[논문]Soybean Curd Residue (Biji) as a Dietary Fiber Source in Cake

Kim, Yeoung-Ae

[국내논문] Soybean Curd Residue (Biji) as a Dietary Fiber Source in Cake 원문보기

The content of total dietary fiber in biji dried by hot air was 65.40%, and the percent of insoluble fiber and soluble fiber in total dietary fiber was 63.60% and 1.80%, respectively. In testing the feasibility of biji as a fiber source in cake, cakes were prepared with flour substituted with biji powder at the level of 0%, 5%, 10%, 15% and 20%. The Hunter value showed that the crumb colors of the cakes with 10%, 15% and 20% biji powder were significantly different from the control. The specific volume of the cake with 20% biji powder was significantly lower tan the other cakes. Cakes with 5%, 10% and 15% biji powder were les hard than the control after 10 days storage at 2$0^{\circ}C$. Sensory evaluations showed that their characteristics - crumb color, crumb texture, moistness, softness and overall preference - were significantly influenced by the replacement of flour with 10%, 15% and 20% biji powder. However, there was no difference in softness and overall preference of the cake prepared with 5% replacement compared to the control.

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문제 정의

Also gums which fonn hydrophilic colloidal solutions increased the viscosity of starch solution and slowed the retrogradation rate (17). This study was done to investigate the feasibility of the use of biji powder cake as a dietary fiber source. Biji cakes were stored at 20℃ for 10 days and the change in hardness was measured to investigate the effect of the substitution of flour with biji powder on the staling of cake.

제안 방법

This study was done to investigate the feasibility of the use of biji powder cake as a dietary fiber source. Biji cakes were stored at 20℃ for 10 days and the change in hardness was measured to investigate the effect of the substitution of flour with biji powder on the staling of cake.
according to Brockmole and Zabik(12). Flour was substituted with biji powder at levels of 0%, 5%, 10%, 15%, 20% and they were well mixed. Prior to preparation of the cakes, a preniix was prepared containing all ingredients except water, shortening, and egg.
Since biji is an excellent fiber source, the hardness of cnimb was measured to investigate the effect of biji on the quality of cake during storage. Tlie hardness of cakes stored at 20℃ for 10 days was measured every 2 days (Fig.

대상 데이터

The dried biji was ground in an homogenizer (AM-7, Nihonseiki Kaisha LTD, Japan) and sieved tlirough a 40 mesh sieve. A soft wheal flour (Daehan floui' co.) was used to prepare the cakes.
Japan), The cake was cut into 20 X 25 X 20 mm (L X W X H) squares, and the force applied to the cake when a plunger compressed the center portion of cake to 50% of its original thickness was measured as hardness. A plunger headed with a 15 mm circular disc was used. A 1 kg hxid cell was used and the table and chart speed were set as 60 mm/min.
Tlie 10 sensoiy panels were chosen from Konyang University students who took a sensoiy evaluation course. Training sessions were held prior to the sensory evaluation to acquaint the panels with the score card and the characteristics of cake.

이론/모형

determined by the AOAC method (19). The protein content was deLemiined by die macro-Kjeldahl method using 5.7 as a converting factor from nitrogen to protein (20). Both soluble and insoluble dietary fiber were measured according to the enzymatic gravimetric metliod of Prosify et al.
The moisture, protein, fat, and ash content of biji powder were determined by the AOAC method (19). The protein content was deLemiined by die macro-Kjeldahl method using 5.

성능/효과

20%, respectively. The total dietary fiber content was 65.4% which consisted of 63.6% insoluble and 1.8% soluble dietary fiber. Lee et al.
Crumb colors of the cakes with replacement of 0%, 5%, 10%, 15%, 20% of flour weight with biji powder were measured by colorimeter, and the total color difference in crumb color was expressed by JE (Table 3). The Hunter values of a and b changed but not as significantly as die L value.

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[국내논문] Soybean Curd Residue (Biji) as a Dietary Fiber Source in Cake 원문보기

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