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The Quality Characteristics of Pound Cake Prepared with Rice Bran Powder  

Jang, Kyeung-Hee (Department of Food Science & Technology, Yeungnam University)
Kang, Woo-Won (Department of Food Science & Nutrition, Kyungpook National University)
Kwak, Eun-Jung (Department of Food Science & Technology, Yeungnam University)
Publication Information
Food Science and Preservation / v.17, no.2, 2010 , pp. 250-255 More about this Journal
Abstract
This study investigated the quality changes of pound cake prepared with various concentrations of rice bran powder. Pound cake were prepared by addtion of 0, 5, 10, 20, and 30 powder to the flour of basic formulation. The specific gravity of pound cake decreased with rising powder concentration. The volume and weight and specific volume increased with rising powder concentration. The moisture of pound cake decreased with increasing powder concentration. With rising powder concentration, the a value of pound cake increased but the L and b values decreased. The texture, hardnessm cohesiveness, springness, gumminess, and chewiness of pound cake decreaed with rising powder concentration. The result of sensory evaluation when compared to pound cake with 20% rice bran powder was superior in taste, flavor, and overall preference.
Keywords
rice bran; pound cake; quality;
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Times Cited By KSCI : 11  (Citation Analysis)
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