미나리분말 첨가 파운드케이크의 품질특성

안상희 ( Sang Hee An ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.3

This study investigated the physicochemical and sensory characteristics of pound cake prepared with various amounts of dropwort powder. According to the results, the specific gravity of batter prepared with dropwort powder was increased, whereas the pH of batter was decreased significantly with the addition of dropwort powder. Furthermore, the weight of the pound cake prepared by adding 8% dropwort powder had the lowest among all samples. The volume and specific loaf volume of pound cakes prepared by adding dropwort powder were higher than those of the control. The baking loss rate of the control was 5.45% and that of pound cakes prepared by adding dropwort powder was 5.08~7.08%. In addition, the moisture content of pound cakes was found to increase with an increased in the amount of dropwort powder, whereas the pH of pound cakes was found to decrease with an increase in the dropwort powder content. The DPPH radical scavenging activity of the control group was 23.58%, whereas that of pound cakes prepared by adding dropwort powder ranged from 38.77~77.60%. However, the L, a and b values were decreased significantly by the addition of dropwort powder. The hardness, springiness, chewiness and brittleness of pound cakes were decreased significantly by the addition of dropwort powder. Overall, the sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes were conveyed to be higher in 4~6% of substituted sample groups than those of others. Hence, the results of this study suggest that addition of 4~6% dropwort powder is the best substitution ratio for pound cakes.

$\beta-Glucan$ 첨가 Pound Cake의 이화학적$\cdot$관능적 특성

신유미,김미경,조한영,김미리,Shin Yu-Mi,Kim Mi-Kyoung,Cho Han-Young,Kim Mee-Ree 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.6

This study was conducted to evaluate the physicochemical characteristics of pound cake made of substituted flour with different amount of $\beta-glucan$ i.e. 3, 6 and $9\%$ respectively. $\beta-glucan$ is a functional food material produced from Agrobacterium sup. R259 KCTC 10197BP. The specific gravity and pH of dough were found to be increased according to $\beta-glucan$ content Rheological property such as adhesiveness of dough has no difference between control and $\beta-glucan$ added groups. The pH of baked pound cake was not significantly different between control and $\beta-glucan$ groups. The volume of baked pound cake wag not significantly different between control and the ones with up to $6\%$ $\beta-glucan$, Lightness (L), redness (a) and yellowness (b) value of Hunter color system of cake crumb were not significantly different among teated groups, except a value of crust in $9\%$ $\beta-glucan$ group. the moisture content of cake increased according to $\beta-glucan$ content. Hardness by texture analyser was decreased with increasing $\beta-glucan$ content although cohesiveness wag not changed in β$\beta-glucan$ groups, compared with the control. Sensory evaluation results showed that the mean scores of over·all acceptability in 3 and $6\%$ $\beta-glucan$ were higher than that of control. Based on these results, the addition of $\beta-glucan$ to pound cake up to $6\%$ was considered to be desirable especially in terms of texture.

β-Glucan 첨가 Pound Cake의 이화학적관능적 특성

신유미,김미경,조한영,김미리 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.6

This study was conducted to evaluate the physicochemical characteristics of pound cake made of substituted flour with different amount of β-glucan, i.e. 3, 6 and 9%, respectively. β-glucan is a functional food material produced from Agrobacterium spp. R259 KCTC 10197BP. The specific gravity and pH of dough were found to be increased according to β-glucan content. Rheological property such as adhesiveness of dough has no difference between control and β-glucan added groups. The pH of baked pound cake was not significantly different between control and β-glucan groups. The volume of baked pound cake was not significantly different between control and the ones with up to 6% β-glucan, Lightness (L), redness (a) and yellowness (b) value of Hunter color system of cake crumb were not significantly different among treated groups, except a value of crust in 9% β-glucan group. The moisture content of cake increased according to β-glucan content. Hardness by texture analyser was decreased with increasing β-glucan content although cohesiveness was not changed in β-glucan groups, compared with the control. Sensory evaluation results showed that the mean scores of over-all acceptability in 3 and 6% β-glucan were higher than that of control. Based on these results, the addition of β-glucan to pound cake up to 6% was considered to be desirable especially in terms of texture.

