The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of the Addition of Polymannuronate on the Textural Characteristics of Sponge Cakes

Polymannuronate의 첨가가 스폰지 케익의 조직감에 미치는 영향

  • Choi, Hee-Sook (Dept. of Food and Biotechnology, Ansan College of Technology)
  • 최희숙 (안산공과대학 식품생명과학과)
  • Published : 2007.03.31
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Abstract

The investigation of the textural characteristics of sponge cake with addition of polymannuronate(obtained from the polysaccharide, component of brown seaweed), were studied in order to assess the potential of polymannuronate as a dietary fiber and fat substitute. Hardness, gumminess, and chewiness of sponge cake were tended to progressively decrease in the response to the addition of polymannuronate. Low-butter treatment with constant level of polymannuronate increased hardness, gumminess, and chewiness while brittleness and springiness decreased. Sensory evaluation of sponge cake indicated that addition of polymannuronate(optimally at 3 and 5 w/w%), enhanced springiness, cohesiveness, and overall acceptability. The overall acceptability decreased P5C, P3C and P1C, P5B and control in the order. These results highlight the potential of polymannuronate as promising dietary fiber and fat substitute in sponge cake without compromising the textural characteristics.

본 연구는 식이섬유 첨가와 지방 대체물질로서의 효과를 검토하고자 갈조류의 다당류에서 분리 정제한 polymannuronate의 첨가량을 달리하여 첨가하고 동시에 지방을 감소시킨 스폰지 케익을 제조하여 조직 특성을 비교하였다. 스폰지 케익의 polymannuronate 첨가량이 증가할수록 견고성, 검성과 씹힘성은 감소하는 경향을 보였고 동일한 농도의 polymannuronate 첨가구에서 버터의 함량을 감소시켰을 때 견고성, 검성 그리고 씹힘성은 증가하는 반면 부서짐성과 탄력성은 감소하는 경향을 보였다. 관능검사 결과 3%와 5% polymannuronate 첨가구가 탄력성, 응집성, 전체적인 기호도를 강화시켰고 전체적인 기호도는 P5C, P3P와 P1C, P5B와 control 순으로 감소하였다. 이러한 결과는 polymannuronate 첨가가 스폰지 케익 텍스쳐에 악영향을 주지 않으면서 식이섬유 보강과 지방 대체물질로서의 가능성을 보여주었다.

Keywords

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