Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Castella Prepared by Substituting Sugar with Stevia Leaf Powder

스테비아잎 분말로 설탕을 대체한 카스텔라의 품질특성

  • 최순남 (삼육대학교 식품영양학과) ;
  • 김현정 (삼육대학교 식품영양학과) ;
  • 주미경 (삼육대학교 미술컨테츠학) ;
  • 정남용 (삼육대학교 식품영양학과)
  • Received : 2013.01.23
  • Accepted : 2013.03.27
  • Published : 2013.04.29
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to evaluate the effects of stevia leaf powder on castella quality. Castellas were prepared by the addition of 0, 3, 6, 9 and 12% stevia leaf powder on sugar. The weight of castellas with stevia leaf powders ranged from 126.0~128.0 g and that of the control was 130.5 g. The volume of the castellas prepared by adding stevia leaf powder was 710.3~745.0 mL and that of the control was 756.3 mL. The height, specific volume of castellas decreased with the addition of stevia leaf powder. The Hunter L and a values of crumb and crust of castellas decreased, whereas b values increased with the addition of stevia leaf powder. The hardness, cohesiveness and chewiness increased with the addition of stevia leaf powder, whereas springiness decreased. The sensory quality of the 6% stevia leaf powder castella tested by flavor, taste, moistness and chewiness was better than that of the control, and overall acceptability of the castella with the addition of 6% stevia leaf powder was the best.

Keywords

References

  1. 월간제과제빵. 1992. 빵.과자 백과사전. 민문사. 서울, p401
  2. AACC. 2000. Approved method of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA
  3. Ahn JM, Song YS. 1999. Physico-chemical and sensory characteristics of cake added sea mustard and sea tangle powder. J Korean Soc Food Sci Nutr 28: 534-541
  4. Back SE. 2008. Sensory properties of low calorie Ssanhwa beverages containing sweetener(I)-Relative sweetness and sensory properties of Ssanhwa beverages sweetened with glucosyl stevia, accesulfame-K and aspartame. Korean J Food Nutr 21(2): 190-196
  5. Chabot JF. 1976. Preparation of food science sample SEM. Scanning Electron Microscopy 3: 279-286
  6. Chen H, Rubenthaler GL, Schanus EG. 1982. Effect of apple fiber and cellulose on thephysical properties of wheat flour. J Food Sci 47: 1472-1476 https://doi.org/10.1111/j.1365-2621.1982.tb04964.x
  7. Cho EJ, Kim WJ, Yang MO. 2007. A study on quality properties of steamed cake added with common and tartary buck-wheat flour. Korean J Food Sci Technol 17(2): 219-226
  8. Dyrskog SE, Jeppersen PB, Colombo M, Abudula R, Hermansen K. 2005. Preventive effects of a soy-based diet supplemented with stevioside on the development of the metabolic syndrome and type 2 diabetes in Zucker diabetic fatty rats. Metabolism. 54: 1181-1188 https://doi.org/10.1016/j.metabol.2005.03.026
  9. Hanson JR, De Oliverira BH. 1993. Stevioside and related sweet diterpenoid glycosides. Nat Prod Prp 10: 301-309
  10. Herbert A, Juel LS. 1993. Sensory evaluation practice, 2nd ed. Academic Press, pp 66-94
  11. Hong HY. 2009. Sensory evaluation and quality characteristics of low caloric muffin by the addition of stevia leaf powder. MS thesis, Sejong University of Korea.
  12. Hong YJ. 2011. Quality characteristics of cookie prepared with different species of natural sweet leaves. MS thesis, Sejong University of Korea.
  13. Jan MCG, Patrick A, Raf M, Johan GB, Bert D. 2003 Metabolism of stevioside in pigs and intestinal absorption characteristics of stevioside, rebaudioside A and steviol. Food and Chemical Toxicology. 16th June
  14. Jeong HC, Yoo SS. 2010. Quality characteristics of sponge cake by black soybean powder of different ratios. J East Asian Soc Dietary Life 20(6): 909-915
  15. Joung HS. 1991. The physical properties of castella in Kyushu on the market. Korean J Soc Food Sci 7: 7-12
  16. Kim BR, Choi YS, Lee SY. 2000. Study on bread-making quality with mixture of buck-wheat flour. J Korean Soc Food Sci Nutr 29(2): 241-247
  17. Kim HI, Lee BM. 1996. Stevioside, a natural sweeteners. J Food Hyg Safety 11: 323-327
  18. Kim JH, Lee HG, Park JH, Ryu JD. 2004. Effect of dill and stevia hot-water extracts on quality and sensory characteristics of Kimchi. Korean J Food Nutr 17(1): 25-31
  19. Kim YA. 2005. Effects of Lycium chinense powders on the quality characteristics of yellow layer cake. J Korean Soc Food Sci Nutr 34(3): 403-407 https://doi.org/10.3746/jkfn.2005.34.3.403
  20. Kim YS, Lee SK, Jeong DY, Yang EJ, Shin DH. 2007. Effect of powder of Stevia rebaudiana leaves against quality characteristics during salting of rice bran Danmooji. Korean J Food Preserv 14(5): 497-503
  21. Kroyer GT. 1999. The low calorie sweetener stevioside: stability and interaction with food ingredients. Institute of Food Chemistry and Technology, University of Technology Vienna Academic Press, 15th July
  22. Kwhak SH, Moon SW. 2002. Effect of pine needle powder on the sensory and mechanical characteristics of steam cake. Korean J Soc Food Cookery Sci 18(4): 399-406
  23. Lee JU. 2008. Past, present and future of tea culture industry. 1th Symposium of the world's tea. Convention Center, Seoul, Korea pp 85-93
  24. Lee SW, Kang CS. 2005. Effect of high molecular weight water soluble chitosan on quality attributes of sponge cake. Korean J Food Nutr 18: 309-315
  25. Mizukoshi M. 1983. Model studies of cake baking. III. Effect of silicone on foam stability of cake batter. Cereal Chem 60: 396-400
  26. Noh MH. 2005. The quality properties of Seolgiddeok added with stevia leaf powder. MS thesis, Sunchon National University of Korea.
  27. Park GS, An SH, Choi MA. 2001. Quality characteristics of bread added with concentrations of Paecilomyces japonica powder. J East Asian Soc Dietary Life 11(2): 112-120
  28. Park JE. 2007. Effect of Stevia rebaudiana Bertoni extract supplementation on antiobesity and glycemic control. MS thesis, Chonbuk National University of Korea.
  29. Park JE, Kee HJ, Cha YS. 2010. Effect of Stevia rebaudiana Bertoni leaf extract on antiobesity in C57BL/6J mice. Korean J Food Sci Technol 42(5): 586-592
  30. Park JH, Ryu MS, Kwon JT, Kim SH, Sang SB, Shin WJ, Ryu KS. 2003. A feeding value of stevia by product chickens. Korean J Poult Sci 30(4): 219-228
  31. Park SJ. 2003. A study on consumer's selection factor of bakery shop. Kyunggi University. pp 10-11
  32. Park SJ, Lee KS, An HL. 2007. Effects of dropwort powder on the quality of castella. J East Asian Soc Dietary Life. 17(6): 834-839
  33. Pyler EJ. 1979. Physical and chemical test method. Baking science and technology, Sosland Pub. Co, Merrian Kansas 2: 891-895
  34. Tadhani MB, Patel VH, Subhash R. 2007. In vitro antioxidant activities of Stevia rebaudiana leaves and callus. J Food Compost Anal 20: 323-329 https://doi.org/10.1016/j.jfca.2006.08.004
  35. Tomita T, Sato N, Arai T, Shiraishi H, Sato M, Takeuchi M, Kamio Y. 1997. Bactericidal activity of a fermented hot-water extract from Stevia rebaudiana Bertoni towards enterohemorrhagic Escherichia coli O157:H7 and other food-borne pathogenic bacteria. Microbiol Immunol 41: 1005-1009 https://doi.org/10.1111/j.1348-0421.1997.tb01961.x
  36. Toskulkao C, Chaturat L, Temcharoen P and Glinsukon T. 1997. Acute toxicity of stevioside, a natural sweetener, and its metabolite, steviol, in several animal species. Drug Chem Toxicol 20: 31-44 https://doi.org/10.3109/01480549709011077
  37. Toyoda K, Matsui H, Shoda T, Uneyama C, Takada K, Takahashi M. 1997. Assessment of the carcinogenicity of stevioside in F344 rats. Food Chem Toxicol 35: 597-603 https://doi.org/10.1016/S0278-6915(97)00023-9
  38. Yamanoto N, Mizue S, Sano K, Takano N, Miyamoto A, Ueno Y, Kudo K, Mochizuki S. 2001. Characterization of food composition and functionality of herbs cultivated in Oita. Report 36 Oita Japan 144-149
  39. Yoon KH. 2002. Characteristics of pound cakes containing stevioside and maltitol. J Commu Devol. Sangji Youngseo College 9: 57-61

