$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

대나무잎 가루를 첨가한 스펀지 케이크 재료 혼합비율의 최적화

Optimization of Ingredient Mixing Ratio for Preparation of Sponge Cake with Bamboo (Pseudosasa japonica Makino) Leaves Powder

Abstract

In the study, we determined the optimal ingredient mixing ratio for the preparation of sponge cake containing bamboo (Pseudosasa japonica Makino) leaves. This experiment was designed in according with the D-optimal design of mixture design, which involved 14 experimental points including 4 replicates for three independent variables (sugar 110${\sim}$129%, bamboo leaves 3${\sim}$8%, oil 10${\sim}$25%). The results the F-test, specific gravity, volume and color values (L, a, b) decided a linear model, while the viscosity, hardness and sensory characteristics (color, smell, taste, texture and overall acceptance) decided a quadratic model. The results of our fitness analysis demonstrated that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results demonstrated that increasing amounts of added bamboo leaves induced a reduction in brightness, and increasing redness and yellowness. In addition, increasing amounts of bamboo leaves caused increases in hardness, and thus the softness of the cake decreased. And as the level of added oil increased, softness increased. Cake samples received low sensory evaluation scores when sugar, bamboo leaves, and oil were added above their optimal levels. In the numeric optimization, the optimal ingredient amounts were 121.36% sugar, 4.96% bamboo leaves, and 15.69% oil. The above results demonstrate the feasibility of adding bamboo leaves to sponge cake, and therefore, a bamboo leaves as a functional food.

저자의 다른 논문

참고문헌 (46)