연구논문 : 당귀분말 첨가 파운드케이크의 품질특성

박금순 ( Geum Soon Park ),안상희 ( Sang Hee An ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.4

Physicochemical and sensory characteristics of pound cake prepared with various levels of Angelica gigas Nakai powder were investigated. The pH of batter prepared with Angelica gigas Nakai powder ranged between 7.17 and 7.30 and that of the control was 7.34. The moisture content and pH of pound cakes was found to decrease with increasing Angelica gigas Nakai powder content. The specific volume of the control cake was 1.793 ml/g, that of pound cakes prepared with Angelica gigas Nakai powder was 1.806∼2.026 ml/g. The baking loss rate of the control was 11.33% and that of pound cakes prepared by adding Angelica gigas Nakai powder was 10.29∼6.66%. DPPH radical scavenging activity of the control group was 23.58%, whereas pound cakes prepared by adding Angelica gigas Nakai powder ranged from 38.77∼77.60%. The a value of redness was increased, but L and b value were decreased significantly by the addition of Angelica gigas Nakai powder. The hardness and brittleness of the pound cakes were increased significantly by the addition of Angelica gigas Nakai powder. Sensory evaluation scores in terms of flavor, taste and overall preference for pound cakes were higher for the 2% substituted sample group than for any of the others. The results of this study suggest that the addition of 2% Angelica gigas Nakai powder was the best substitution ratio for pound cake.

귀리를 첨가한 파운드케이크의 품질 특성

권영회,유상모,장동의,김인범,최종석,이지은 (사)한국조리학회 2023 한국조리학회지 Vol.29 No.10

. As consumers' interest in healthy bakery products increases rapidly, pound cakes are also attempting to add various functional ingredients. The purpose of this study was to investigate the quality characteristics and applicability of pound cake added with oat flour. Pound cake was made to utilize oats, which contain water-soluble fiber. We examined pH, volume, weight, specific volume, baking loss, texture profile analysis, colorimeter, water content, and sensory evaluation to observe the quality characteristics of oat pound cake. The result of pH analysis showed that pH of the pound cake decreased significantly as the amount of oat flour increased. Control group had a significant large volume in the specific volume analysis. Texture profile analysis showed that hardness, resilience, chewiness, and gumminess tended to increase significantly as the amount of oat flour increased. In the experiment of colorimeter, lightness and yellowness values decreased with the increase of oat flour content in pound cake, but redness values increased. In the sensory evaluation, the volume and moistness decreased with increased percentage of oat flour and OF20 showed the highest value for roasted flavor and roasted taste. These results provided basic data for the development of a cake added with oat flour.

브로콜리 줄기 분말을 혼합한 파운드 케익의 항산화 활성과 품질 특성에 미치는 영향

오재복 ( Jae Bok Oh ),이혜정 ( Hye Jeong Lee ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

A study was undertaken to examine the antioxidative activity and the quality attributes of broccoli stem powder pound cakes. Broccoli stem powder was added to the batter at a ratio of 5, 10 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Broccoli stem powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of broccoli stem pound cakes respectively(r=0.937, r=0.981). The effect of cake improver on quality characteristics of cake broccoli stem powder and pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of cake improver and broccoli stem powder(p<0.01). The lightness were significantly decreased with increases in broccoli stem powder of pound cake crust and crumb(p<0.01, p<0.01). The hardness, chewiness and gumminess and cohesivenss were tended to reduce in both of powder. The consumer acceptability score for 5~10% broccoli stem pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and overall preference. This results showed that cake improver & broccoli stem powder are a good ingredient to increase consumer acceptability and the healthy.

