Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Rosemary Powder on the Physicochemical Characteristics of Sponge Cake during Storage

로즈마리 분말이 스폰지 케이크의 저장 중 이화학적 특성에 미치는 영향

  • Kang, Byung-Sun (Ginseng-Woods Grown Ginseng Research Center, Chung-Ang University) ;
  • Moon, Sung-Won (Department of Hotel Food Service and Culinary Arts, Youngdong University)
  • 강병선 (중앙대학교 인삼-산양삼연구센터) ;
  • 문성원 (영동대학교 호텔외식조리학과)
  • Published : 2009.04.30
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Abstract

Physicochemical properties of sponge cakes prepared using various amounts of rosemary powder were evaluated. Rosemary powder was used at 0, 0.1, 0.3, 0.5, and 0.7%(w/w). The second-stage specific densities of batter increased from 0.49 to 0.54 as the amount of rosemary powder rose from 0% to 0.7%(w/w). All specific densities were within the normal range. The pH of sponge cake batters increased as rosemary powder proportion rose, with statistical significance(p<0.05). The moisture contents of cake showed no difference on the first day but significantly decreased to 38.5-39.7% after 3 days. The acid values and peroxide values fell as the proportion of rosemary powder increased. With rising rosemary powder level, antioxidative capacity increased but physiological properties were not affected in the range of rosemary powder concentrations used in this study.

기능성 스폰지 케이크의 제품 개발을 위하여 항산화효과와 항균력이 있는 건강기능성의 생리활성 소재인 로즈마리 분말을 첨가하여 이화학적특성을 보았다. 스폰지 케이크에 로즈마리 분말의 첨가량은 0, 0.1, 0.3, 0.5, 0.7%(w/w)로 하였고, $20^{\circ}C$에서 3일간 저장하면서 비중, pH, 수분함량, 산가 및 과산화물가를 측정하였다. 로즈마리 분말의 첨가량을 달리한 반죽의 2차 비중은 대조구(0%)가 0.49였으나, 로즈마리 분말 0.7% 첨가구는 0.54로 증가하여 유의차를 보였으나 일반적인 스폰지 케이크를 제조하기 위한 비중의 범위($0.45{\sim}0.55$)에 포함되어 0.7%까지 로즈마리 분말을 첨가해도 스폰지 케이크의 제조에는 영향을 미치지 않는 것으로 나타났다. 로즈마리 분말의 첨가량에 비례해서 반죽의 pH는 유의차를 보이며 증가하였으나, 로즈마리 분말의 첨가량에 따른 초기 수분 함량 차이는 없는 것으로 나타났다. 그러나, 저장 기간에 따라 수분함량이 점차 감소하여 저장 3일 후에는 $38.5{\sim}39.7%$로 감소하였으며, 초기 수분함량과는 유의적 차이(p<0.05)를 보였다. 로즈마리 분말의 항산화력을 나타내는 산가와 과산화물가의 변화는 스폰지 케이크에 로즈마리 분말의 첨가량이 높을수록 항산화력이 강하게 나타났다. 스폰지 케이크에 로즈마리 분말을 0.7%까지 첨가하는 것은 제조 적성에 영향을 미치지 않으면서 항산화력은 증가하는 것으로 나타났다.

Keywords

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