Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Development of Functional Sponge Cakes with Onion Powder

양파 분말을 첨가한 기능성 스폰지 케이크의 개발에 관한 연구

  • Published : 2003.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Mass consumption of the surplus onion in the period of harvesting season by processing to various value-added functional food products would be one of the counterplot for stable market. This study was to develop functional sponge cakes with addition of onion powder, using physiochemical properties and sensory evaluation. The specific gravity and viscosity tended to increase according to the addition of onion powder. The water content was highest mark on the 4% onion powder added-cake. The color of lightness, yellowness, and redness of cake crust tended to decrease with the addition of onion powder. The addition of onion powder showed decrease in lightness and yellowness and increase in redness of cake crumb. The specific loaf volume was superior with the addition of 4% onion powder. The resilience, fracturability and adhesiveness showed a difference from the control. Sensory evaluation of cake indicated that addition of onion powder especially at the level of 2, 4%, enhanced appearance flavor, mouth feeling, and overall acceptability.

양파의 소비를 촉진시키기 위한 일환으로 양파분말을 0, 2, 4, 6, 8, 10%로 첨가하여 스폰지 케이크를 제조하였을 때 제품의 물리화학적 변화를 고찰하였다 케이크 반죽의 비중과 점도는 양파 분말 첨가량이 증가할수록 높게 나타났다. 수분 함량은 양파분말 4% 첨가군이 가장 높은 값을 나타내었다. 케이크의 높이는 양파분말 2, 4% 첨가군이 대조군보다 높은 값을 나타내었다. 케이크 crust의 L, a, b값은 양파분말 첨가량이 증가할수록 감소하는 경향이었다. 케이크 crumb의 L값은 양파분말 첨가량이 증가할수록 다소 감소하는 경향이었다. a값은 대조군, 2 및 4% 첨 가군 사이에는 유의적인 차이가 없었으며, 6, 8, 10% 첨가군 사이에도 유의적인 차이는 없었다(p>0.05). b값은 대조군과 2% 첨가군 사이에는 유의적인 차이가 없었으며, 4, 5, 8, 10% 첨가군 사이에도 유의적인 차이는 없었다 (p>0.05). 비체적의 경우 양파분말 4% 첨가군이 4.17 cc/g로 가장 높은 값을 나타내었다. 경도(hardness), 탄력성 (spring-mess), 응집성 (cohesiveness), 검성(gumminess), 씹힘성(chew mess), 복원성(resilience)은 대조군에 비해 양파분말 첨가군이 높은 값을 나타내었다. 관능검사에서는 종합적인 기호도 (overall acceptability)에서 2, 4% 첨가군이 우수하였다.

Keywords

References

  1. Villar A, Gasco MA, Alcaraz MJ. 1984. Anti-inflammatoryaction and anti-ulcer properties of hypolaetin-8-glycosides,a novel plant flavonoid. J Pharmacol 36: 820-822. https://doi.org/10.1111/j.2042-7158.1984.tb04884.x
  2. Frag RS, Daw ZY, Abo-Raya SH. 1989. Influence of someessential oils on Aspergillus parasiticus growth and productionof aflatoxins in a synthetic mechanism. J Food Sci54: 74-76. https://doi.org/10.1111/j.1365-2621.1989.tb08571.x
  3. Katiyar SK. 1993. Protection against TPA-induced inflammationin SENCAR mouse ear skin by polyphenolic fractionof green tea. Carcinogenesis 14: 361-365. https://doi.org/10.1093/carcin/14.3.361
  4. Michael GLH, Edith JMF, Peter CHH. 1993. Dietary antioxidantflavonoids and risk of coronary heart disease. Lancet342: 1007-1010. https://doi.org/10.1016/0140-6736(93)92876-U
  5. Duxbury DD. 2000. Onion and garlic varieties speed delivery,save $$$. Food Processing 5: 110-111.
  6. Kee HJ, Park YK. 2000. Preparation and properties of extruded snack using onion pomace and onion. Korean J Food Sci Technol 32: 578-583.
  7. Kee HJ, Ryu GH, Pak YK. 2001. Physical properties of extruded snack made of dried onion and onion pomace. J Korean Soc Food Sci Nutr 30: 64-69.
  8. Kee HJ, Park YK. 2000. Preparation and quality properties of extruded snack using onion pomace and onion. Korean J Food Sci Technol 32: 578-583.
  9. Kang SK, Kim YD, Hyun KH, Kim YW, Sung BH, Shin SC, Park YK. 1998. Development of separating techniques on quercetin-related substances in onion (in Korean) contents and stability of quercetin-related substances in onion. J Korean Soc Food Sci Nutr 27: 682-686.
  10. Kang SK, Kim YD, Hyun KH, Kim YW, Shin JS, Park YK. 1998. Development of separating techniques on quercetinrelated substances in onion (in Korean) contents and stability of quercetin-related substances in onion. 2. Optimal extracting condition of quercertin-related substances in onion. J Korean Soc Food Sci Nutr 27: 687-692.
  11. Lewick PP, Pomaranska-Lazuka W2, Witrowa-Rajchert D,Nowak D. 1998. Storage stability of dried onion. J Food Quality21: 505-516. https://doi.org/10.1111/j.1745-4557.1998.tb00540.x
  12. Chun SS, Park JR, Cho YS, Kim MY, Kim RY, Kim KO. 2000. Effect of onion power oddition on the quality of white bread. Korean J Food & Nutr 14: 346-354.
  13. Lee SY, Kim CS, Song YS, Park JH. 2001. Studies on the quality characteristics of sponge cakes with addition of yam powders. J Korean Soc Food Sci Nutr 30: 48-55.
  14. AACC. 2000. Approved Method of the AACC 10th, American Association of Cereal Chemists, St. Paul, Minn., USA p 3 of 4.
  15. AACC. 2000. Approved Method of the AACC. 10th ed.American Association of Cereal Chemists, St. Paul, Minn.,USA. p 2 of 4.
  16. Lee KH, Park HC, Her ES. 1998. Statistics and Data AnalysisMethod. Hyoil press, Seoul. p 253-296.
  17. Kawasome S, Yamano Y. 1990. Effect of storage humidityon moisture and texture of butter sponge. J Home EconJapan 41: 71-75.

