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http://dx.doi.org/10.3746/jkfn.2016.45.2.215

Quality Characteristics of Castella with Burdock (Arctium lappa L.) Powder  

Tae, Mi Hwa (Department of Food and Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University)
Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.2, 2016 , pp. 215-221 More about this Journal
Abstract
The study investigated the quality characteristics of white castella prepared with 0, 10, 20, and 30% burdock (Arctium lappa L.) powder. The specific gravity and weight of castella increased with higher burdock powder content. Height and baking loss rate of castella were not significantly different among the samples. The pH of castella decreased with increasing burdock powder content, whereas $^{\circ}Brix$ of castella increased. Hunter L and b values of crust increased, whereas a values decreased with addition of burdock powder. Hunter L values of crumb decreased, whereas a and b values of crumb increased. The hardness of castella increased upon addition of burdock powder, whereas fracturability, springiness, cohesiveness, gumminess, and resilience decreased. DPPH radical scavenging activity and total polyphenol contents increased significantly upon addition of burdock powder (P<0.05). In the sensory evaluation, crust color, crumb color, and flavor were highest in the control group. Moistness had the highest scores in castella containing 20 and 30% burdock powder. Chewiness and overall acceptability were higher in castella added with 10% burdock powder than in the control and other samples, but there were no significant differences among the samples.
Keywords
burdock (Arctium lappa L.); castella; quality characteristics;
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