Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Characteristics of Sponge Cake Prepared with Yacon Concentrates as Sugar Substitute

설탕 대체제로 야콘 시럽을 이용하여 제조한 스펀지케이크의 특성

  • Kim, Kee-Hyuk (Department of Food Science & Biotechnology, Woosong University) ;
  • Lee, Gyu-Hee (Culinary Science Research Center, Woosong University)
  • 김기혁 (우송대학교 외식조리학부) ;
  • 이규희 (우송대학교 조리과학연구센타)
  • Received : 2016.04.12
  • Accepted : 2016.08.22
  • Published : 2016.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Yacon syrup, which contains fructooligosaccharides (FOS), was used as a substitute for sugar to make functional healthy sponge cake. Regarding characteristics of sponge cake with various yacon syrup concentrations, height and volume decreased while moisture content increased with increasing yacon syrup concentration. Sponge cake with increasing yacon syrup content showed a greater green-yellowish color. Springiness, cohesiveness, hardness, and brittleness decreased with increasing yacon syrup concentration. Hardness values of cakes made with 100% sugar (YS 0) and yacon syrup substitute for 10% sugar (YS 10) were not significantly different. Overall acceptance of sponge cake decreased with increasing yacon syrup content, whereas those of YS 0 and YS 10 were not significantly different. For storage period, moisture content of sponge cake with increasing yacon syrup concentration decreased during storage, whereas the decreasing moisture content was less than that of YS 0. The color of sponge cake with various yacon syrup concentrations did not change significantly during storage. Springiness and cohesiveness decreased during storage. Hardness increased with storage period, whereas that of sponge cake made with yacon syrup was lower than that of YS 0. In conclusion, sponge cake made with YS 10 is the best to make sponge cake with high consumer acceptance, reduced sugar content, and FOS.

다량 섭취 시 성인병과 비만의 원인이 되는 설탕의 함량을 감소하며 fructooligosaccharides(FOS)를 다량 함유하고 있는 천연당인 야콘 시럽을 첨가하여 스펀지케이크를 제조하여 특성을 조사하였다. 야콘 시럽의 첨가량을 달리하여 제조한 스펀지케이크의 높이와 부피는 야콘 시럽의 첨가량이 많아질수록 감소하는 경향을 나타내었으나 수분 함량은 높아지는 경향을 나타내었다. 설탕 대신에 첨가한 야콘 시럽의 함량이 높아질수록 스펀지케이크는 녹갈색을 더 강하게 나타내었다. 야콘 시럽의 첨가량을 달리하여 제조한 스펀지케이크의 물성 측정 결과 야콘 시럽을 많이 첨가하면 탄력성과 응집성이 낮아지는 것을 알 수 있었다. 경도는 야콘농축액을 첨가하지 않고 설탕만 이용하여 제조한 스펀지케이크(YS 0)와 설탕의 10%를 야콘농축액으로 대체하여 제조한 스펀지케이크(YS 10)가 다른 처리구와 비교하였을 때 통계적으로 유의차를 나타내며 높은 값을 나타내었고 야콘 시럽 함량이 높아질수록 낮아졌으며, 깨짐성은 야콘 시럽을 첨가하면서 감소하는 경향을 나타내었다. 야콘 시럽 첨가량을 달리하여 제조한 스펀지케이크의 기호도 평가 결과 맛과 종합적인 기호도에서 야콘 시럽을 첨가하지 않은 YS 0이 가장 높은 값을 나타내었으나 YS 10은 YS 0와 통계적으로 유의차를 나타내지 않고 선호하는 것을 알 수 있었다. 스펀지케이크는 저장 기간 중 모든 처리구에서 수분 함량은 감소하는 경향을 나타내었으나 야콘 시럽 함량이 증가할수록 수분 함량 감소폭은 낮았다. 야콘 시럽의 첨가량이 증가할수록 스펀지케이크의 색깔은 녹색에 가까운 황색을 나타내었으며 저장 기간 중 변화는 없었다. 탄력성은 저장 기간이 경과함에 따라 약간씩 감소하는 경향은 보였으나 통계적 유의차는 보이지 않았다. 응집성은 저장 기간이 경과함에 따라 감소하였으며, 탄력성과 같이 야콘 시럽 첨가량이 많을수록 감소하는 경향이 늦어짐을 알 수 있었다. 경도는 저장 기간이 경과함에 따라 높아지는 경향을 나타내었는데 야콘 시럽을 첨가한 스펀지케이크는 제조 직후부터 낮은 경도를 나타내었는데 저장 기간이 경과하면서도 설탕만 이용하여 제조한 스펀지케이크보다 지속해서 낮은 값을 나타내었다. 결론적으로 야콘 시럽을 설탕의 10%를 대체한 스펀지케이크는 기호성도 좋고 FOS를 다량 함유하며, 설탕 섭취량을 줄일 수 있고 저장 기간 동안 수분을 잘 함유하고 있어 촉촉한 스펀지케이크를 제조할 수 있는 좋은 방법임을 알 수 있었다.