Cited by

  1. Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes vol.16, pp.4, 2011, https://doi.org/10.3746/jfn.2011.16.4.390
  2. Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder vol.28, pp.6, 2013, https://doi.org/10.7318/KJFC/2013.28.6.651
  3. Combination Effect of Various Freezing and Thawing Techniques on Quality and Nutritional Attributes of Onions vol.44, pp.10, 2015, https://doi.org/10.3746/jkfn.2015.44.10.1492
  4. Effects of High Molecular Weight Water-Soluble Chitosan On Storage Characteristics and Quality Attributes of Sponge Cake vol.21, pp.3, 2012, https://doi.org/10.5934/KJHE.2012.21.3.577
  5. Changes in Taste Compounds during Onion Vinegar Fermentation vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.298
  6. Preparation Characteristics of Mousse Cake with Different Amounts of Cream Cheese vol.28, pp.3, 2012, https://doi.org/10.9724/kfcs.2012.28.3.241
  7. Preparation and Characteristics of Bread by Medicinal Herb Composites with Immunostimulating Activity vol.37, pp.1, 2008, https://doi.org/10.3746/jkfn.2008.37.1.109
  8. Quality Characteristics of Sulgi with Added Fresh or Frozen Red Onions vol.41, pp.2, 2012, https://doi.org/10.3746/jkfn.2012.41.2.239
  9. OPTIMIZATION OF ONION COOKIE BAKING PROCESS USING RESPONSE SURFACE METHODOLOGY vol.31, pp.3, 2008, https://doi.org/10.1111/j.1745-4557.2008.00202.x
  10. Quality Characteristics of Sponge Cake with Omija Powder vol.41, pp.2, 2012, https://doi.org/10.3746/jkfn.2012.41.2.233
  11. Effects of Young Barley Leaf Powders on the Quality Characteristics of Yellow Layer Cakes vol.18, pp.6, 2011, https://doi.org/10.11002/kjfp.2011.18.6.830
  12. 구기자 분말의 첨가가 옐로우 레이어 케이크의 품질특성에 미치는 영향 vol.34, pp.3, 2003, https://doi.org/10.3746/jkfn.2005.34.3.403
  13. Effects of Onion Powder and Baking Temperature on the Physicochemical Properties of Cookies vol.12, pp.3, 2003, https://doi.org/10.3746/jfn.2007.12.3.160
  14. 건조방법에 따른 양파분말의 품질특성 vol.36, pp.3, 2003, https://doi.org/10.3746/jkfn.2007.36.3.342
  15. 열풍건조 황색 양파분말과 자색 양파분말을 첨가한 쿠키의 품질 특성 vol.37, pp.3, 2003, https://doi.org/10.3746/jkfn.2008.37.3.342
  16. 양파즙 첨가 식빵의 특성과 저장 효과 vol.19, pp.6, 2009, https://doi.org/10.5352/jls.2009.19.6.781
  17. 인지기능활성을 가진 생약복합물을 이용한 빵의 제조 및 특성 vol.38, pp.9, 2009, https://doi.org/10.3746/jkfn.2009.38.9.1131
  18. 흑마늘 분말을 첨가한 스펀지케이크의 품질 특성 vol.38, pp.9, 2003, https://doi.org/10.3746/jkfn.2009.38.9.1222
  19. 바나나 분말을 첨가한 스펀지케이크의 품질 특성 vol.39, pp.10, 2010, https://doi.org/10.3746/jkfn.2010.39.10.1509
  20. 비파열매 분말을 첨가한 쉬폰 케이크의 품질 특성 vol.31, pp.2, 2015, https://doi.org/10.9724/kfcs.2015.31.2.144
  21. 쑥 분말을 첨가한 스펀지케이크의 품질 특성 vol.22, pp.5, 2003, https://doi.org/10.20878/cshr.2016.22.5.015
  22. 알코올 발효과정 중 양파착즙액 휘발성 향기성분 변화 vol.30, pp.1, 2003, https://doi.org/10.9799/ksfan.2017.30.1.120
  23. 양배추 분말을 첨가한 시폰케이크의 품질 특성 vol.33, pp.1, 2020, https://doi.org/10.9799/ksfan.2020.33.1.009