Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality characteristics of sponge cake made with aronia powder

아로니아 분말을 첨가한 스펀지케이크의 품질특성

  • Jang, Nak Hoon (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Roh, Hyeon Su (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Kang, Sung Tae (Department of Food Science and Technology, Seoul National University of Science and Technology)
  • 장낙훈 (서울과학기술대학교 식품공학과) ;
  • 노현수 (서울과학기술대학교 식품공학과) ;
  • 강성태 (서울과학기술대학교 식품공학과)
  • Received : 2017.08.14
  • Accepted : 2017.11.07
  • Published : 2018.02.28
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Abstract

This study was performed to examine the quality characteristics and antioxidant activities of the sponge cakes containing different concentrations (2-10%, w/w) of aronia powder (AP). The specific gravity of the dough and the baking loss rate were significantly increased with higher AP content. The specific volume, height, volume index, and pH were significantly decreased with the increase in AP. The lightness and redness values increased, while the yellowness values decreased with increasing amounts of AP. Textural characteristics, such as hardness, gumminess, and chewiness significantly increased on addition of AP. The DPPH radical scavenging activities of the cakes increased significantly with the increase in concentration of AP. In sensory evaluation, the group with cakes containing AP at 2% concentration was ranked higher than other cakes with respect to all parameters, except for color. Therefore, the results of this study suggest that sponge cakes prepared with 2% AP is the most suitable product, based on its sensory characteristics and antioxidant activities.

본 연구에서는 아로니아 분말 2, 4, 6, 8, 10% 첨가한 스펀지 케이크를 제조한 후 반죽의 비중, 케이크의 pH, 수분함량, 굽기손실, 비체적 및 높이, 부피지수 및 대칭성지수, 색도, 항산화능, 기계적 조직감, 관능특성을 조사하였다. 아로니아 분말의 첨가량이 증가할수록 반죽의 비중과 스펀지케이크의 굽기손실률이 증가하였다. 수분함량은 대조군, 2, 4, 6, 8% 첨가군 간에 유의적 차이가 나타나지 않았다. 비체적, 높이, 부피지수, pH는 아로니아 분말 첨가량이 증가할수록 감소하였다. 대칭성지수는 6% 이상을 첨가한 첨가군에서는 유의적 차이가 나타나지 않았다. 아로니아 분말 첨가 스펀지케이크의 외관은 아로니아 분말의 첨가량이 증가할수록 색이 점점 짙어지고 부피와 높이가 감소하는 것을 관찰할 수 있었다. 아로니아 분말을 대체한 스펀지케이크의 crumb의 색도의 경우 L값과 a값은 아로니아 분말의 첨가량이 증가할수록 증가하는 경향을 보였으나, b값은 아로니아 첨가량이 증가할수록 감소하는 경향을 보였다. 스펀지케이크의 기계적 조직감은 아로니아 분말 첨가량이 증가할수록 경도와 검성, 씹힘성이 증가하였고, 탄력성은 각 시료간에 유의적 차이가 나타나지 않았다. 회복탄력성은 10% 첨가군에서 가장 낮은 값을 나타내었다. DPPH radical 소거능에 대한 항산화활성은 대조군이 가장 낮았고, 아로니아 분말의 첨가량이 많을수록 유의적으로 증가하였다. 관능특성에서는 색을 제외한 모든 항목에서 2% 첨가군이 가장 높은 점수를 받았다. 이상의 결과를 종합하여 볼 때 아로니아 분말을 2% 첨가할 경우, 아로니아의 생리활성기능을 향상시키고, 기존 스펀지케이크와 비교하여 품질변화를 최소화 할 수 있을 것으로 판단된다.

Keywords

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