Keywords

References

  1. Min KJ, Cheon JU, Cha CG. 2008. Anti-oxidative and anticancer activities of extracting of Yacon. J Fd Hyg Safety 23: 163-168.
  2. Ojansivu I, Ferreira CL, Salminen S. 2011. Yacon, a new source of prebiotic oligosaccharides with a history of safe use. Trends Food Sci Technol 22: 40-46. https://doi.org/10.1016/j.tifs.2010.11.005
  3. Genta S, Cabrera W, Habib N, Pons J, Carillo IM, Grau A, Sanchez S. 2009. Yacon syrup: Beneficial effects on obesity and insulin resistance in humans. Clin Nutr 28: 182-187. https://doi.org/10.1016/j.clnu.2009.01.013
  4. Habib NC, Honoe SM, Genta SB, Sanchez SS. 2011. Hypolipidemic effect of Smallanthus sonchifolius (yacon) roots on diabetic rats: Biochemical approach. Chem Biol Interact 194: 31-39. https://doi.org/10.1016/j.cbi.2011.08.009
  5. Lobo AR, Cocato ML, Borelli P, Gaievski EHS, Crisma AR, Nakajima K, Nakano EY, Colli C. 2011. Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour. Food Chem 126: 885-891. https://doi.org/10.1016/j.foodchem.2010.11.067
  6. Park JS, Yang JS, Hwang BY, Yoo BK, Han K. 2009. Hypoglycemic effect of Yacon tuber extract and its constituent, chlorogenic acid, in streptozotocin-induced diabetic rats. Biomol Ther 17: 256-262. https://doi.org/10.4062/biomolther.2009.17.3.256
  7. Kim AR, Lee JJ, Jung HO, Lee MY. 2010. Physicochemical composition and antioxidative effects of Yacon (Polymnia Sonchifolia). J Life Sci 20: 40-48. https://doi.org/10.5352/JLS.2010.20.1.040
  8. Kim CS. 1994. The role of ingredients and thermal setting in high-ratio layer cake systems. J Korean Soc Food Nutr 23: 520-529.
  9. Freeman TM. 1989. Sweetening cakes and cake mixes with alitame. Cereal Foods World 34: 1013-1015.
  10. Choi YJ, Kim KO. 1990. Replacement of sucrose with other sweetener in sponge cakes. Korean J Soc Food Sci 6: 59-65.
  11. Coleman PE, Harbers CAZ. 1983. High fructose corn syrup: Replacement for sucrose in angel cake. J Food Sci 48: 452-456. https://doi.org/10.1111/j.1365-2621.1983.tb10764.x
  12. Lee KA, Lee YJ, Ly SY. 1999. Effects of oligosaccharides on physical, sensory and textural characteristics of sponge cake. J Korean Soc Food Sci Nutr 28: 547-553.
  13. An HK, Hong GJ, Lee EJ. 2010. Properties of sponge cake with added saltwort (Salicorniaherbacea L.). Korean J Food Cult 25: 47-53.
  14. Choi HS. 2007. Effects of the addition of polymannuronate on the textural characteristics of sponge cakes. Korean J Food Nutr 20: 47-52.
  15. Stone H, Sidel JL. 1993. Sensory evaluation. 2nd ed. Academic Press, San Diego, CA, USA. p 202-242.
  16. Kim CS, Lee YS. 1997. Characteristics of sponge cakes with replacement of sucrose with oligosaccharides and sugar alcohols. Korean J Soc Food Sci 13: 204-212.
  17. Celik I, Yilmaz Y, Isik F, Ustun O. 2007. Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chem 101: 907-911. https://doi.org/10.1016/j.foodchem.2006.02.063