  1. 박성현. 2006. 현대실험계획법. 민영사. 서울. pp 2, 453-504, 505-524 
  2. Ahn JM, Song YS. 1999. Physico-chemical and sensory characteristics of cakes added sea mustard and sea tangle powder. J Korean Soc Food Sci Nutr 23:534-541 
  3. Angle M, Jordi R, Xavier R. 2000. Lack of fit in linear regression considering errors in both axes. Chemometrics an d intelligent laboratory systems. 54(1):61-73 
  4. Bourne MC. 1978. Texture profile anaylsis. J Food Technol pp 32-62 
  5. Cambell AM, Penfield MP, Grisword RM. 1979. The experimental study of food. 2nd ed. Houghton Mifflin Co. Boston MA. p 477 
  6. Chung MJ, Jo JS, Kim HJ, Sung NJ. 2001. The components of th fermented soy sauce from gorosoe and bamboos sap. Korean J Food & Nutr 14(2):167-174 
  7. Chung MJ, Lee SJ, Shin JH, Jo JS, Sung NJ. 1995. The components of the sap from birches, bamboos and darae. J Korean Soc Food Nutr 24(5):727-733 
  8. Chung NY, Choi SN. 2005. Quality characteristics of pound cake with chlorella powder. Korean J Food Cookery Sci 21(5):669-676 
  9. Jeon ER, Park ID. 2006. Effect of angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22(1):62-68 
  10. Kim MJ, Byun MW, Jang MS. 1996a. Physiological and antibacterial activity of bamboo(Pseudosasa japonica Makino) leaves. J Korean Soc Food Nutr 25(1):135-142 
  11. Kim MJ, Kwon OJ, Jang MS. 1996b. Antibacterial activity of the bamboo(Pseudosasa japonica Makino) leaves extracts on lactic acid bacteria related to Dongchimi. J Korean Soc Food Sci Nutr 25(5):741-746 
  12. Kim YA. 2003. Effects of mulberry leaves powders on the quality characteristics of yellow layer cakes. Korean J Food Sci Technol 35(5):871-876 
  13. Nas T, Bjerke F, Fargestad EM. 1999. A comparison of design and analysis techniques for mixtures. Food Qual. Preger 10(3):209-217 
  14. Oh SC, Nam HY, Cho JS. 2002. Quality properties and sensory characteristics of sponge cakes as affected by addition of Dioscorea japonica flour. Korean J Soc Food Cookery Sci 18(1):185-192 
  15. Chung NY, Choi SN. 2006. Quality characteristics of pound cake with olive oil. Korean J Food Cookery Sci 22(1):222-228 
  16. Nas T, Fargestad EM, Cornell J. 1998. A comparison of methods for analyzing data from a three component mixture experiment in the presence of variation created by two process variables. Chemometirics and Intelligent Laboratory Syatema 41(2):221-235 
  17. 장명숙. 2007. 식품과 조리원리. 도서출판 효일. 서울. pp 114-115 
  18. Jeong CH, Shim KH. 2004. Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. J Korean Soc Food Sci Nutr 33(4):716-722 
  19. Kim MJ, Jang MS. 1999. Effect of bamboo(Pseudosasa japonica Makino) leaves on the physicochemical properties of Dongchimi. Korean J Soc Food Sci 15(5):459-468 
  20. Raymond HM. 1995. Response surface methodology: process and product optimization using designed experiments. John Wiley & Sons, New York. pp 558-562 
  21. 식약청 식품원재료DB. http://fse.foodnara.go.kr/origin 
  22. Lee BW, Shin DH. 1991. Screening of natural antimicrobial plant extract on food spoilage microorganisms. Korean J Food Sci Technol 23(2):200-204 
  23. Yi SY, Kim CS, Song YS, Park JH. 2001. Studies on the quality characteristics of sponge cakes with addition of yam powders. J Korean Soc Food Sci Nutr 30(1):48-55 
  24. Miller RA, Hoseney RC. 1993. The role of xanthan gum in white layer cake. Cereal Chem 70(6):585-588 
  25. Kim YS, Kwak SH, Jang MS. 2006. Optimization of ingredient mixing ratio for preparation of steamed foam cake with added saltwort(Salicornia herbacea L.). Korean J Food Cookery Sci 23(6):666-680 
  26. Lee SW, Kang CS. 2005. Effect of high molecular weight watersoluble chitosan on quality attributes of sponge cake. Korean J Food & Nutr 18(4):309-315 
  27. 김성곤, 조남지, 김영호. 1999. 제과제빵과학. (주)비앤씨 월드. 서울. pp 146, 157-159 
  28. Hamly P. 1994. The world's greatest cookery encyclopedia (Larousse Gastronomique). Reed consumer books Ltd. London, UK. p 1014 
  29. Kwhak SH. 2004. Optimization for the preparation of steamed foam cakes by mixing methods using response surface methodology. Doctorate Thesis. Dankook University. Seoul. pp 13-15 
  30. Cormell JA. 1990. Experiments with mixtures; design, models & the analysis of mixture data(2nd ed). John Wiley & Sons, New York. pp 24-141 
  31. Derringer G, Suich R. 1980. Simultaneous optimization of several response variables. J Quality Technol 12:214-219 
  32. Shin YM, Yang YH, Kim MK, Cho HY, Kim MR. 2005. Quality characteristics of pound cake added to $\beta$-glucan during storage. Korean J Food Cookery Sci 21(6):950-958 
  33. Myers RH, Montgomery DC. 1995. Response surface methodology: Process and product optimization using designed experiments. John Wiley & Sons, New York. pp 364-370 
  34. 김영숙, 정승태. 2003. 제과.제빵 재료학. 형설출판사. 서울. pp 208-210 
  35. AACC. 2000. Approved Method of the AACC. 10th ed. American Association of Cereal Chemists. ST. Paul, MN. USA. 
  36. Kweon BM, Jeon SW, Kim DS. 2003 Quality characteristics of sponge cake with addition of laver powder. J Korean Soc Food Sci Nutr 32(6):1278-1284 
  37. Chun SS, 2003. Development of functional sponge cakes with onion powders. J Korean Soc Food Sci Nutr 32(1):62-66 
  38. Kim YA. 2005. Effects of Lycium chinense powders on the quality characteristics of yellow layer cakes. J Korean Soc Food Sci Nutr 34(3):403-407 
  39. Woo IA, Kim YS, Choi HS, Song TH, Lee SK. 2006. Quality characteristics of sponge cake with added dried sweet pumpkin powders. Korean J Food & Nutr 19(1):254-260 
  40. 배종호, 배만종, 정인창, 신영자, 이봉희, 권오진, 황경수. 1999. 제과.제빵학. 형설출판사. 서울. pp 47, 64, 222-225, 261-262 
  41. 정인창, 곽희진, 채동현, 배종호, 신언환, 허경택. 2004. 제과제빵 실무. 효일문화사. 서울. pp 24-27 
  42. Kwhak SH, Moon SW, Jang MS. 2002. Effect of pine needle (Pinus densiflora Seib. et Zucc) powder on the sensory and mechanical characteristics of steam cake. Korean J Soc Food Cookery Sci 18(2):399-406 
  43. Chung DK, Yu RN. 1995. Antimicrobial activity of bamboo leaves extract on microorganisms related to kimchi fermentation. Korean J Food Sci Technol 27(6):1035-1038 
  44. Ellekja MR, Nas T, Baardseth P. 1996. Milk protein affect yield and sensory quality of cooked sausages. J Food Sci 61(3):660-666 
  45. Friberg K. 1976. Food emulsions. Marcel Dekker, Inc. New York, USA. pp 215-274 
  46. Oh HJ, Kim CS. 2004. The Effect of commercial Doenjangs (Korean soybean paste) on the sponge cake marking. Korean J Food Cookery Sci 20(2):387-395 

이 논문을 인용한 문헌 (4)

  1. Lim, Eun-Jeong ; Lee, Hyun-Sun ; Lee, Yoo-Hyun 2010. "Physical and Sensory Characteristics of Sponge Cake with Added Broccoli (Brassica oleracea var. italica Plenck) Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(6): 873~880 
  2. 2011. "" Journal of food science and nutrition, 16(4): 390~393 
  3. Lim, Eun-Jeong 2012. "Quality Characteristics of Sponge Cake Added with Laminaria japonia Powder" 한국식품영양학회지 = The Korean journal of food and nutrition, 25(4): 922~929 
  4. Oh, Suk-Tae ; Park, Jung-Eun 2012. "Optimization of Ingredient Mixing Ratio for Preparation of Steamed Cake with Mugwort (Pseudosasa japonica Makino) Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 28(1): 67~76 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

이 논문과 연관된 기능

DOI 인용 스타일