The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Effect of High Molecular Weight Water-Soluble Chitosan on Quality Attributes of Sponge Cake

스폰지 케이크의 품질 특성에 미치는 키토산의 영향

  • Lee Seog-Won (Department of Food & Nutrition, Yuhan College) ;
  • Kang Chang-Su (Department of Banking Technology, Hyejeon College)
  • Published : 2005.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to investigate an influence of chitosan addition on quality attributes of sponge cake. The cake was made with various chitosan concentration (1,000, 2,000, and 3,000 ppm), and it was stored for 120 hr at three temperatures (5, 15, and $25^{\circ}C$). By analyzing the moxogram data of wheat flour-chitosan composite flour, the ascending angle of the samples containing chitosan was sharply increased and the descending angle had lower values compared to that of control as the chitosan addition concentration was increased. The loaf weights and volumes of the samples with chitosan were increased compared to those of the control. Crumb firmness of the control showed relatively high value compared to those ($5\~6$ N) of other samples containing chitosan regardless of storage temperature and storage period, and the firmness after 5 days storage at $5^{\circ}C$ showed the highest value (about 9.3 N). Sensory evaluation attributes of sponge cakes did not show significant differences by chitosan addition up to concentration of 2,000 ppm.

스폰지 케이크의 품질에 미치는 키토산 첨가의 영향을 알아보기 위하여 키토산을 세 가지 농도 (1,000 ppm 2,000 ppm 3,000 ppm)로 첨가하여 스폰지 케이크를 제조하여 품질 특성을 조사하였으며, 또한 제조한 스폰지 케이크를 세 가지 온도($5^{\circ}C,\;15^{\circ}C$ 및 $25^{\circ}C$에 5일간 저장하여 저장 중의 조직감의 변화를 조사하였다. 키토산-밀가루 복합분의 반죽 특성은 키토산의 첨가에 의해 반죽의 안정성이 증가하는 것으로 나타났으며, 스폰지 케이크의 품질 특성인 중량 및 비용적이 키토산을 함유하지 않은 대조구에 비하여 증가하는 것으로 나타났다. 한편, 키토산을 첨가하여 제조한 스폰지 케이크의 저장 중의 조직감은 전체적으로 볼 때, 키토산을 함유한 경우 대조구에 비하여 hardness가 감소하는 것으로 나타났으며, 저장 5일째 $5^{\circ}C$에서 저장한 대조구의 hardness 값이 약 9.3 N으로 가장 높은값을, 다른 시료군 들의 경우 저장온도에 관계없이 hardness 값이 $5\~6$ N의 값을 보였다. 키토산을 함유한 시료군 들의 명도(lightness, a value)는 대조구 (71.49)에 비하여 높은 값을 보였으며, 적색도의 경우는 키토산을 함유한 시료군 들의 값이 대조구에 비해 감소하는 것으로 나타났다. 전체적인 선호도는 2,000 ppm의 키토산 첨가 농도까지 대조구와 유의차를 보이지 않는 것으로 나타났다.

