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 added with Dropwort Powder

미나리분말 첨가 파운드케이크의 품질특성

  • An, Sang-Hee (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 안상희 (대구가톨릭대학교 생명식품학부 외식식품산업학과)
  • Received : 2014.03.03
  • Accepted : 2014.04.23
  • Published : 2014.06.30
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Abstract

This study investigated the physicochemical and sensory characteristics of pound cake prepared with various amounts of dropwort powder. According to the results, the specific gravity of batter prepared with dropwort powder was increased, whereas the pH of batter was decreased significantly with the addition of dropwort powder. Furthermore, the weight of the pound cake prepared by adding 8% dropwort powder had the lowest among all samples. The volume and specific loaf volume of pound cakes prepared by adding dropwort powder were higher than those of the control. The baking loss rate of the control was 5.45% and that of pound cakes prepared by adding dropwort powder was 5.08~7.08%. In addition, the moisture content of pound cakes was found to increase with an increased in the amount of dropwort powder, whereas the pH of pound cakes was found to decrease with an increase in the dropwort powder content. The DPPH radical scavenging activity of the control group was 23.58%, whereas that of pound cakes prepared by adding dropwort powder ranged from 38.77~77.60%. However, the L, a and b values were decreased significantly by the addition of dropwort powder. The hardness, springiness, chewiness and brittleness of pound cakes were decreased significantly by the addition of dropwort powder. Overall, the sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes were conveyed to be higher in 4~6% of substituted sample groups than those of others. Hence, the results of this study suggest that addition of 4~6% dropwort powder is the best substitution ratio for pound cakes.

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