Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Research Quality Characteristics of Sponge Cake added with Red Ginseng Powder

홍삼분말 첨가량에 따른 스펀지케이크의 품질특성

  • Seo, Eun-Ok (Seo Eun-Ok FOOD) ;
  • Ko, Seng-Hye (Dept. of School of Culinary Arts, Chungkang College of Cultural Industrie) ;
  • Jeong, Hyun-Chul (Dept. of Hotel & Foodservice Culinary Arts, Youngdong University)
  • 서은옥 (서은옥 푸드) ;
  • 고승혜 (청강문화산업대학교 푸드스쿨) ;
  • 정현철 (영동대학교 호텔외식조리학과)
  • Received : 2015.02.14
  • Accepted : 2015.04.15
  • Published : 2015.04.30
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Abstract

This study assessed the product quality of sponge cake added with 0%, 2%, 4% and 6% of red ginseng powder. Specific gravity was found to have increased as the red ginseng powder content increased. High was decreased as the red ginseng powder content increased. Specific volume decreased as the red ginseng powder content increased. Moisture decreased as the red ginseng powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of sponge cake decreased as the red ginseng powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and chewiness of sponge cake increased as the red ginseng powder content increased, while adhesiveness and cohesiveness decreased. Overall acceptability scores showed a high overall acceptability for the sponge cake made with 2% red ginseng powder.

홍삼분말을 0%, 2%, 4%, 6% 첨가량에 의한 스펀지케이크를 제조하여 품질특성을 평가하였다. 홍삼 스펀지케이크 반죽의 비중은 대조군이 0.35로 가장 낮게 나타났다. 높이는 대조군이 높게 나타났고, 첨가량이 증가할수록 감소하였으며, 비용적은 대조군이 높게 나타났고 첨가량이 증가할수록 감소하였으며, 수분은 대조군이 높게 나타났고 첨가량이 증가할수록 감소하였다. 주사전자현미경(SEM) 측정 결과는 첨가량이 증가할수록 글루텐 함량이 감소하여 두꺼운 세포벽과 거친 기공을 보여 반죽의 가스 보유력을 감소시켰다. L값은 대조군이 높게 나타났고 첨가량이 증가할수록 감소하였으며, a값은 대조군이 낮게 나타났고 첨가량이 증가할수록 증가하였고, b값은 대조군이 높게 나타났고 첨가량이 증가할수록 감소하였다. 경도는 대조군이 낮게 나타났고 첨가량이 증가할수록 증가하였으며, 부착성은 대조군이 높게 나타났고 첨가량이 증가할수록 감소하였다. 탄력성은 유의적인 차이가 나타나지 않았고, 응집성은 대조군이 높게 나타났으며 첨가량이 증가할수록 감소하였다. 씹힙성은 대조군이 낮게 나타났고 첨가량이 증가할수록 증가하였다. 색은 2% 첨가군이 높게 나타났고, 향은 대조군이 높게 나타났으며, 맛은 2% 첨가군이 높게 나타났고, 질감은 2%, 4% 첨가군이 높게 나타났으며, 전체적인 기호도에서는 2% 첨가군이 가장 높게 나타났다.

Keywords

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