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RISS 인기검색어
- 검색키워드
- 저자 : 진지아(Ji Aa Jin) (검색결과 2 건)
- 무료
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진지아 ( Ji Aa Jin ),윤혜현 ( Hye Hyun Yoon ) 한국식품조리과학회(구 한국조리과학회) 2020 한국식품조리과학회지 Vol.36 No.4
Purpose: This study examined the baking quality, quality characteristics, and acceptance of yellow layer cake as a model of batter type cakes according to different mixing methods. Methods: Yellow layer cakes were manufactured using different mixing methods: the single stage method (S), creaming method (C), blending method (B1), and modified blending method (B2). The specific gravity and microscopic observations were used to investigate the condition of batters. The quality characteristics of the yellow layer cake samples were determined by the volume, specific volume, baking quality, texture analysis, staling property, and acceptance. Results: Observations of the batter condition with the specific gravity and microscopic photographs revealed that S to capture the least amount of air while B1 captured the most (p<0.001). The volume of cakes was the highest in C and lowest in S (p<0.01). S also showed the lowest specific volume (p<0.05) and volume index (p<0.001). Although the batter captured the most air, B1 showed a smaller volume than C. B2 showed a high volume similar to C. S showed significantly higher hardness and chewiness than other samples (p<0.001). Springiness was the lowest in S and highest in C (p<0.05). B2 showed the highest acceptance of taste (p<0.05), texture (p<0.05), and overall acceptance (p<0.01). After storage for 5 days, C and B2 showed low staling rates (p<0.001). Conclusion: The cake made by blending method with longer mixing time showed a higher volume, low staling rate, and high acceptance in taste, texture, and overall acceptance.
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혼합 방법에 따른 옐로우 레이어 케이크의 관능적 특성과 기호도
진지아(Ji Aa Jin),윤혜현(Hye Hyun Yoon) 동아시아식생활학회 2022 동아시아식생활학회지 Vol.32 No.1
The purpose of this study was to investigate the relationship between consumer acceptance and the sensory characteristics of the batter-type cake. To accomplish this, four types of yellow layer cake samples were prepared using mixing methods known to have different characteristics, namely the single-stage method (S), the creaming method (C), the blending method (B1), and the modified blending method (B2). A quantitative descriptive sensory analysis was carried out on the four cake types, using a panel of seven trained assessors and a defined vocabulary of 20 terms. The principal component analysis (PCA) identified three segments in the sensory characteristics of yellow layer cakes. The flavor characteristics, cell uniformity, cell size, hardness, graininess, stickiness, and dryness after swallowing were loaded in the positive direction of the first principal component (PC1) along with S. Height, surface roughness, moistness, and meltiness were loaded in the negative direction of PC1 along with B1 and C. Crumb lightness and springiness were loaded in the positive direction of PC2 along with B2. Based on the consumer acceptance test, S was significantly lower in appearance and texture compared to the others. Partial least squares regression (PLSR) was used to investigate the relationships between consumer acceptance for each segment and quantitative descriptive sensory characteristics. Based on a PLSR analysis, height, crumb lightness, meltiness, moistness, buttery odor were predicted to have a positive effect on acceptance. Crust darkness, hardness, graininess, dryness after swallowing, and strong tastes were predicted to have a negative effect on acceptance.
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