. The addition of Adenophora remotiflora powder was shown to improved the functionality and quality characteristics such as color, taste and flavor of yellow layer cake. Therefore, it was expected that the 2% addition of Adenophora remotiflora powder will improve the preference to the yellow layer cake.

Keywords

References

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