Quality Characteristics of Sponge Cake Prepared with Lentinus edodes Powder

표고버섯 분말을 첨가한 Sponge Cake의 품질 특성

  • Received : 2010.04.26
  • Accepted : 2010.06.07
  • Published : 2010.06.30

Abstract

To make sponge cake using Lentinus edodes powder, which is useful and valuable as a functional food material, we tested samples with 3, 6, 9, and 12% L. edodes powder to ascert200ain the quality characteristic and make optimize preparation. Samples and L. edodes powder-free control sponge cakes were compared in terms of quality characteristics including batter viscosity and specific gravity, moisture content, volume index, weight, color, textural characteristics, and sensory qualities, to determine the optimal ratio of L. edodes powder in the formulation. Viscosity and specific gravity of sample and control batter were not significantly different. Moisture content of the sample and control sponge cake also did not differ significantly, and weight of sample and control sponge cakes did not differ appreciably. The volume index of the samples displayed contrasting values, increasing with 3~6% L. edodes powder and decreasing with 9~12% powder. L, a, and b crust color values of samples sponge cakes were lower than those of control cakes. The L and a values of the control cakes was maximal, with values progressively decreasing with incorporation of more L. edodes powder. The b value decreased by 3% with the addition of up 6% L. edodes powder with no further decrease thereafter. L. edodes powder was the lower value. So was the color a, and L. edodes powder increased, a-values decreased. 3% difference was shown in b, the color and none between the samples with 6~12%. L. edodes powder showed lower values making a comparison with the control. Hardness and fracturablility were not appreciably affected by 3% L. edodes powder, but was affected by concentrations 6%. Fracturability og sample sponge cakes was consistently lower than control cakes. Fracturability made little difference in 3% samples, but it was not the same with more than 6% L. edodes powder samples; the samples showed lower value than the control. Adhesiveness was not significantly affected. Chewiness was lower in all sample cakes except those prepared with 3% L. edodes powder. Use of L. edodes powder conferreds higher resilience values as compared to thecontrols. Sensory attributes of color, flavor, softness and overall acceptability were the highest in control sponge cakes, as the amount of L. edodes powder increased, the acceptability decreased. L. edodes-flavor, pleasant taste and off-flavor were the lowest in control cakes, and values increased as the amount of L. edodes powder increased. The control sponge cakes showed the highest values in egg-flavor and moistness, which progressively increased as added L. edodes powder increased. The results indicate that control sponge cakes displayed were. the highest overall acceptability, with acceptability decreasing and it decreased as L. edodes powder content increased. However, 3~6% L. edodes powder can produce an acceptable product, and may be used as anoptimized mixture ratio.

본 연구에서는 기능성 식품 소재로서 이용가치가 높은 표고버섯 분말을 스폰지 케이크 제조에 이용하기 위하여 표고버섯 분말을 3, 6, 9, 12%로 첨가한 스폰지 케이크를 제조하여 품질 특성을 파악하고 최적 제품을 생산하고자 하였다. 표고버섯 분말을 첨가한 스폰지 케이크 반죽의 점도, 비중, 수분 함량은 대조군과 표고버섯 분말 첨가군 들 간에는 유의적인 차이를 나타내지 않았다. 표고버섯 분말을 첨가한 스폰지 케이크의 부피 지수는 대조군이 13.75로 가장 낮은 값을 나타냈으며, 표고버섯 분말 3~6% 첨가군에서는 높은 값으로 증가하다가 9~12% 첨가군에서는 감소하는 경향을 보였으나, 표고버섯 분말 첨가군이 대조군보다는 높은 값을 나타내었다. 무게는 대조군과 12%첨가군이 유사한 값을 보였으며, 표고버섯 분말 3% 첨가군에서 가장 높은 값을 나타내었다. Crust 색도 L, a, b는 모두 대조군에 비해 표고버섯 분말 첨가군에서 값이 낮게 나타났고, Crumb 색도 L은 대조군에서 가장 높은 값을 나타내었으며, 표고버섯 분말 첨가량이 증가할수록 낮은 값을 나타내었다. a는 대조군이 가장 높은 값을 나타냈으며, 표고버섯 분말 첨가량이 증가할수록 낮은 값을 나타내었다. b는 대조군과 3% 첨가군간에 유의적인 차이가 있었으며, 6~12% 첨가군 간에는 유의적인 차이가 없었다. 표고버섯 분말을 첨가한 스폰지 케이크의 견고성(hardness)은 대조군과 표고버섯 분말 3% 첨가군에서는 차이가 없었으나, 6% 이상 첨가군에서는 대조군보다 낮은 값을 나타내었다. 파쇄성(fracturability)은 대조군과 표고버섯 분말 3% 첨가군 간에는 유의적인 차이가 없었으나 6% 이상 첨가군에서는 대조군보다 낮은 값을 나타내었다. 부착성(adhesiveness)은 대조군과 표고버섯 분말 첨가군들이 유사한 값을 나타냈으며, 씹힘성(chewiness)은 표고버섯 분말 3% 첨가군에서 가장 높은 값을 나타냈다. 복원성(resilience)은 대조군이 가장 낮은 값을 나타냈으며, 표고버섯 분말 첨가군에서는 유의적인 차이를 나타내었다. 관능검사의 색(color), 향미(flavor), 부드러운 정도(softness), 전체적인 기호도(overall acceptability)는 대조군이 가장 높은 값을 나타내었고, 표고버섯 분말 첨가량이 증가할수록 낮은 값을 나타내었다. 표고버섯 향(Lentinus edodesflavor), 구수한 맛(pleasant taste), 부적합한 향미(off-flavor)는 대조군이 가장 낮은 값을 나타내었고, 표고버섯 분말 첨가량이 증가할수록 증가하는 경향을 보였다. 계란향(egg-flavor), 촉촉함(moistness)은 대조군이 가장 높은 값을 나타내었고, 표고버섯 분말 첨가량이 증가할수록 감소하는 경향을 보였다. 이상의 결과를 종합해 보면 대조군이 기호도 검사에서 가장 높은 점수를 나타내었고, 표고버섯 분말 첨가량이 증가할수록 낮은 점수를 나타내긴 하였지만, 전체적인 품질 특성의 결과를 고려할 때 표고버섯 분말의 3% 첨가가 최적의 배합비로 사료된다.

Keywords

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