  18. Zhu H, Damodaran S. 1994. Protease peptones and physical factors affect foaming properties of whey protein isolate. J Food Sci 59: 554-560. https://doi.org/10.1111/j.1365-2621.1994.tb05560.x
  19. Arunepanlop B, Morr CV, Karleskind D, Laye I. 1996. Partial replacement of egg white proteins with whey proteins in angel food cakes. J Food Sci 61: 1085-1093. https://doi.org/10.1111/j.1365-2621.1996.tb10937.x
  20. Yang HY, Cho YJ, Oh SS, Park KH. 2003. Effects of ratio and temperature of soybean oil or butter on the quality of sponge cake. Korean J Food Sci Technol 35: 856-864.
  21. Fehaili S, Courel M, Rega B, Giampaoli P. 2010. An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake. J Food Eng 101: 253-263. https://doi.org/10.1016/j.jfoodeng.2010.07.003
  22. Sanz T, Salvador A, Baixauli R, Fiszman SM. 2009. Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response. Eur Food Res Technol 229: 197-204. https://doi.org/10.1007/s00217-009-1040-1
  23. Onyango C, Mutungi C, Unbehend G, Lindhauer MG. 2010. Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial tansglutamiase. J Food Eng 97: 465-470. https://doi.org/10.1016/j.jfoodeng.2009.11.002
  24. Lee JY, Lee KA, Kwak EJ. 2009. Fermentation characteristics of bread added with Pleurotus eryngii powder. J Korean Soc Food Sci Nutr 38: 757-765. https://doi.org/10.3746/jkfn.2009.38.6.757
  25. Kim WM, Kim MK, Byun MW, Lee GH. 2012. Physical and sensory characteristics of bread prepared by substituting sugar with Yacon concentrate. J Korean Soc Food Sci Nutr 41: 1288-1293. https://doi.org/10.3746/jkfn.2012.41.9.1288
  26. Yun Y, Kim YH, Kim YS, Choi SH, Eun JB. 2006. Effects of milk protein-gum conjugates on the characteristics of the dough and staling of bread made of frozen dough during freeze-thaw cycles. Korean J Food Preserv 13: 30-36.
  27. Park JH, Lim CS, Kim IH, Kim MY. 2011. Effects of branched dextrin on the quality characteristics of frozen soft roll dough and its bread during storage. Korean J Food Cook Sci 27: 507-522. https://doi.org/10.9724/kfcs.2011.27.5.507
  28. Paraskevopoulou A, Donsouzi S, Nikiforidis CV, Kiosseoglou V. 2015. Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation. Food Res Int 69: 72-79. https://doi.org/10.1016/j.foodres.2014.12.018
  29. Angioloni A, Collar C. 2011. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT-Food Sci Technol 44: 747-758. https://doi.org/10.1016/j.lwt.2010.09.008

Cited by

  1. Physicochemical properties of dacquoise made with sugar or sugar replacements, tagatose, and erythritol vol.60, pp.1, 2017, https://doi.org/10.3839/jabc.2017.015
  2. Effects of Quality and Sensory Characteristics of Yogurt Added with Tagatose vol.23, pp.1, 2019, https://doi.org/10.13050/foodengprog.2019.23.1.30
  3. 가열조리에 따른 올리고당 첨가 식품의 특성 및 당 안정성 비교 vol.51, pp.5, 2016, https://doi.org/10.9721/kjfst.2019.51.5.459
  4. 첨가당의 종류에 따른 저장 중 식초음료의 품질특성 vol.52, pp.4, 2016, https://doi.org/10.9721/kjfst.2020.52.4.325