히비스커스 분말을 첨가한 쉬폰 케이크의 품질 특성 = Quality Characteristics of Chiffon Cake with Hibiscus Powder

다국어 초록 (Multilingual Abstract)

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다국어 초록 (Multilingual Abstract)

This study attempted to increase the utilization value of resources by adding hibiscus powder incinerated as a food processing by-product to chiffon cake and to confirm the manufacturability and product characteristics of confectionery products. Chiffon cake was prepared by replacing 0, 4, 8, and 12% of the bristles with hibiscus powder and the specific gravity of the dough, the product baking loss rate, total soluble solids content, chromaticity, texture, total phenolic compound content, and DPPH free radical erasure ability were analyzed. As the amount of hibiscus powder added increased, the specific gravity of batter, product baking loss rate, water content, and total soluble solid content increased, and pH decreased. In the case of chromaticity, the redness increased and the lightness and yellowness decreased. In terms of texture, hardness, chewability, and brittleness increased, and total phenolic compound content and DPPH free radical erasure ability also increased. In terms of preference, the 8% added group showed high aroma, taste, and texture. As a result, it was determined that the addition of 8% hibiscus powder could improve the quality characteristics and preference of chiffon cakes, increase the value of resources, and use hibiscus, which is positive for the environment, as a functional food material. However, since the preference survey was conducted on female students in this study and was not conducted according to various ages and genders, it is judged that gender and age group should be considered for future product research with hibiscus.