한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제30권3호
  • /
  • Pages.239-248
  • /
  • 2014
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지
DOI QR코드

DOI QR Code

미나리분말 첨가 파운드케이크의 품질특성

Quality Characteristics of Pound Cake added with Dropwort Powder

  • 안상희 (대구가톨릭대학교 생명식품학부 외식식품산업학과)
  • An, Sang-Hee (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 투고 : 2014.03.03
  • 심사 : 2014.04.23
  • 발행 : 2014.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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.

키워드

참고문헌

  1. AACC. 2000. Approved method of the AACC. 10th ed. American Association of Cereal Chemists, St. Poul, MN. USA
  2. Choi SN, Chung NY. 2006. Quality characteristics of pound cake with vegetable oils. Korean J Food Cook Sci 22(6):808-814
  3. Choi SN, Chung NY. 2010. Quality characteristics of pound cake with addition of cashew nuts. Korean J Food Cook Sci 26(2):198-205
  4. Chung NY, Choi SN. 2005. Quality characteristics of pound cake with chlorella powder. Korean J Food Cook Sci 21(5):669-676
  5. Chung NY, Choi SN. 2006. Quality characteristics of pound cake with olive oil. Korean J Food Cook Sci 22(2):222-228
  6. Chung YK, Lee JJ, Lee HJ. 2012. Rheological properties of pound cake with ginger powder. Korean J Food Preserv 19(3):361-367 https://doi.org/10.11002/kjfp.2012.19.3.361
  7. Hwang CR, Hwang IG, Kom HY, Kang TS, Kim YB, Joo SS, Lee JS, Jeong HS. 2011. Antioxidant component and activity of dropwort(Oenanthe javanica) ethanol extracts. J Korean Soc Food Sci Nutr 40(2):316-320 https://doi.org/10.3746/jkfn.2011.40.2.316
  8. Jang KH, Kang WW, Kwak EJ. 2010. The quality characteristics of pound cake prepared with rice bran powder. Korean J Food Preserv 17(2):250-255
  9. Jeong CH, Shim KH. 2004. Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. J Korean Soc Food Sci Nutr 33(4):719-722 https://doi.org/10.3746/jkfn.2004.33.4.716
  10. Ji JL, Jeong HC. 2013. Quality characteristics of pound cake with added Rubus coreanus Miquel concentrate. J East Asian Soc Dietary Life 23(3):341-348
  11. Jo HW, Lee SH, Nam DH, Kim JY, Lim SK, Lee JS, Park JC. 2008. Antioxidant activity and phytochemical study on the aerial parts of Oenanthe javanica. Korean J Pharmacogn 39(2):142-145
  12. Kim CB, Lee SH, Kim MY, Yoon JT, Cho RK. 2002. Effects of the addition of leek and dropwort powder on the quality of noddles. Korean J Food Preserv 9(1):36-41
  13. Kim DH, Kang CS, Kim KI, Choi SH. 2007. Cake & bread. Powerbook. Seoul, Korea. pp 41-42
  14. Kim JK. 1984. Illustrated natural drugs encyclopedia. Namsangdang. Seoul, Korea. p 244
  15. Kim KH, Hwang HR, Yun MH, Jo JE, Kim MS, Yook HS. 2009a. Quality characteristics of pound cakes prepared with flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder during storage. J Korean Soc Food Sci Nutr 38(7):926-934 https://doi.org/10.3746/jkfn.2009.38.7.926
  16. Kim KH, Lee JO, Park SH, Yook HS. 2009b. Quality characteristics of pound cakes containing various levels of aged garlic during storage. J East Asian Soc Dietary Life 19(2):238-246
  17. Kim NY. 2011. Quality characteristics of pound cakes added with perilla leaves (Perilla frutescens var. japonica HARA) powder. J Korean Soc Sci Nutr 40(2):267-273 https://doi.org/10.3746/jkfn.2011.40.2.267
  18. Kim MJ, Yang SA, Park JH, Kim HI, Lee SP. 2011. Quality characteristics and anti-proliferative effects of dropwort extracts fermented with fructooligosaccarides on HepG2 cells. Korean J Food Sci Technol 43(4):432-437 https://doi.org/10.9721/KJFST.2011.43.4.432
  19. Kim MJ, Lee SP, Choi JH, Kwom SH, Kim HD, Bang MH, Yang SA. 2013. Characteristics of fermented dropwort extract and vinegar using fermented dropwort extract and its protective effects on oxidative damage in rat glioma C6 cells. Korean J Food Sci Technol 45(3):350-355 https://doi.org/10.9721/KJFST.2013.45.3.350
  20. Lee HJ. 2012. Antioxidant activity and characteristics of pound cakes prepared with Coriandrum satovim L. leaves powder and brocolli's stem powder. Korean J Food Nutr 25(3):346-446 https://doi.org/10.9799/ksfan.2012.25.3.436
