클로렐라를 첨가한 파운드케이크의 품질특성

Quality Characteristics of Pound Cake with Chlorella Powder

  • 정남용 (삼육대학교 식품영양학과) ;
  • 최순남 (삼육대학교 식품영양학과)
  • 발행 : 2005.10.31

초록

클로렐라 가루를 0, 2, 4, 6%로 각각 달리 첨가하여 제조한 파운드케이크의 품질 특성을 조사하였으며 그 결과는 다음과 같다. 1. 반죽의 pH는 대조군이 7.08, 첨가군은 각각 7.13, 7.10, 7.10으로 pH가 증가하다가 감소하였다. 2. 중량은 대조군이 392.0 g, 첨가군은 각각 392.4, 389.2, 384.2 g으로 감소하였고, 부피는 대조군이 760.8 mL, 첨가군에서는 각각 801.8, 806.4, 839.2 mL로 유의적으로 증가하였다. 3. 부피지수와 굽기손실률은 클로렐라 첨가군에서 증가하는 경향이었고 수분흡수력은 클로렐라 첨가량이 증가함에 따라 유의적으로 증가하였다. 4. 경도는 1시간 방냉 시료의 경우 대조군이 0.74, 첨가군은 각각 0.67, 0.63, 0.65 kg으로 낮아졌고, 진입력은 대조군이 0.22, 첨가군이 $0.26{\sim}0.32\;kg$으로 높아졌으나 유의적 차이가 나타나지 않았다. 5. 색도에서 L값은 대조군 69.88에 비하여 클로렐라 첨가량이 많을수록 유의적으로 낮은 값을 나타내었고, a 값은 클로렐라 첨가량이 많을수록 음의 값을 나타내었으며 유의적인 차이를 보였다. 또한 b 값은 클로렐라 첨가량이 증가할수록 낮아지는 경향을 나타내었으며 유의적인 차이를 보였다. 6. 관능검사 결과 색상은 대조군 3.9, 첨가군이 $3.4{\sim}2.5$로, 냄새는 대조군 3.7, 첨가군이 $3.3{\sim}3.0$으로 유의적인 감소를 보였다. 맛과 전체적 기호도는 6% 첨가군에서 각가 2.8, 2.6으로 다른군에 비해 유의적으로 낮아졌다. 촉촉함과 씹힘성은 시료간에 유의적인 차이가 없었다.

The effect of chlorella addition on the quality characteristics of pound cake was investigated. Chlorella pound cake was prepared with in different ratios of chlorella powder (0, 2, 4, 6 %). The pH of the dough made with chlorella powder were ranged from 7.10 to 7.13 and the pH of the control was 7.08. The weight of the pound cake prepared by adding $2{\sim}6\;%$ chlorella powder decreased from 392.4 to 384.2 g. The volume of the pound cake prepared by adding $2{\sim}6\;%$ chlorella powder increased from 801.8 to 839.2 mL. Loaf volume index increased by $3.12{\sim}3.22$ and that of control by 2.96. Baking loss rate of pound cake prepared by adding $2{\sim}6\;%$ chlorella powder increased by $12.80{\sim}14.97\;%$ and that of control by was 12.88 %. The lightness, redness and yellowness values of the bread decreased with the increase of chlorella powder. There were no significant differences in hardness and penetration by adding $2{\sim}6\;%$ chlorella powder for 1 hour and 72 hours. The sensory quality of the pound cake with addition of 4 % chlorella powder, as estimated by taste, moistness and overall acceptability, was better than that of the others. Consequently, pound cake quality with addition of 4 % chlorella powder was considered the best.

키워드

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