Human Ecology Research

  • 제62권1호
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  • Pages.59-68
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  • 2024
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  • 2982-5725(pISSN)
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  • 2982-6608(eISSN)
대한가정학회 (The Korean Home Economics Association)
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농축유청단백질 첨가 버터 스폰지케이크의 품질특성

Quality Characteristics of Butter Sponge Cakes Added with Whey Protein Concentrate (WPC)

  • 최다은 (목포대학교 대학원 식품영양학과) ;
  • 김경희 (목포대학교 식품영양학과) ;
  • 전은례 (원광대학교 가정교육과.전남대학교 가정교육과)
  • DaEun Choi (Major in Food and Nutrition, Graduate School, Mokpo National University) ;
  • KyungHee Kim (Department of Food and Nutrition, Mokpo National University) ;
  • EunRaye Jeon (Department of Home Economics Education, WonKwang University, Department of Home Economics Education, Chonnam National University)
  • 투고 : 2023.11.27
  • 심사 : 2024.01.09
  • 발행 : 2024.02.28
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초록

This study investigated the quality characteristics of butter sponge cakes added with whey protein concentrate (WPC)(0%, 10%, 30%, 50%, 100%) added as a fat substitute. The density of the dough of butter sponge cakes significantly increased with higher levels of added WPC and the pH decreased (F=248.38, p<.001). The moisture content also decreased significantly (F=3.151, p < .05). However, the volume (F=9.556, p<.01) and specific volume (F=11.15, p<.001) significantly increased. With respect to color, there was no significant difference in the lightness (L) value of the crumb, but the redness (a) value increased significantly with higher levels of added WPC (F=12.616, p < .001), while the yellowness (b) value decreased significantly (F=4.550, p<.01). Regarding the crust, the L values (F=3.791, p<.01) and b values (F=7.000, p<.001) decreased significantly with higher levels of added WPC, while the (a) values increased significantly (F=4.706, p<.01). The DPPH radical scavenging ability of the raw WPC used in the manufacture of butter sponge cakes was found to be 27.45%, but this increased significantly as the amount of WPC added to butter sponge cakes increased (F=45.237, p<.001). In a consumer preference test, the flavor, appearance, texture, odor, and overall acceptability were highest in the case of WPC-10 when taking advantage of the functional advantages of WPC as a lowfat substitute, confirming the development potential and optimal amount of WPC that should be added to butter sponge cakes.

키워드

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