β-Glucan 첨가 Pound Cake의 이화학적관능적 특성 = Physicochemical Characteristics of Pound Cake Added with β-Glucan

다국어 초록 (Multilingual Abstract)

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.

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