한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제23권2호
  • /
  • Pages.162-170
  • /
  • 2010
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

단호박 가루를 첨가한 쌀가루 스폰지 케이크의 이화학적 특성

Physicochemical Characteristics of Rice Flour Sponge Cakes Containing Various Levels of Pumpkin Flour

  • Lee, Myung-Ho (Dept. of Hotel Culinary Arts, Shinheung College) ;
  • Lee, Soo-Youl (Dept. of Hotel, Tourism and Restaurant Management, Hansung University) ;
  • Lee, Sang-Ah (Dept. of Hotel Culinary Arts, Saekyung College) ;
  • Choi, Young-Sim (Dept. of Hotel Culinary Arts, Shinheung College)
  • 투고 : 2010.03.31
  • 심사 : 2010.05.22
  • 발행 : 2010.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study investigated the effect of addition of pumpkin on the physicochemical properties of rice sponge cakes. Water retention capacity(WRC) was lowest in control preparations to which no pumpkin flour was added. WRC increased as more pumpkin flour was added and rice flour with 25% of added pumpkin flour showed a WRC of 89.0%. Similar to WRC, alkaline water retention capacity(AWRC) also increased as more pumpkin flour was added and ranged from 69.7% to 80.7%. As the amount of pumpkin flour added increased, the pH increased. Similar to the sedimentation value, the Pelshenke value also increased as the amount of the added pumpkin flour increased. The gelatinization temperature did not vary significantly between the samples(p<0.05). The midline peak height, which is the height of the peak point from the baseline, showed the same tendency with that of the midline peak time, but was not significantly different between samples(p<0.05). Volume was decreased as the amount of the added pumpkin flour increased. The weight of the rice sponge cakes showed significant difference increasing with the increasing added pumpkin flour(p<0.05). There was significant difference as the specific loaf volume decreased with the increasing pumpkin flour(p<0.05).

