• 동아시아식생활학회지
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• 제15권6호
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• pp.728-737
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• 2005

This study was conducted to evaluate the physicochemical characteristics of pound cake made of substituted flour with different amount of $\beta-glucan$ i.e. 3, 6 and $9\%$ respectively. $\beta-glucan$ is a functional food material produced from Agrobacterium sup. R259 KCTC 10197BP. The specific gravity and pH of dough were found to be increased according to $\beta-glucan$ content Rheological property such as adhesiveness of dough has no difference between control and $\beta-glucan$ added groups. The pH of baked pound cake was not significantly different between control and $\beta-glucan$ groups. The volume of baked pound cake wag not significantly different between control and the ones with up to $6\%$ $\beta-glucan$, Lightness (L), redness (a) and yellowness (b) value of Hunter color system of cake crumb were not significantly different among teated groups, except a value of crust in $9\%$ $\beta-glucan$ group. the moisture content of cake increased according to $\beta-glucan$ content. Hardness by texture analyser was decreased with increasing $\beta-glucan$ content although cohesiveness wag not changed in β$\beta-glucan$ groups, compared with the control. Sensory evaluation results showed that the mean scores of over·all acceptability in 3 and $6\%$ $\beta-glucan$ were higher than that of control. Based on these results, the addition of $\beta-glucan$ to pound cake up to $6\%$ was considered to be desirable especially in terms of texture.

• 동아시아식생활학회지
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• 제19권2호
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• pp.238-246
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• 2009

The principal objective of this study was to develop a processed food using aged garlic. Pound cake samples were prepared with semi-solid aged garlic at levels of 0, 5, 10 and 15% ($25^{\circ}C$, 7 days). The pH of the batter prepared with the aged garlic ranged between 6.79 and 7.01 and the control pH was 7.21. The specific loaf volume of the pound cake prepared with the addition of 5~15% aged garlic decreased, from 2.78 to 2.51 cm3/g. The baking loss rate of the pound cake prepared with 0~15% added aged garlic also decreased by 6.91~6.42%. The lightness, redness, and yellowness values of the pound cake decreased with increases in the percentage of aged garlic. The adhesiveness, gumminess, and chewiness of the samples did not differ significantly with differing amounts of added aged garlic. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, however, was improved significantly via the addition of aged garlic. In the sensory evaluations, the pound cake prepared with 10% added aged garlic received higher acceptance scores for the properties of smell, taste, softness, moistness, adhesiveness and overall acceptability. Consequently, the optimal quality achieved in this set of experiments was with a pound cake to which 10% aged garlic had been added.

• 한국식품조리과학회지
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• 제28권4호
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• pp.463-471
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• 2012

Physicochemical and sensory characteristics of pound cake prepared with various levels of Angelica gigas Nakai powder were investigated. The pH of batter prepared with Angelica gigas Nakai powder ranged between 7.17 and 7.30 and that of the control was 7.34. The moisture content and pH of pound cakes was found to decrease with increasing Angelica gigas Nakai powder content. The specific volume of the control cake was 1.793 ml/g, that of pound cakes prepared with Angelica gigas Nakai powder was 1.806~2.026 ml/g. The baking loss rate of the control was 11.33% and that of pound cakes prepared by adding Angelica gigas Nakai powder was 10.29~6.66%. DPPH radical scavenging activity of the control group was 23.58%, whereas pound cakes prepared by adding Angelica gigas Nakai powder ranged from 38.77~77.60%. The a value of redness was increased, but L and b value were decreased significantly by the addition of Angelica gigas Nakai powder. The hardness and brittleness of the pound cakes were increased significantly by the addition of Angelica gigas Nakai powder. Sensory evaluation scores in terms of flavor, taste and overall preference for pound cakes were higher for the 2% substituted sample group than for any of the others. The results of this study suggest that the addition of 2% Angelica gigas Nakai powder was the best substitution ratio for pound cake.

