Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Pound Cake with Addition of Cashew Nuts

캐슈를 첨가한 파운드케이크의 품질특성

  • 최순남 (삼육대학교 식품영양학과) ;
  • 정남용 (삼육대학교 식품영양학과)
  • Received : 2010.03.03
  • Accepted : 2010.04.13
  • Published : 2010.04.30
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Abstract

In this study, the effect of added cashew nuts on the quality characteristics of pound cake were investigated. The weight and volume of the cake increased with the addition of cashew nuts concentration, whereas the dough yield and baking loss decreased. Furthermore, the hardness, penetration and, degree of retrogradation significantly decreased during storage with the addition of cashew nuts. As the cashew concentration was increased, the lightness and redness values of the crumb decreased and the yellowness values increased. In terms of sensory evaluation, when compared to the control group, the cashew nuts pound cake was superior in taste, flavor, chewiness and overall acceptability.

제빵에 주요 원료인 마가린 대신 캐슈를 대체 지방으로 사용하여 건강에 좋은 제품을 제조하기 위해 캐슈를 첨가하여 제조한 파운드케이크의 품질 특성을 조사하였으며 그 결과는 다음과 같다. 1) 대조군의 중량은 392.8 g, 캐슈 첨가군은 394.5~403.5 g으로 첨가군에서 중량이 증가하였으며, 부피는 대조군 666.8 mL, 첨가군은 683.8~734.3 mL로 유의적으로 증가하였다. 2) 비용적은 대조군 1.70, 첨가군은 1.73~1.82로 캐슈첨가량이 많아질수록 증가하였으며, 반죽 수율은 대조군 114.6%, 캐슈 첨가군은 111.5~114.1%로 캐슈 첨가량이 증가할수록 감소하였다. 굽기손실률은 대조군 12.7%에 비하여 캐슈 첨가군은 10.3~12.3%로 낮았다. 3) 경도는 제조 당일 시료의 경우 대조군 0.458 kg, 첨가군은 0.493~0.589 kg으로 대조군에 비하여 유의적으로 증가하였고, 5일 저장 시료의 경우 대조군 1.160 kg, 첨가군은 0.841~1.188 kg으로 첨가량이 증가할수록 경도가 유의적으로 감소하였다. 진입력은 제조 당일의 경우 대조군 0.060 kg, 첨가군은 0.077~0.083 kg으로 대조군에 비해 유의적으로 증가하였고, 5일 실온에 방치 후 대조군 0.231 kg, 첨가군 0.152~0.213 kg으로 유의적으로 감소하였다. 4) 색도의 L값은 대조군 42.16, 첨가군은 40.50~42.42로 캐슈 첨가량에 따라 감소하였으며, 적색도 a 값은 대조군 -0.52, 첨가군은 -0.31~-0.42로 첨가군에서 감소하였고, 황색도 b값은 대조군 19.22, 첨가군은 19.24~19.45로 첨가군에서는 증가하였다. 5) 관능검사 결과, 색상은 대조군 3.5, 첨가군에서는 2.9~3.2, 향미는 대조군 2.9, 첨가군이 3.3~4.1로 대조군에 비하여 향미에서 높은 선호도를 보였으며, 맛은 대조군 2.5에 비하여 캐슈 첨가군에서 유의적으로 높았다. 촉촉함은 대조군 3.2, C2~C4에서 3.5~3.7로 증가하였으며, 씹힘성은 대조군 2.5, 첨가군에서는 2.9~3.8로 대조군에 비해 첨가군에서 유의적으로 높았다. 전체적인 기호도는 C3가 4.1로 가장 높았고 그 다음은 C4 순이었다. 관능검사 결과 파운드케이크에 대한 캐슈의 첨가는 색상을 제외한 냄새, 맛, 질감에 대한 선호도를 증가시켰으며 C3, C4는 다른 시료에 비해 높은 기호도를 보였다. 이상의 실험을 통해 제빵에서 캐슈를 마가린의 대체 지방으로 사용하였을 때 품질평가에서 좋은 결과를 보였다. 최근 들어 웰빙이 새로운 문화코드로 제시되고 있는데 이는 건강에 대한 높은 관심을 반영한 것으로 보인다. 서구화된 식생활에 의해 빵과 케이크류는 식단의 간편성으로 소비량이 크게 증가하고 있는 식품의 하나로 고급화, 다양화가 이루어지고 있다. 그러나 케이크에 첨가되는 마가린, 쇼트닝 등 경화유지보다는 지방 함량이많은 자연식품을 사용하는 것이 건강에 더 좋을 것으로 생각된다. 따라서 캐슈는 불포화지방산이 풍부한 지방, 단백질, 탄수화물, 비타민 B군 함량이 풍부하며, 마가린의 지방대체제로서 이를 첨가한 제품은 건강을 추구하는 현대인들이 선호하는 제품이 될 것으로 기대된다.

Keywords

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