「규합총서(閨閤叢書)」에 수록된 떡의 종류 및 조리법에 대한 고찰

김준희,정항진,오왕규,Kim, Jun-Hee,Jeong, Hang-Jin,Oh, Wang-Kyu 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

본 연구는 조선 후기 고문헌인 "규합총서(閨閤叢書)"에 나타난 떡의 종류 및 조리방법을 고찰하여 떡의 종류, 떡에 사용된 재료, 떡의 조리법에 대한 내용을 정리하여 전통조리법을 이해하고, 현재의 기호와 식생활에 맞게 재창조하는 데 필요한 문헌적 자료를 제공하고자 함을 목적으로 한다. "규합총서(閨閤叢書)"는 조선시대 빙허각 이씨가 한글로 쓴 가정대백과 전서이다. '주식의편'에 요리법을 소개하고 있으며, 떡의 분류와 함께 28종의 떡이 기록되어 있다. 연구방법은 내용분석 방법(Contents Analysis)을 이용하였다. 떡을 조리형태에 따라 분류하면 찌는 떡 15가지(53.5%), 치는 떡 2종류(7.1%), 삶는 떡3종류(10.7%), 지지는 떡 7가지(25%), 기타 1가지(3.5%)로 찌는 떡이 53.5%로 가장 많았다. 떡의 주재료에 따라 분류한 결과, 찹쌀이 13회, 멥쌀이 10회, 기타가 5회로 나타났다. 떡의 주재료로는 찹쌀이 12회(42.8%), 멥쌀이 10회(35.7%), 기타가 6회(21.4%)로 찹쌀이 멥쌀보다 많이 사용한 것으로 나타났다. 부재료는 꿀, 잣, 대추 순으로 많이 사용하였고, 연육, 검인, 수시, 생마, 송기, 백봉령 등 약제도 부재료로 사용되었다. Rice cake is the most historical food which has been developed from settlement of agriculture and typical traditional food which has manufacture and food historical meaning. Because, the process of rice flour, raw ingredient of rice cake, tells remarkable food processing technology of our nation, and is original form of processed food that we has been taken before agricultural life begun. In this study, contents analysis method is used. Ingredients of rice cakes appeared in "Gyuhapchongseo" glutinous rice 12 times (42.8%), nonglutinous rice 10 times (35.7%), and the others 6 times (21.4%) used as the main ingredients of rice cake. the rice cake separated into 15 types (53.5%) of steamed rice cake, 2 types (7.1%) of pounded rice cake, 3 types (10.7%) of boiled rice cake, 7 types (25%) of sauteed rice cake, and 1 types (3.5%) of the others. it become data for knowing social and dietary culture of the time. And it is for presenting fundamental material of possibility of modern rice cake.

감마선 조사에 따른 미역귀(Undaria pinnatifida Sporophyll) 열수추출물 첨가 파운드케이크의 품질 특성

김다미(Da-Mi Kim),김경희(Kyoung-Hee Kim),윤영식(Young-Sik Yun),김재훈(Jae-Hun Kim),이주운(Ju-Woon Lee),육홍선(Hong-Sun Yook) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.10

