Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Preparation Characteristics of Mousse Cake with Different Amounts of Cream Cheese

크림치즈 첨가량을 달리한 무스케이크의 제조특성

  • Park, Hey-Ran (Department of Culinary and Food service Management, Sejong University) ;
  • Yoo, Seung-Seok (Department of Culinary and Food service Management, Sejong University)
  • 박혜란 (세종대학교 조리외식경영학과) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Published : 2012.06.30
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Abstract

In this study, the preparation characteristics of cream cheese added mousse cake which can easily be accessible among the mousse cakes, have drawn a lot of attention from the modern people, However, there have been a lack of studies that focused on the manufacturing of the mousse cake with a various added proportion rates of main ingredients, fresh cream in mousse cake by 0%, 25%, 35%, 45%, and 55%. While the sugar concentration has increased, except for the control group, there is no significant difference. In case of chromaticity, it has shown high level at L values. In addition, values have shown bigger values as increasing the added amount, and b values have shown smaller values as increasing the added amount. For moisture content, it has shown as steadily increasing by heightening the added amount of cream cheese. For texture, CM3 added by 35% in all the items, except for hardness, has shown the best result and CM3 added by all 35% in all the items, has also been evaluated as highest. Based on all the results, it can be concluded that the addition of cream cheese by 35% to fresh cream is most appropriate, on manufacturing the cream cheese mousse cake.

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References

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