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      Quality Characteristics and Antioxidant Activity of Pound Cakes added with Finger Root Extract Powder

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      https://www.riss.kr/link?id=A108759171

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      In this study, a pound cake was prepared by adding finger root extraction powder having functionality such as antioxidant properties. Pound cake was prepared by adding 0%, 5%, 10%, 15%, and 20% of fingerroot powder to investigate this chemical analysi...

      In this study, a pound cake was prepared by adding finger root extraction powder having functionality such as antioxidant properties. Pound cake was prepared by adding 0%, 5%, 10%, 15%, and 20% of fingerroot powder to investigate this chemical analysis, antioxidant analysis, and sensual properties. The pH decreased as the finger root powder was added, and the specific gravity and moisture content decreased significantly. Weight, volume, specific volume, and baking loss significantly decreased as the addition amount increased, while weight and baking loss increased. In the case of the crust, the lightness was lower than that of the crumb, and the a value (redness) was the lowest in the control group of the crust and crumb, and the redness increased as the addition amount increased. Hardness and springiness decreased as the addition amount increased, and gumminess showed a tendency to decrease significantly. As a result of the measurement of antioxidant activity, total phenol content, DPPH radical scavenging ability, and ABTS radical scavenging ability were more than 5 times higher in the added group than in the control group. In the sensory test, there was no significant difference between the 5% and 10% added groups compared to the control group. It is thought that the health functionality and nutritional value of food can be further improved by using finger root powder in the field of food science, and we hope that research using health functional ingredients will continue to improve the quality of pound cake, one of the confectionery products.

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