감마선(50 kGy)을 조사한 미역귀 열수추출 분말을 첨가한 파운드케이크(0, 3, 6, 9%)를 같은 첨가량의 비조사 첨가구와 비교하여 품질 특성을 알아보았다. 반죽의 pH는 미역귀 열수추출 분말첨가에 의한 첨가량이 증가할수록 유의적으로(p<0.05) 감소하였으며 비조사 첨가구와 비교하여 조사첨가구에서 낮은 값을 나타내었다. 파운드케이크의 높이, 부피, 비용적 및 굽기 손실률은 비조사 및 조사 첨가구에서 첨가량의 증가에 따른 유의차를 보이지 않았다. 색도 측정 결과, 명도에서는 미역귀 분말 첨가량이 증가할수록 crust와 crumb 모두 유의적으로 감소하였으나, 적색도의 경우 첨가량의 증가에 따라 유의적인 차이를 보이며 증가하였다. 황색도에서는 crust와crumb에서 경향 차이를 나타내는데, crust에서는 첨가량이 증가할수록 감소하는 경향을 보였으나 crumb의 경우는 증가하는 경향을 보였다. 미역귀 열수추출 분말 첨가에 의한 경도 변화는 비조사 첨가구에 비해 조사 첨가구에서 낮은 값을 보이며 첨가량 증가에 따라 감소하는 경향을 보이는 반면, 부착성 및 탄력성은 첨가량의 증가에 의해 감소하였으나 유의차는 보이지 않았다. 또한 검성 및 씹힘성은 첨가량의 증가에 따라 유의성을 나타내며 감소하였다(p<0.05). 저장기간에 따른 경도 변화를 측정한 결과 0일에 비하여 저장기간(5, 10, 15일)에서 높은 값을 보였으나 저장기간에 따른 경향은 보이지는 않았으며, 탄력성 및 응집성은 저장기간이 증가함에 따라 유의적으로 감소하였다. 저장기간에 따른 노화도는 대조군에서 증가하는 경향을 보였으나 첨가구에서는 뚜렷한 변화가 없었다. 파운드케이크의 항산화능 측정에서는 첨가량의 증가에 따라 유의적으로(p<0.05) 높아지는 경향을 보였으며, 조사 첨가구는 대조구 및 비조사 첨가구보다 높은 라디칼 소거능을 보여 감마선 조사에 의한 항산화 활성 증가를 확인할 수 있었다. 관능검사 결과, 색에 대한 선호도를 제외하고는 조사 3% 첨가구에서 가장 높은 평가를 나타내었다. 따라서 높은 수율, 관능특성 및 기능성을 포함한 산업적 활용 측면을 고려하였을 때, 미역귀 열수추출 분말 첨가량은 감마선 조사한 3% 첨가구가 최적 조건일 것으로 판단되었다. This study investigated the quality changes and characteristics (0, 3, 6, 9%) of pound cake made with flour that included gamma irradiated (50 kGy) hot water extracts of Undaria pinnatifida sporophyll (WEUS). The pH of pound cakes decreased with increasing powder concentration, and gamma-irradiated pound cakes had lower pH than non-irradiated pound cakes at the same powder concentrations. The height, volume, specific loaf volume, and baking loss showed no significant differences between control and experimental groups. With increasing powder concentration, the L value of the crust and crumbs decreased, but the a value increased. The b value showed different tendencies between crust and crumb. The crust value was reduced with higher content of WEUS, but the crumb value increased. Gamma-irradiated pound cakes were also less hard than non-irradiated pound cakes. On the other hand, adhesiveness and springiness decreased with increasing powder concentration, but were not significantly different from the control. Also, gumminess and chewiness decreased but not significantly so. The hardness after several days of storage (5, 10, and 15 days) was higher than the control, and the springiness and cohesiveness were significantly reduced with increasing concentration compared to the control. The retrogradation increased in the control group, but it did not in the experimental groups. Results of radical scavenging activity using DPPH indicated that the gamma-irradiated group was higher than the non-irradiated group and it was also higher with higher concentrations of powder. In a sensory evaluation, when compared to the control, pound cake with 3% WEUS was superior in taste, flavor, and overall preference. Therefore, it was found that pound cake with 3% WEUS powder with gamma irradiation of 50 kGy added could improve the yield, taste, and antioxidant activity of pound cake.

쌀가루 첨가량을 달리한 당귀파운드케이크의 품질특성

안상희,박금순,An, Sang-Hee,Park, Geum-Soon 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

Physicochemical and sensory characteristics of pound cakes containing Angelica gigas NAKAI(Korean Angelica) with various levels of rice flour were investigated in this study. There were significant differences in the specific gravity of dough, and it had the lowest value of 0.848 in the control group. The weight of pound cakes was significantly increased by addition of rice flour, but the volume, specific volume and baking loss rate were significantly decreased by addition of rice flour. The moisture content and pH of pound cakes were found to increase with increasing rice flour content. DPPH radical scavenging activity of the control group was 51.02%, whereas pound cakes with rice flour ranged from 51.90~55.75%. The L value of brightness was increased, but a and b values were decreased significantly by addition of rice flour. In all of items of texture, the control group was higher than those of the pound cakes prepared with various levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for Korean Angelica pound cakes.

냉동 동결 건조 머큐베리 분말 첨가 파운드케이크의 항산화 활성과 품질 특성

이혜정,Lee, Hye Jeong 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6

A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze dried maquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). The quality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreased significantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantly decreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardness and adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptability score of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of the other groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increase consumer acceptability and health.