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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


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.

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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 


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