Browse > Article
http://dx.doi.org/10.3746/jkfn.2014.43.12.1959

Quality and Antioxidant Properties of Pound Cakes Supplemented with Flaxseed Powder  

Chung, Ha-Sook (Department of Food and Nutrition, Duksung Women's University)
Lim, Jeong Ah (2Department of Food Science and Engineering, Daegu University)
Lee, Jun Ho (2Department of Food Science and Engineering, Daegu University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.12, 2014 , pp. 1959-1963 More about this Journal
Abstract
The feasibility of incorporating flaxseed powder up to 8% (w/w) as a value-added food ingredient in convenient food products was investigated using pound cake as a model system. The moisture content, volume, height, and hardness of cakes decreased significantly with increasing levels of flaxseed powder (P<0.05). On the other hand, baking loss increased with higher flaxseed powder in the formulation (P<0.05). Lightness and yellowness decreased, whereas redness increased significantly (P<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities increased significantly (P<0.05), and they were well correlated. The consumer acceptance test indicated that addition of 2% flaxseed powder had the most favorable effect on consumer preferences in general. Based on the overall observation, pound cakes with 2% flaxseed powder is recommended to take advantage of its functional properties without sacrificing consumer acceptability.
Keywords
pound cakes; flaxseed powder; quality; antioxidant properties; consumer acceptance;
Citations & Related Records
Times Cited By KSCI : 20  (Citation Analysis)
연도 인용수 순위
1 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237.   DOI   ScienceOn
2 We GJ, Lee IA, Kang TY, Min JH, Kang WS, Ko SH. 2011. Physicochemical properties of extruded rice flours and a wheat flour substitute for cookie application. Food Eng Prog 15: 404-412.
3 AACC. 1988. Approved methods of the AACC. American Association of Cereal Chemists, St. Paul, MN, USA. Method 74-09.
4 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200.   DOI   ScienceOn
5 Yoon SB, Hwang SY, Chun DS, Kong SK, Kang KO. 2007. An investigation of the characteristics of sponge cake with ginseng powder. Korean J Food & Nutr 20: 20-26.   과학기술학회마을
6 Park GS, An SH. 2012. Quality characteristics of pound cake added with Angelica gigas Nakai powder. Korean J Food Cookery Sci 28: 463-471.   과학기술학회마을   DOI   ScienceOn
7 Chung NY, Choi SN. 2006. Quality characteristics of pound cake with chlorella powder. Korean J Food Cookery Sci 21: 669-676.   과학기술학회마을
8 Park JY, Park YS, Chang HG. 2008. Quality characteristics of sponge cake supplemented with soy fiber flour. Korean J Food Sci Technol 40: 412-418.   과학기술학회마을