  21. Lee HJ, Park HO, Jang JS, Kim SS, Han CK, Han JH, Oh JB. 2011. Antioxidant activity and properties characteristics of pound cakes prepare using job' tears(Coix lachryma-jobi L.) chungkukjang powder and wheat bran powder. Korean J Food Nutr 24(3):350-361 https://doi.org/10.9799/ksfan.2011.24.3.350
  22. Lee HY, Yoo MJ, Chung HJ. 2001. Antibacterial activities in watercress(Oenanthe javanica DC.) cultivated with different culture methods. Korean J Food Culture 16(3):243-249
  23. Lee KA, Kim MS, Cho HB. 2008. Effect of extract of fermented dropwort on intestinal bacteria and enzymes in vitro. Korean J Microbiol 44(4):358-361
  24. Lee KI, Rhee SH, Park KY. 2004. Antimutagenic and antioxidative effects of water dropwort and small water dropwort. Korean J Community Living Sci 15(1):49-55
  25. Lee KI, Rhee SH, Park KY. 2005. The antimutagenic activity and the growth inhibition effect of cancer cells on methanol extracts from small water dropwort. Korean J Community Living Sci 16(2):3-9
  26. Lee SH, Kim JH. 2013. Fermentation and quality characteristics of cheonggukjang with addition of dropwort (Oenanthe javanica D.C.) powder. J Korean Soc Food Sci Nutr 42(7):1133-1138 https://doi.org/10.3746/jkfn.2013.42.7.1133
  27. Lee WG, Lee JA. 2013. Quality characteristics rice pound cake prepared with blueberry powder. J East Asian Soc Dietary Life 23(5):577-585
  28. Mun SI, Joh YG, Ryu HS. 1990. Protein and amino acid composition of water cress, Oenanthe stolonifera DC. J Korean Soc Food Nutr 19(2):133-142
  29. Oh JB, Lee HJ. 2011. Effect of cake improver on antioxidant activity and properties characteristics of pound cakes prepare using broccoli stem powder. Korean J Food Nutr 24(4):567-576 https://doi.org/10.9799/ksfan.2011.24.4.567
  30. Park GS, An SH. 2012. Quality characteristics of pound cake added with Angelica gigas Nakai powder. Korean J Food Cook Sci 28(4):463-471 https://doi.org/10.9724/kfcs.2012.28.4.463
  31. Park ID. 2008. Effect of Cucurbita maxima duchesne puree on quality characteristics of pound and sponge cake. Korean J Food Culture 23(6):748-754
  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. Park YS, Shin S, Shin GM. 2008a. Quality characteristics of pound cake prepared with mandarin powder. Korean J Food Preserv 15(5):662-668
  34. Park YS, Shin S, Shin GM. 2008b. Quality characteristics of pound cake with Citrus mandarin powder during storage. J East Asian Soc Dietary Life 18(6):1022-1031
  35. Pyler EJ. 1979. Physical and chemical test method. Baking Science and Technology. p 891
  36. Rhee HJ, Koh MS, Choi OJ. 1995. A study on the volatile constituents of the water dropwort (Oenanthe javanica DC.). Korean J Food Sci 11(4):386-395
  37. Seo EO, Kim KO, Ko SH. 2011. Quality characteristics of muffins containing domestic dropwort powder(Oenanthe stolonifera DC.). J East Asian Soc Dietary Life 21(3):338-344
  38. Shin YM, Yang YH, Kim MK, Cho HY, Kim MR. 2005. Quality characteristics of pound cake added to ${\beta}$-glucan during storage. Korean J Food Cook Sci 21(6):950-958
  39. Song GS, Kwon YJ. 1990. Analysis of the volatile constituents of Oenanthe stolonifera DC. J Korean Soc Food Nutr 19(4):311-314
  40. Sung KH, Hong JS, Seo BH, Choi JJ. 2010. A study of the quality charactertistics of sulgidduk added with dropwort Oenanthe javanica D.C. powder. J East Asian Soc Dietary Life 20(4):589-595
  41. Woo NRY, Ahn MS. 2004. The study on the quality characteristics of cake prepared with fat substitute. Korean J Food Culture 19(5):506-515

피인용 문헌

  1. Study on the Quality Characteristics and Retarding Retrogradation of Pound Cakes containing Teff (Eragrostis tef) Flour vol.27, pp.1, 2017, https://doi.org/10.17495/easdl.2017.2.27.1.41
  2. 미나리 가루 첨가 양갱의 품질특성 vol.21, pp.6, 2014, https://doi.org/10.20878/cshr.2015.21.6.024
  3. 민들레 분말의 첨가가 파운드 케이크의 품질특성에 미치는 영향 vol.27, pp.3, 2014, https://doi.org/10.14373/jkda.2021.27.3.191