Cited by

  1. Quality Characteristics of Radish Pickles added with Different Amounts of Stevia Leaf vol.27, pp.3, 2017, https://doi.org/10.17495/easdl.2017.6.27.3.295
  2. Quality Characteristics of Castella with Burdock (Arctium lappa L.) Powder vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.215
  3. Quality Characteristics of Castella with Panax ginseng Sprout Powder vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.711
  4. Quality Characteristics of Bread Added with Stevia Leaf Powder vol.30, pp.4, 2014, https://doi.org/10.9724/kfcs.2014.30.4.419
  5. Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-life of Sponge Cake vol.29, pp.6, 2016, https://doi.org/10.9799/ksfan.2016.29.6.930
  6. Quality Characteristics of Soybean Milk Added with Stevia Leaf Powder vol.20, pp.2, 2014, https://doi.org/10.14373/JKDA.2014.20.2.77
  7. 스테비아 잎 추출물을 첨가한 그릭 요거트의 항산화 활성 변화 vol.34, pp.4, 2013, https://doi.org/10.22424/jmsb.2016.34.4.263
  8. 스테비아(Stevia rebaudiana)잎 첨가 쌀쿠키의 품질 특성 vol.23, pp.1, 2013, https://doi.org/10.14373/jkda.2017.23.1.14
  9. 슈케로를 첨가한 머핀의 품질특성 vol.23, pp.8, 2013, https://doi.org/10.20878/cshr.2017.23.8.001
  10. 설탕량 감소를 위한 스테비아 잎 분말 적용 단호박 양갱 vol.24, pp.3, 2018, https://doi.org/10.20878/cshr.2018.24.3.008
  11. Studies on the Physicochemical Properties of Pound Cakes Made by Substituting Tagatose, Allulose and Fructose for Sucrose vol.29, pp.3, 2013, https://doi.org/10.17495/easdl.2019.6.29.3.228
  12. Quality Characteristics of Health-Oriented Sponge Cake with Green Onion Powder vol.30, pp.2, 2013, https://doi.org/10.17495/easdl.2020.4.30.2.77