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Quality Characteristics of Yellow Layer Cake Added with Black Garlic Powder  

Jeong, Jun-Young (Dept. of Food Science and Technology, Jinju National Univ.)
Jeong, Chang-Ho (Dept. of Food Science and Technology, Gyeongsang National Univ.)
Choi, Jine-Shang (Dept. of Food Science and Technology, Jinju National Univ.)
Publication Information
Journal of agriculture & life science / v.44, no.1, 2010 , pp. 51-59 More about this Journal
Abstract
The quality characteristics (specific gravity, viscosity, color, texture and sensory evaluation etc.) of yellow layer cake added with black garlic powder were examined in order to use as a new functional food ingredient of black garlic powder. Specific gravity of cake batters was not affected by addition of black garlic powder. Viscosity (31,315~41,048 cP) of cake batters was increased as the addition level of black garlic powder increased. pH (7.54~6.18) and height (6.14~5.62cm) of cakes were decreased as the addition level of black garlic powder increased. Specific volume of cakes did not show any significant difference except the cake with 15% black garlic powder. In color of cake crust, crumb and batter, lightness (L) and yellowness (b) were decreased as the addition level of black garlic powder increased, while redness (a) was increased. Hardness and adhesiveness of cakes decreased as the addition level of black garlic powder increased Overall acceptability was the highest in yellow layer cake with 5% black garlic powder.
Keywords
Black garlic; Yellow layer cake; Color; Texture; Sensory evaluation;
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