키워드

참고문헌

  1. 강호윤, 박승종, 신언표, 여인호, 유근배, 정연규. 1984. 채소원예학. 학문사
  2. 경재호, 이명구. 2003. 제과, 제빵연구의 동향. 식품과학과산업
  3. 정동효. 1998. 식품의 생리활성. 선진문화사
  4. 조재선. 1993. 식품재료학. 문운당
  5. 최현옥, 조재영, 함영수, 조장환. 1975. 소맥품질검정방법, 작물개량연구사업소
  6. AACC. 1995. Approved Methods of the AACC, 16th. American Association of Cereal Chem. St. Paul, MN, USA
  7. An YH. 2009. Quality characteristics of sikhye with varied levels of sweet pumpkin during storage. MS Thesis, Chungbuk National Uni. Korea
  8. Byun JY. 2002. Effect of sweet-pumpkin powder substitution on the quality of sponge cake. MS Thesis, Dankook Uni. Korea
  9. Chae JC. 2004. Present situation, research and prospect of rice quality and bioactivity in Korea. Food Sci Industry 37:47-54
  10. Collins JL, Post AR. 1981. Peanut hull flour as a potential source of dietary flour. J Food Sci 46:445-452 https://doi.org/10.1111/j.1365-2621.1981.tb04881.x
  11. Dziezak JD. 1991. Romancing the kernel: A salute to rice varieties. Food Technol 45:74-80
  12. Han CW, Park WJ, Seung SK. 2008. Optimization of preparation conditions and quality characteristics of sweet pumpkin stock. Korean J Food Preserv 15:832-839
  13. Hur MS. 2008. Quality characteristics of sponge cake with addition of mulberry powder. MS Thesis, Sejong Uni. Korea
  14. Jeong KY, Kim MY, Chun SS. 2008. Quality characteristics of sulgidduk with concentrated sweet pumpkin powder. Korean J Food Cookery Sci 24:849-855
  15. Joo NM, Lee SM. 2007. The optimization of muffin with the addition dried sweet pumpkin powder. Korean J Dietetic Association 13:368-378
  16. Ju JE, Nam YH, Lee KA. 2006. Quality characteristics of sponge cakes with wheat-rice composite flour. Korean J Food Cookery Sci 22:923-929
  17. Kahlon TS, Smith GE. 2004. Rice bran: A health-promoting ingredient. Cereal Foods World 49:188-192
  18. Kang BS, Moon SW. 2009. Effect of rosemary powder on the physicochemical characteristics of sponge cake during storage. Korean J Food Preserv 16:155-159
  19. Kim HY. 2007. Quality characteristics and of green tea dasik processing with varied levels of rice grain particle size and green tea powder. Korean J Food Culture 22:609-614
  20. Kim JM, Rho YH, Yoo YJ. 2004. Quality properties of cream soup added with Chungdong pumpkin and sweet pumpkin. J Korean Soc Food Sci Nutr 33:1028-1033 https://doi.org/10.3746/jkfn.2004.33.6.1028
  21. Kim JN, Sin WS. 2009. Physical and sensory properties of chiffon cake made with rice flour. Korean J Food Cookery Sci 41:69-76
  22. Kim JS. 2007. Quality characteristics of sponge cakes prepared from rice flours with different amylose contents. Ph.D. Thesis, Chonnam National Uni. Korea
  23. Kim MA. 1992. Effect of different kind of rice flours on characters of sponge cake. Korean J Soc Food Sic 8:371-378
  24. Kim MY. 2007. The quality characteristics fat-substituted rice cookies prepared from rice with different farming condition. MS Thesis, Chonnam National Uni. Korea
  25. Kim SH. 2003. Quality characteristics of sponge cake added with citron powder: citrus junos. MS Thesis, Sunchon National Uni. Korea
  26. Kim SK, Kim IH, Han YI, Park HH, Lee KH, Kim ES, Cho MH. 1984. Calorie, mineral content and amino acid composition of Korean rice. J Korean Soc Food & Nutr 13:372-376
  27. Kweon BM, Jeon SW, Kim DS. 2003. Quality characteristics of sponge cake with addition of laver powder. J Korean Soc Food Sci Nutr 32:1278-1284 https://doi.org/10.3746/jkfn.2003.32.8.1278
  28. Lee CH, Kim MY, Chun SS. 2008. Rheological properties of composite flour and dough with concentrated sweet pumpkin powder. Korean J Food Cookery Sci 24(4):511-516
  29. Lee JH, Kwak EJ, Kim JS, Lee YS. 2003. Quality characteristics of sponge cake added with mesangi(Capsosiphon fulvescens) powder. Korean J Food Cookery Sci 23:83-89
  30. Lee KS. 2008. Quality characteristics of the sweet pumpkin added white bread and sponge cake. MS Thesis, Uiduk Uni. Korea
  31. Lee SH, Shin MS. 2009. Characteristics of preparation of rice manju and rice flour with soaking and different particle sizes. Korean J Food Cookery Sci 25:427-434
  32. Lee YT, Park YS. 2009. Effect of active gluten supplementation on the processing and quality of rice bagel. Food Engineering Progress 13:50-55
  33. McConnell AA, Eastwood MA, Mitchell WD. 1974. Physical characteristics of vegetable food stuffs that could influence boewl function. J Sci Food Agric 25:457-465
  34. Nam YH. 2005. The sponge cake quality prepared with rice flour. MS Thesis, Soonchunhyang Uni. Korea
  35. Park ID. 2008. Effects of Cucurbita maxima Duchesne puree on quality characteristics of pound and sponge cakes. Korean J Food Culture 23:747-754
  36. Park MK, Lee KS, Lee KH. 2008. Effects of rice powder particle size in baked rice breads. J East Asian Soc Dietary Life 18:397-404
  37. Park YR, Han IJ, Kim MY, Choi SH, Shin DW, Chun SS. 2008. Quality characteristics of sponge cake prepared with red ginseng marc powder. Korean J Food Cookery Sci 24:236-242
  38. Woo IA, Kim YS, Choi HS, Song TH, Lee SK. 2006. Quality characteristics of sponge cake with added dried sweet pumpkin powder. Korean J Food & Nutr 19:254-260