탄수화물계 지방대체제를 이용하여 제조한 케익의 이화학적·관능적 특성 = Physicochemical and Sensory Characteristics of Cake Systems using Carbohydrate based Fat Replacers

다국어 초록 (Multilingual Abstract)

Physicochemical and sensory characteristics of the fresh cake batters and cakes using different compositions of maltodextrin, amylodextrin, and octenyl succinylated amylodex- trin as fat replacers were investigated. Volume index of the MD added cake showed the lowest volume Index of 12. 13, while others showed higher values than those of control. Considering low specific gravity and viscosity of MD added cakes, the lowest volume index of MD added cake can be explained by decrease of the foam stability due to the excessive air incorporation into the batter. The colorimeter measurements of the cake showed that the mixture of MD and AD (50 % to 50 % by weight) added cake and mixture of MD and OSAD (50 % to 50 % by weight) had significantly the same color tone as that of control cake. Sensory evaluation showed the cake, a mixture of MD and
AD by 50 % to 50 % had slightly higher adhesiveness than that of the control cake, otherwise, firmness, springiness, moistness, and overall flavor of the cake were almost the same as those of control cake.

목차 (Table of Contents)

• I. 서론
• II. 재료 및 방법
• III. 실험결과 및 고찰
• IV. 요약 및 결론