• 베이커리
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• no.5 s.454
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• pp.150-151
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• 2006

탁월한 노화방지 효과가 알려지면서 각광받고 있는 블루베리와 부드러운 크림치즈가 만나 새콤달콤하고 부드러운 블루베리 무스 케이크로 변신했다. 민부곤과자점은 신선한 재료를 듬뿍 넣은 영양만점의 간식빵과 다양한 종류의 케이크로 고객들의 입맛을 사로잡고 있다.

• 베이커리
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• no.2 s.379
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• pp.49-61
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• 2000

• 베이커리
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• no.12 s.449
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• pp.56-57
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• 2005

• 베이커리
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• no.2 s.379
• /
• pp.90-93
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• 2000

• 베이커리
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• no.2 s.355
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• pp.108-111
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• 1998

• 베이커리
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• no.10 s.387
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• pp.83-88
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• 2000

• 베이커리
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• no.8 s.373
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• pp.36-53
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• 1999

• 베이커리
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• no.9 s.398
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• pp.98-99
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• 2001

• 베이커리
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• no.4 s.321
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• pp.139-143
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• 1995

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.577-585
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• 2013

This study investigated the physicochemical and sensory characteristics of rice pound cake prepared with various amounts of blueberry powder. The weight of rice pound cakes with additions of 2~8% blueberry powder increased from 418.58 to 420.50 g. The volume and specific loaf volume of rice pound cakes prepared by adding blueberry powder were lower than those of the control. The baking loss rate for the control was 7.72% and that of rice pound cakes prepared by adding blueberry powder decreased by 6.98~6.56%. The moisture contents of rice pound cakes added with blueberry powder were higher than the control. The pH levels for rice pound cakes prepared with blueberry powder ranged between 6.47 and 7.58 and that of the control was 8.11. The microstructural observation by scanning electron microscopy (SEM) showed well developed air cells of control. DPPH radical scavenging activity of the control group was 13.6%, whereas pound cakes prepared by adding blueberry powder ranged from 35.2~78.8%. The "a" value of redness was increased, but L and b value were decreased significantly by additions of blueberry powder. The full textural properties of rice pound cakes were being significantly increased by additions of blueberry powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 4~6% of substituted sample groups were higher than those of others. The results of this study suggest that additions of 4~6% blueberry powder was the best substitution ratio for rice pound cakes.