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Quality Characteristics of Pound Cake Prepared with Mandarin Powder  

Park, Yeong-Sun (Department of Hotel Culinary Arts, Jeju Halla College)
Shin, Sol (Department of Food and Cooking Science, Sunchon National University)
Shin, Gil-Man (Department of Food and Cooking Science, Sunchon National University)
Publication Information
Food Science and Preservation / v.15, no.5, 2008 , pp. 662-668 More about this Journal
Abstract
This study investigated the quality of pound cake prepared with various concentrations of mandarin powder. Pound cake was prepared by addition of 0, 5, 10, 15 and 20% (all w/v) powder to the flour of the basic formulation. The weight of pound cake increased with rising powder concentration. The volume and baking loss decreased with increases in powder. The pH of pound cake decreased with increasing powder concentration. With rising powder concentration, the L value of the crumb decreased but the a and b values increased. The texture, hardness, gumminess, chewiness, and adhesiveness of pound cake significantly increased with increasing powder concentration, but the springiness and cohesiveness significantly decreased. In sensory evaluation, when compared to control, pound cake with 10% (w/v) mandarin powder was superior in taste, flavor, and overall preference.
Keywords
quality; pound cake; flour; Mandarin powder; quality characteristics;
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Times Cited By KSCI : 13  (Citation Analysis)
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