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http://dx.doi.org/10.3746/jkfn.2013.42.12.1988

Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder  

Jang, Woo Hyuk (The Graduate School of Bio and Information Technology, Hankyong National University)
Yoo, Young-Bok (Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration)
Kim, Byung Hee (Dept. of Food Science and Technology, Chung-Ang University)
Bae, Song-Hwan (Dept. of Food and Biotechnology, Hankyong National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.12, 2013 , pp. 1988-1993 More about this Journal
Abstract
The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.
Keywords
Sparassis crispa; yellow layer cake; texture profile analysis; sensory evaluation;
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Times Cited By KSCI : 8  (Citation Analysis)
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