The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Antioxidant Activities of Pound Cake with Aronia melanocarpa Powder

아로니아 분말 첨가 파운드케이크의 품질 특성 및 항산화 활성

  • Lim, Eun-Jeong (Dept. of Food and Nutrition, Hanyang Women's University) ;
  • Lee, Yoo-Hyun (Dept. of Food and Nutrition, The University of Suwon)
  • 임은정 (한양여자대학교 식품영양과) ;
  • 이유현 (수원대학교 식품영양학과)
  • Received : 2017.08.30
  • Accepted : 2017.10.17
  • Published : 2017.10.31
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Abstract

We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

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