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

  • 제23권5호
  • /
  • Pages.577-585
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  • 2013
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

블루베리 가루를 첨가한 쌀 파운드케이크의 품질 특성

Quality Characteristics of Rice Pound Cake prepared with Blueberry Powder

  • 이원갑 (계명문화대학 호텔항공외식관광학부) ;
  • 이정애 (호원대학교 외식조리학과)
  • Lee, Won-Gab (Dept. of Hotel, Stewardess, Catering and Tourism, Keimyung College) ;
  • Lee, Jeong-Ae (Division of Food and Culinary Science, Howon University)
  • 투고 : 2013.07.11
  • 심사 : 2013.10.21
  • 발행 : 2013.10.31
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초록

This study investigated the physicochemical and sensory characteristics of rice pound cake prepared with various amounts of blueberry powder. The weight of rice pound cakes with additions of 2~8% blueberry powder increased from 418.58 to 420.50 g. The volume and specific loaf volume of rice pound cakes prepared by adding blueberry powder were lower than those of the control. The baking loss rate for the control was 7.72% and that of rice pound cakes prepared by adding blueberry powder decreased by 6.98~6.56%. The moisture contents of rice pound cakes added with blueberry powder were higher than the control. The pH levels for rice pound cakes prepared with blueberry powder ranged between 6.47 and 7.58 and that of the control was 8.11. The microstructural observation by scanning electron microscopy (SEM) showed well developed air cells of control. DPPH radical scavenging activity of the control group was 13.6%, whereas pound cakes prepared by adding blueberry powder ranged from 35.2~78.8%. The "a" value of redness was increased, but L and b value were decreased significantly by additions of blueberry powder. The full textural properties of rice pound cakes were being significantly increased by additions of blueberry powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 4~6% of substituted sample groups were higher than those of others. The results of this study suggest that additions of 4~6% blueberry powder was the best substitution ratio for rice pound cakes.

키워드

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