Keywords

References

  1. Sahi, SS and Alava, JM. Functionality of emulsifiers in sponge cake production. J. Sci. Food Agric. 83: 1419-1429. 2003 https://doi.org/10.1002/jsfa.1557
  2. Takeda, K. Effects of various lipid fractions of wheat flour on expansion of sponge cake. Cereal Chem. 71: 6-9. 1994
  3. Azizi, MH, Rajabzadeh, N and Riahi, E. Effect of mono-diglyceride and lecithin on dough rheological characteristics and quality of flat bread. Lebensm.- Wiss. U-Technol. 36:189-193. 2003 https://doi.org/10.1016/S0023-6438(02)00201-3
  4. Wang, J, Rosell, CM and de Barber, CB. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem. 79:221-226. 2002 https://doi.org/10.1016/S0308-8146(02)00135-8
  5. Rosell, CM, Rojas, JA and de Barber, B. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloid 15:75-81. 2001 https://doi.org/10.1016/S0268-005X(00)00054-0
  6. Knorr, D and Betschart, AA. The relative effect of an inert substance and protein concentration on loaf volume of breads. Food Sci. Technol. 11:198-203. 1978
  7. Ronda, F, Gmez, M, Blanco, CA and Caballero, PA. Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chem. 90:549-555. 2005 https://doi.org/10.1016/j.foodchem.2004.05.023
  8. Sloan, AE. Functional food trends. Food Technol. 54(4):33-62. 2000
  9. Furusaki, E, Ueno, Y, Sakairi, N, Nishi, N and Tokura, S. Facile preparation and inclusion ability of a chitosan derivative bearing carboxymethyl-cyclodextrin. Carbohydr. Polym. 29:29-34. 1996 https://doi.org/10.1016/0144-8617(95)00133-6
  10. Shahidi, F, Archchi, JKV and Jeon, YJ Food applications of chitin and chitosans. Trends Food Sci. Technol. 10:37-51. 1999 https://doi.org/10.1016/S0924-2244(99)00017-5
  11. No, HK, Park, NY, Lee, SH and Meyers, SP. Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. Int. J. Food Microbiol. 74:65-72. 2002 https://doi.org/10.1016/S0168-1605(01)00717-6
  12. Matsuhashi, S and Kume, T. Enhancement of antimicrobial activity of chitosan by irradiation. J. Sci. Food Agric. 73:237-241. 1997 https://doi.org/10.1002/(SICI)1097-0010(199702)73:2<237::AID-JSFA711>3.0.CO;2-4
  13. Lin, KW and Chao, JY. Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan's molecular weight. Meat Sci. 59:343-351. 2001 https://doi.org/10.1016/S0309-1740(01)00084-5
  14. Muzzarelli, RAA. Chitosan-based dietary foods. Carbohydr. Polym. 29:309-316. 1996 https://doi.org/10.1016/S0144-8617(96)00033-1
  15. Koide, SS. Chitin-chitosan: properties, benefits and risks. Nutr. Res. 18:1091-1101. 1998 https://doi.org/10.1016/S0271-5317(98)00091-8
  16. AACC. Approved Method of the AACC. 10th ed. Method 54-40A. American Association of Cereal Chemists, St. Paul, MN, USA. 2000
  17. Griswold, RM. The experimental study of foods. Houghton Mifflin Co, Boston, USA, 1962
  18. Bourne, MC. Texture profile analysis. Food Technol. 32:62-65. 1978
  19. SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA. 1990
  20. Sathe, SK, Ponte, Jr JG, Rangnekar, PD and Salunkhe, DK Effects of addition of great northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread. Cereal Chem. 58:97-100. 1981
  21. Martinant, JP, Nicolas, Y, Bouguennec, A, Popineau, Y, Saulnier, L and Branlard, G. Relationships between mixograph parameters and indices of wheat grain quality. J. Cereal Sci. 27:179-189. 1998 https://doi.org/10.1006/jcrs.1997.0156
  22. Khatkar, BS, Fido, RJ, Tatham, AS and Schofield, JD. Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality. J. Cereal Sci. 35:299-306. 2002 https://doi.org/10.1006/jcrs.2001.0429
  23. Thiele, C, Ganzle, MG and Vogel, RF. Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chem. 79:45-51. 2002 https://doi.org/10.1094/CCHEM.2002.79.1.45
  24. Maleki, M, Hoseney, RC and Mattern, PJ. Effects of loaf volume, moisture content, and protein quality on the softness and staling rate of bread. Cereal Chem. 57:138-140. 1980
  25. Armero, E and Collar, C. Crumb firming kinetics of wheat breads with anti-staling additives. J. Cereal Sci. 28:165-174. 1998 https://doi.org/10.1006/jcrs.1998.0190
  26. D'Appolonia, BL and Morad, MM. Bread staling. Cereal Chem. 58:186-190. 1981
  27. Jo, C, Lee, JW, Lee, KH and Byun, MW. Quality properties of pork sausage prepared with water-soluble chitosan oligomer. Meat Sci. 59:369-375. 2001 https://doi.org/10.1016/S0309-1740(01)00089-4