한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제19권3호
  • /
  • Pages.254-260
  • /
  • 2006
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

단호박 가루의 첨가량을 달리한 스폰지 케익의 품질 특성

Quality Characteristics of Sponge Cake with Added Dried Sweet Pumpkin Powders

  • 우인애 (수원여자대학 외식산업과) ;
  • 김용선 (강원대학교 동물자원공동연구소) ;
  • 송태희 (배화여자대학 식품영양과) ;
  • 이순규 (의약품시험연구소) ;
  • 최희숙 (안산공과대학 식품생명과학과)
  • Woo, In-Ae (Department of Food Service Industry, Suwon Women's College) ;
  • Kim, Yong-Sun (Institute of Animal Resources, Kangwon National University) ;
  • Song, Tae-Hee (Department of Food and Nutrition, Baewha Women's College) ;
  • Lee, Soon-Kyu (Department of Korean Drug Test Laboratory) ;
  • Choi, Hee-Sook (Department of Food and Biotechnology, Ansan College of Technology)
  • 발행 : 2006.09.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The mechanical and sensory characteristics of sponge cake made with different levels (0, 3, 6, 9, and 12%) of added sweet pumpkin powder were evaluated. The Hunter's L value of the crust and crumb of the sponge cake decreased significantly(p<0.05) as the content of pumpkin powder increased. Mechanical texture parameters such as hardness, gumminess and chewiness increased significantly (p<0.05) as the addition of pumpkin powder increased. Significant differences were observed in yellow color of crust and crumb, pumpkin flavor, sweetness and hardness in sensory evaluation of sponge cake added with 12% sweet pumpkin powder. The springiness of the sponge cake in sensory evaluation decreased significantly as the 12% addition of pumpkin powder (p<0.05). The highest overall acceptability was observed with 6% pumpkin powder added to the sponge cake.

키워드

참고문헌

  1. 조재선. 식품재료학, p.162. 문운당. 1993
  2. 정동효. 식품의 생리활성, p.95. 선진문화사. 1998
  3. Heo, SJ, Kim, JH, Kim, JK, and Moon, KD. The comparison of food constituents in pumpkin and sweet-pumpkin. Korean J. Dietary Culture 13:91-96. 1998
  4. Kim, SR, Ha, TY, Song, HN, Kim, YS and Park, YK. Comparison of nutritional composition and antioxidative activity for kabocha squash and pumpkin. Korean J. Food Sci. Technol. 37:171-177. 2005
  5. Park, YK, Cha, HS, Park, MW, Kang, YH and Seog, HM. Chemical components in different parts of sweet-pumpkin. J. Korean Soc. Food Sci. Nutr. 26:639-646. 1997
  6. Jang, SM,, Park, NY, Lee, JB and Ahn, H. The comparison of food constituent in different parts of sweet-pumpkin. J. Korean Soc. Food Sci. Nutr. 30: 1038-1040. 2001
  7. Park, YK, Kang, YH, Seog, HM, Cha WS and Park, MW. Studies of the development of processing technology of pumpkin. Research report of Agricultural and Forest Ministry. 1997
  8. Lee, JS, Park, YJ, Hwang, TY, Kim, IH, Kim, Sl and Moon, KD. Quality characteristics of minimally processed sweet-pumpkin during storage. Korean J. of Food Preservation 10:6-10. 2003
  9. Hong, JH and Lee, WY. Quality characteristics of osmotic dehydrated sweet pumpkin by different drying methods. J. Korean Sci. Nutr. 33:1573-1579. 2004 https://doi.org/10.3746/jkfn.2004.33.9.1573
  10. Na, KM, Hong, JH, Cha, WS, Park, JH, Oh, SL, Cho, YJ and Lee, WY. Optimization of osmotic dehydration process for manufacturing a dried sweet pumpkin. J. Korean Sci Nutr. 33:433-438. 2004 https://doi.org/10.3746/jkfn.2004.33.2.433
  11. Yun, SJ. Sensory and quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin. Korean J. Soc. Food Sci. 15:586-590. 1999
  12. Park, HK, Yim, SK, Sohn, KH and Kim, HJ. Preparation of semi-solid infant foods using sweet-pumpkin. J. Korean Soc. Food Sci. Nutr. 30:1108-1114. 2001
  13. Jung GT, Ju IO and Choi JS. Preparation and quality of instant gruel using pumpkin(Cucurbita maxima Duch var. Evis). Korean J. Postharvest Sci. Technol. 8:74-78. 2001
  14. Heo SJ, Kim JH, Kim JG and Moon KD. Processing puree from pumpkin and sweet-pumpkin. Korean J. Postharvest Sci. Technol. 5:172-176. 1998
  15. Lee, SM, Ko, YJ, Jung, HA, Paik, JE and Joo, NM. Optimization of iced cookie with the addition of dried sweet pumpkin powder. Korean J. Food Culture 20: 516-524. 2005
  16. Oh, SC, Nam, HY and Cho JS. Quality and sensory characteristics of sponge cakes as affected by additions of Dioscorea japonica flour. Korean J. Soc. Food Cookery Sci. 18:185-192. 2002
  17. Chang, HJ and Shim, K.H. Quality characteristics of sponge cake with addition of Pleurotus eryngii Mushroom powders, J. Korean Soc. Food Sci. Nutr. 33: 716-722. 2004 https://doi.org/10.3746/jkfn.2004.33.4.716
  18. Kweon, BM, Jeon SWand Kim DS. Quality characteristics of sponge cake with addition of laver powder. J. Korean Soc. Food Sci. Nutr. 32:1278-1284. 2003 https://doi.org/10.3746/jkfn.2003.32.8.1278
  19. Kim, MA Effect of different kinds of rice flours on characters of sponge cake. Korean J. Soc. Food Sci. 8:371-378. 1992
  20. Chun, SS. Development of functional sponge cake with onion powder. J. Korean Soc. Food Sci. Nutr. 32:62-66. 2003 https://doi.org/10.3746/jkfn.2003.32.1.062
  21. Lee, KA. Effect of isolated soy protein on sponge cake quality. Korean J. Soc. Food Sci. 13:299-303. 1997
  22. A.0.A.C. Official Methods of Analysis, 16th ed, The Association of Official Analytical Chemists. Washington DC. 1995
  23. 한국산업인력공단. 제과제빵실기특강, 비앤씨월드. 1999
  24. SAS : SAS Users Guide. SAS Institute Inc., Cary, NC, USA. 1993
  25. Moon, HK, Han, JH, Kim, JK, Kang, WW, and Kim GY. Quality characteristics of the bread added with freeze dried old pumpkin powders. Korean J. Soc. Food Cookery Sci. 20:126-132. 2004