감잎 분말을 첨가한 옐로우 레이어 케이크의 품질 특성

Quality Characteristics of Yellow Layer Cake Containing Varying Amounts of Persimmon Leaf Powder

  • 최길용 (대구미래대학 제과데코레이션과) ;
  • 배종호 (대구미래대학 제과데코레이션과) ;
  • 한갑조 (위덕대학교 외식산업학부)
  • Choi, Gil-Young (Dept. of Confectionary and Decoration, Daegu Mirae College) ;
  • Bae, Jong-Ho (Dept. of Confectionary and Decoration, Daegu Mirae College) ;
  • Han, Gab-Jo (Division of Food Service Industry, Uiduk University)
  • 발행 : 2008.08.31

초록

We researched the physical, chemical, functional, textural, and manufacturing characteristics of yellow layer cake which prepared by adding different amounts of persimmon leaf powder (0, 4, 8, 12, 16%). The color of the crumbs inside the cake appeared dark, demonstrating that the L value decreased as the amount of persimmon leaf powder increased. The value of a, which corresponds to the level of redness, increased and the cake appeared dark red as the amount of persimmon leaf powder added increased; whereas, the yellowness of the cake tended to decrease as the value of b, which corresponds to the level of yellowness, gradually. As the amount of persimmon leaf powder added increased, the specific loaf volume of the cake increased, but the amount of baking loss tended to be similar at all. The textural characteristics of hardness and gumminess tended to increase, but cohesion and elasticity were not influenced by the addition of persimmon leaf powder. In the sensory test, color was rated low, but flavor, taste, and texture showed the highest score in 8% as the amount of persimmon leaf powder added increased. The general preference was highest when the persimmon leaf powder was added in the amount of 8%, and it decreased as the amount of persimmon leaf powder added increased.

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