• 한국식품영양과학회지
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• 제30권1호
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• pp.48-55
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• 2001

This study investigated the quality characteristics of sponge cakes with addition of yam (Dioscorea) powders prepared by different drying methods, hot air (HDYP : hot air dried yam powder) and freeze drying (FDYP: freeze dried yam powder), using several physical and sensory examinations. For the foam forming ability and foam stability, the specific gravities of egg foams containing 5% yam powders were measured by drainage using funnels for 78 hrs. The results showed that HDYP and FDYP did not affect the foam forming ability but FDYP increased foam stability due to increased viscosity. When the strength of 8% gels composed of wheat starch and HDYP/FDYP was measured to predict the setting of cake structure, the strengths of starch gels containing yam powders were higher than those of control without yam powders. The volume of sponge cake containing 5% HDYP increased whereas those containing FDYP decreased at the levels of 5, 7%. From the texture profile analysis data, hardness, gumminess and chewiness of cakes containing yam powders increased. The color of cake crust and crumb became darker as the amount of yam powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that appearance and texture of cakes containing 5% HDYP were closer to those of control than cakes containing 5% FDYP but overall acceptability of sponge cakes containing yams were comparable to the control cakes regardless of drying methods. The addition of yam powders to sponge cakes increased yam flavor and decreased egg smell. Therefore, it can be suggested that HDYP and FDYP can be added to the sponge cake formula up to 7% and 5%, respectively.

• 한국식품영양과학회지
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• 제30권1호
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• pp.56-63
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• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.

• 한국식품과학회지
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• 제38권3호
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• pp.444-447
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• 2006

마를 냉동건조, 선풍기건조, 열풍건조, 연탄건조한 후 이들의 현탁액과 상징액의 점도와 첨가물에 따른 점도변화를 조사하였다. 선풍기건조한 마 현탁액(7.5%)의 점도는 43 mPa s로 냉동건조한 것의 58.1 mPa s보다는 낮았지만 시중에서 많이 사용하는 열풍건조한 것의 17.2 mPa s보다는 높았다. 이는 농가에서 저렴한 방법으로 점성이 상당히 유지되는 건조마를 생산할 수 있음을 말해준다. 건조방법 별로 점도차이가 나는 것은 건조 중 점질물의 단백질이 열변성되었기 때문이었다. 마현탁액과 상징액에 설탕을 첨가하면 점도가 상승하였으나 소금의 첨가로는 별 영향이 없었다. 구연산은 0.5% 첨가하였을 때 점도가 감소하였다.