9 Jacob J, Leelavathi K. 2006. Effect of fat-type on cookie dough and cookie quality. J Food Eng 79: 299-305.
10 Jung EK, Joo NM. 2010. Optimization of iced cookie prepared with dried oak mushroom (Lentinus dodes) powder using response surface methodology. Korean J Food Cookery Sci 26: 121-128.   과학기술학회마을
11 Kim KH, Hwang HR, Yun MH, Jo JE, Kim MS, Yook HS. 2009. 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: 926-934.   과학기술학회마을   DOI
12 Park ID. 2008. Effects of Cucurbita maxima Duchesne puree on quality characteristics of pound and sponge cakes. Korean J Food Culture 23: 748-754.   과학기술학회마을
13 Kim NY. 2011. Quality characteristics of pound cakes added with perilla leaves (Perilla frutescens var. japonica HARA) powder. J Korean Soc Food Sci Nutr 40: 267-273.   과학기술학회마을   DOI   ScienceOn
14 Park YS, Shin S, Shin GM. 2008. Quality characteristics of pound cake prepared with mandarin powder. Korean J Food Preserv 15: 662-668.   과학기술학회마을
15 Choi SN, Chung NY. 2010. Quality characteristics of pound cake with addition of cashew nuts. Korean J Food Cookery Sci 26: 198-205.   과학기술학회마을
16 Jang KH, Kang WW, Kwak EJ. 2010. The quality characteristics of pound cake prepared with rice bran powder. Korean J Food Preserv 17: 250-255.   과학기술학회마을
17 Yoo SS, Jeong HC. 2012. Quality characteristics of pound cake with added mulberry fruit powder. J East Asian Soc Dietary Life 22: 239-245.   과학기술학회마을
18 Ji JL, Jeong HC. 2013. Quality characteristics of pound cake with added Rubus coreanus Miquel concentrate. J East Asian Soc Dietary Life 23: 341-348.   과학기술학회마을
19 Park GH, Lee JH. 2014. The quality and antioxidant properties of pound cakes containing licorice powder. Korean J Food Sci Technol 46: 56-60.   과학기술학회마을   DOI
20 Nam JS. 2010. Studies on the nutritional components and physicochemical characteristics of various flax (Linum usitatissimum) seeds and oils. Korean J Food & Nutr 23: 516-525.   과학기술학회마을
21 Rose DP. 1993. Diet, hormones, and cancer. Annu Rev Public Health 14: 1-17.   DOI   ScienceOn
22 Ahrens EH, Blankenhorn DH, Tsaltas TT. 1954. Effect on human serum lipids of substituting plant for animal fat in the diet. Proc Soc Exp Biol Med 86: 872-878.   DOI
23 Thompson LU, Chen JM, Li T, Strasser-Weippl K, Goss PE. 2005. Dietary flaxseed alters tumor biological markers in postmenopausal breast cancer. Clin Cancer Res 11: 3828-3835.   DOI   ScienceOn
24 Wang Y, Li D, Wang LJ, Chiu YL, Chen XD, Mao ZH, Song CF. 2008. Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology. J Food Eng 85: 59-64.   DOI   ScienceOn
25 Chen J, Wang L, Thompson LU. 2006. Flaxseed and its components reduce metastasis after surgical excision of solid human breast tumor in nude mice. Cancer Lett 234: 168-175.   DOI   ScienceOn
26 Green AG, Marshall DR. 1984. Isolation of induced mutants of linseed (Linum usitatissimum) having reduced linolenic acid content. Euphytica 33: 321-328.   DOI
27 Kim SY, Chung HJ. 2011. Quality characteristics of cookies made with flaxseed powder. Food Eng Prog 15: 235-242.
28 Choi EM, Kim J, Pyo MK, Jo SJ, Han BH. 2007. Elimination of saturated fatty acids, toxic cyclic nonapeptide and cyanogen glycoside components from flax seed oil. J Applied Pharmacol 15: 65-72.   과학기술학회마을   DOI
29 Tylleskar T, Rosling H, Banea M, Bikangi N, Cooke RD, Poulter NH. 1992. Cassava cyanogens and konzo, an upper motoneuron disease found in Africa. Lancet 339: 208-211.   DOI   ScienceOn
30 Park ER, Hong JH, Lee DH, Han SB, Lee KB, Park JS, Chung HW, Hong KH, Kim MC. 2005. Analysis and decrease of cyanogenic glucosides in flaxseed. J Korean Soc Food Sci Nutr 34: 875-879.   과학기술학회마을   DOI
31 SAS. 2005. SAS User's Guide. Ver. 9.1. SAS Institute, Cary, NC, USA.
32 KFDA. 2012. Linum usitatissimum Linne. http://fse.foodnara.go.kr/origin/search_content_detail.jsp?idx=1250&query=flaxseed (accessed Sep 2014).
33 Ryu J, Jung J, Lee S, Ko S. 2012. Comparison of physicochemical properties of agar and gelatin gel with uniform hardness. Food Eng Prog 16: 14-19.
34 Kim KH, Lee JO, Paek SH, Yook HS. 2009. Quality characteristics of pound cakes containing various levels of aged garlic during storage. J East Asian Soc Dietary Life 19: 238-246.   과학기술학회마을