• 한국식품영양학회지
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• 제24권4호
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• pp.567-576
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• 2011

A study was undertaken to examine the antioxidative activity and the quality attributes of broccoli stem powder pound cakes. Broccoli stem powder was added to the batter at a ratio of 5, 10 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Broccoli stem powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of broccoli stem pound cakes respectively($r$=0.937, $r$=0.981). The effect of cake improver on quality characteristics of cake broccoli stem powder and pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of cake improver and broccoli stem powder($p$ <0.01). The lightness were significantly decreased with increases in broccoli stem powder of pound cake crust and crumb($p$ <0.01, $p$ <0.01). The hardness, chewiness and gumminess and cohesiveness were tended to reduce in both of powder. The consumer acceptability score for 5~10% broccoli stem pound cakes ranked significantly($p$ <0.01) higher than those of the other groups in taste, flavor and overall preference. This results showed that cake improver & broccoli stem powder are a good ingredient to increase consumer acceptability and the healthy.

• 한국식품조리과학회지
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• 제30권3호
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• pp.239-248
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• 2014

This study investigated the physicochemical and sensory characteristics of pound cake prepared with various amounts of dropwort powder. According to the results, the specific gravity of batter prepared with dropwort powder was increased, whereas the pH of batter was decreased significantly with the addition of dropwort powder. Furthermore, the weight of the pound cake prepared by adding 8% dropwort powder had the lowest among all samples. The volume and specific loaf volume of pound cakes prepared by adding dropwort powder were higher than those of the control. The baking loss rate of the control was 5.45% and that of pound cakes prepared by adding dropwort powder was 5.08~7.08%. In addition, the moisture content of pound cakes was found to increase with an increased in the amount of dropwort powder, whereas the pH of pound cakes was found to decrease with an increase in the dropwort powder content. The DPPH radical scavenging activity of the control group was 23.58%, whereas that of pound cakes prepared by adding dropwort powder ranged from 38.77~77.60%. However, the L, a and b values were decreased significantly by the addition of dropwort powder. The hardness, springiness, chewiness and brittleness of pound cakes were decreased significantly by the addition of dropwort powder. Overall, the sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes were conveyed to be higher in 4~6% of substituted sample groups than those of others. Hence, the results of this study suggest that addition of 4~6% dropwort powder is the best substitution ratio for pound cakes.

• 한국식품조리과학회지
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• 제31권6호
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• pp.781-790
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• 2015

Germinated brown rice (GBR) flour (0%, 25%, 50%, 75% and 100%) was added to brown rice (BR) and white rice (WR) flours and the densities of pound cake batters, morphology, color value, textural properties, sensory preference test, and hardness during storage were investigated, in order to develop health functional gluten-free rice pound cakes with high nutritional value. The rice was milled with the newly developed rice milling method. The entire shape and cross section of all cakes were symmetrical and desirable. The density of pound cake batter and weight of cake increased with addition of increasing GBR. Specific volume was not significantly different (2.1-2.4 mL/g). Textural properties of cakes between WR-GBR and BR-GBR showed different trends with adding GBR. On the sensory test, overall quality of rice pound cake did not significantly differ between rice flour types. Hardness of rice pound cakes and brittleness decreased with increasing addition of GBR flour. The hardness and the peak intensity at $2{\theta}=17^{\circ}$ decreased with increasing addition of GBR. The results, that addition of GBR flour improved the nutrition value and functionality of gluten free rice pound cakes and prevented staling of rice pound cakes during storage.

• 한국식품조리과학회지
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• 제21권5호
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• pp.669-676
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• 2005

