Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Yellow Layer Cake with Mulberry Powder during Storage

오디분말을 첨가한 옐로우 레이어 케이크의 저장 중 품질 특성

  • Park, Hyang-Mi (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Hwang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University) ;
  • Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University)
  • 박향미 (국립한경대학교 영양조리과학과) ;
  • 황성연 (국립한경대학교 식품생물공학과) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Received : 2011.09.20
  • Accepted : 2011.12.28
  • Published : 2011.12.31
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Abstract

This study was carried out to investigate the quality characteristics of yellow layer cake mulberry powder. After making yellow layer cake with mulberry powder, water activity, crumb texture, crumb color, and sensory tests were investigated. After 1 day of storage, Aw of control with weak flour did not show any significant difference, whereas those with 1, 3. 5% mulberry powder showed a significant decrease in Aw. During storage, the Aw values of yellow layer cakes containing mulberry powder were consistent. Hardness, springiness, cohesiveness, and gumminess of the yellow layer cakes containing mulberry powder all decreased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of mulberry powder was associated with a lower L value, but higher a value. b values were lower in the 1% and 3% mulberry powders, but 5% showed a slightly higher b value. An increase in storage time was associated with decreased L and b values and increased a value. The micrographs of yellow layer cakes with mulberry powder showed a slightly coarser porosity than that of controls. The results of the sensory test showed that the over-all acceptability of 1% mulberry powder cake was the best.

Keywords

References

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