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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.20 No.3
- 발행연도
- 2015.9
- 수록면
- 204 - 209 (6page)
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초록· 키워드
오류제보하기
To develop new type of sponge cake, the effects of partial (0∼40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05∼8.23 and 28.49∼36.59, respectively, and significantly decreased upon addition of RCP (P＜0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P＜0.05). For crumb color values, L<SUP>*</SUP>-and b<SUP>*</SUP>-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P＜0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30∼40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
REFERENCES
참고문헌 (43)
참고문헌 신청
[학술지(정기간행물)] - Chaiya B / 2011 / Quality of batter and sponge cake prepared from wheat-tapioca flour blends / Kasetsart J (Nat Sci) 45 : 305 ~ 313
[단행본] - Conforti FD. / 2006 / Bakery Products:Science and Technology / Blackwell Publishing : 393 ~ 410
[학술지(정기간행물)] - Gómez M / 2008 / Studies on cake quality made of wheat-chickpea flour blends / LWT−Food Sci Technol 41 : 1701 ~ 1709
[학술지(정기간행물)] - 이현자 / 2010 / 쑥 분말을 첨가한 스펀지 케이크의 품질 특성에 관한 연구 / 동아시아식생활학회지 20 (1) : 95 ~ 102
[학술지(정기간행물)] - Chinma CE / 2010 / Effect of tigernut(Cyperus esculentus)flour addition on the quality of wheatbased cake / Int J Food Sci Technol 45 : 1746 ~ 1752
[단행본] - Conforti FD. / 2006 / Bakery Products:Science and Technology / Blackwell Publishing : 393 ~ 410
[학술지(정기간행물)] - Gómez M / 2008 / Studies on cake quality made of wheat-chickpea flour blends / LWT−Food Sci Technol 41 : 1701 ~ 1709
[학술지(정기간행물)] - 이현자 / 2010 / 쑥 분말을 첨가한 스펀지 케이크의 품질 특성에 관한 연구 / 동아시아식생활학회지 20 (1) : 95 ~ 102
[학술지(정기간행물)] - Chinma CE / 2010 / Effect of tigernut(Cyperus esculentus)flour addition on the quality of wheatbased cake / Int J Food Sci Technol 45 : 1746 ~ 1752
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UCI(KEPA) : I410-ECN-0101-2016-594-001972852