클로렐라 가루를 0, 2, 4, 6%로 각각 달리 첨가하여 제조한 파운드케이크의 품질 특성을 조사하였으며 그 결과는 다음과 같다. 1. 반죽의 pH는 대조군이 7.08, 첨가군은 각각 7.13, 7.10, 7.10으로 pH가 증가하다가 감소하였다. 2. 중량은 대조군이 392.0 g, 첨가군은 각각 392.4, 389.2, 384.2 g으로 감소하였고, 부피는 대조군이 760.8 mL, 첨가군에서는 각각 801.8, 806.4, 839.2 mL로 유의적으로 증가하였다. 3. 부피지수와 굽기손실률은 클로렐라 첨가군에서 증가하는 경향이었고 수분흡수력은 클로렐라 첨가량이 증가함에 따라 유의적으로 증가하였다. 4. 경도는 1시간 방냉 시료의 경우 대조군이 0.74, 첨가군은 각각 0.67, 0.63, 0.65 kg으로 낮아졌고, 진입력은 대조군이 0.22, 첨가군이 $0.26{\sim}0.32\;kg$으로 높아졌으나 유의적 차이가 나타나지 않았다. 5. 색도에서 L값은 대조군 69.88에 비하여 클로렐라 첨가량이 많을수록 유의적으로 낮은 값을 나타내었고, a 값은 클로렐라 첨가량이 많을수록 음의 값을 나타내었으며 유의적인 차이를 보였다. 또한 b 값은 클로렐라 첨가량이 증가할수록 낮아지는 경향을 나타내었으며 유의적인 차이를 보였다. 6. 관능검사 결과 색상은 대조군 3.9, 첨가군이 $3.4{\sim}2.5$로, 냄새는 대조군 3.7, 첨가군이 $3.3{\sim}3.0$으로 유의적인 감소를 보였다. 맛과 전체적 기호도는 6% 첨가군에서 각가 2.8, 2.6으로 다른군에 비해 유의적으로 낮아졌다. 촉촉함과 씹힘성은 시료간에 유의적인 차이가 없었다.

• 한국식품영양학회지
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• 제9권4호
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• pp.419-423
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• 1996

수입밀(Sample A) 한 종류와 3종류의 국산밀(Sample B, C, D)로 파운드케익을 제조하여 품질을 관능검사, 색, 부피 및 경도로 측정하여 국산밀의 파운드케익 가공적성을 비교 검토한 결과는 다음과 같다. 1. 관능검사 결과, 수입밀 파운드케익은 국산밀 제품보다 질감, 맛 등이 선호되어 종합적인 선호도가 더 높다. 이는 수입밀 제품이 국산밀 제품보다 더 부드럽고 촉촉하며 결이 곱기 때문인 것으로 나타났다. 2. 색도는 수입밀로 제조한 것이 L값은 81.09, a값은 -0.49, b값은 28.17로 나타났다. 국산 밀로 제조한 것은 이것보다 L값은 낮게, a값은 높게, b값은 여러 단계로 나타나, 대체로 수입밀 제품보다 명도가 낮고 붉은색을 띄는 누르스름한 것으로 나타났다. 3. 부피는 샘플 D가 833cc로 가장 컸고, B가 800cc, A가 755cc, C가 753cc로 D, B, A, C의 순으로 크게 나타나, 2종류의 국산밀 제품이 수입밀 제품보다 더 크게 팽화되었다. 4. 경도는 샘플 C가 22.60 dyne/$ extrm{cm}^2$로 가장 크게 나타났으며, D가 16.50, A가 15.75, B가 13.83으로 나타났다.

• 동아시아식생활학회지
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• 제23권5호
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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.

• 한국식품조리과학회지
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• 제28권6호
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• pp.763-771
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• 2012

Physicochemical and sensory characteristics of pound cakes containing Angelica gigas NAKAI(Korean Angelica) with various levels of rice flour were investigated in this study. There were significant differences in the specific gravity of dough, and it had the lowest value of 0.848 in the control group. The weight of pound cakes was significantly increased by addition of rice flour, but the volume, specific volume and baking loss rate were significantly decreased by addition of rice flour. The moisture content and pH of pound cakes were found to increase with increasing rice flour content. DPPH radical scavenging activity of the control group was 51.02%, whereas pound cakes with rice flour ranged from 51.90~55.75%. The L value of brightness was increased, but a and b values were decreased significantly by addition of rice flour. In all of items of texture, the control group was higher than those of the pound cakes prepared with various levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for Korean Angelica pound cakes.