[논문]감귤분말을 첨가한 스펀지 케이크의 품질특성

신길만

doi:10.20878/cshr.2015.21.5.008

감귤분말을 첨가한 스펀지 케이크의 품질특성
Quality Characteristics of Sponge Cake added with Citrus peel Powder 원문보기

Culinary science & hospitality research = 한국조리학회지, v.21 no.5 = no.74, 2015년, pp.88 - 97

초록
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본 연구는 감귤과피 분말을 10, 20, 30, 40%로 첨가하여 스펀지케이크의 반죽의 비중, pH, 부피, 무게, 색도, 조직감을 측정하고, 관능검사를 실시하였다. 스펀지케이크의 비중과 무게는 대조군의 비중은 0.50, pH는 6.83로 10~40% 첨가군까지 유의적으로 감소하였다. 무게는 대조군이 305.3 g으로 가장 낮게 나타났으며, 10~40% 첨가군은 유의적으로 증가하였다. 케이크의 높이는 대조군이 6.88 cm, 부피는 708.00 mL, 비용적은 $2.32cm^3/g$으로 가장 높게 나타났으며, 10~40% 첨가군은 유의적으로 감소하는 차이를 나타났다. 감귤과피 분말을 첨가한 케이크의 색도 L(명도)은 대조군이 46.43으로 가장 높게 나타났으며, 40% 첨가군이 29.31로 가장 낮게 나타냈다. b(황색도)는 대조군이 31.03으로 가장 높게 나타났으며, 40% 첨가군이 18.03으로 가장 높은 값을 나타냈다. 감귤과피 분말 첨가량이 증가할수록 a, b값은 유의적으로 감소하게 나타났다. 조직감의 측정결과로 탄력성(springiness), 응집성(cohesiveness)은 대조군이 높게 나타났으며, 감귤과피 분말의 첨가량이 증가할수록 감소하는 경향을 보였다. 관능검사에서는 맛(taste), 종합적인기호도(overall acceptability)에서 감귤과피 분말 10% 첨가군이 가장 우수하게 나타났다. 이와 같이 본 실험을 통하여 감귤과피 분말 10%를 첨가하면 건강 지향적인 측면을 고려한 스펀지케이크 상품으로 개발이 가능한 적절한 배합비로 사료되었다.

Abstract ▼ AI-Helper

This study was conducted to evaluate the effect of Citrus peel powder on the quality characteristics of sponge cake. Citrus peel powder sponge cake was prepared with different ration of Citrus peel powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increases as the ratio of Citrus peel powder. The sponge cake's a, b level increased with the increasing level of Citrus peel powder 40% appeared to be the highest. In terms of textural characteristics, the samples containing 10, 20, and 40% Citrus peel powder had significantly higher hardness than the control samples. The substance's level of springiness, and cohesiveness decreased as the Citrus peel powder additive increased. In sensory evaluation, overall acceptability and taste of the cake was better than others when 10% Citrus peel powder was added. The results indicated that substituting 10% Citrus peel powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.

주제어

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가설 설정

1) Values are mean± standard deviation(n+3).
1) Values are mean±standard deviation(n+3).
2) Means with the same superscripts in the row are significantly different (p<0.05).

제안 방법

The material ratio of the sponge cake used in this experiment is as follows in Table 1. Citrus peel powder were added at the level of flour 0%(Control), 10%(CPP10), 20%(CPP20), 30%(CPP30), 40%(CPP40). The material ratio of Citrus peel powder and wheat flour was set through several preliminary experiments.
Therefore, in this study we will make a sponge cake with tangerine peel powder by adding different ratio of the powder; 10, 20, 30, 40%. Then we will measure its general component, specific gravity, pH, weight, volume, loss ratio when baking, chromaticity, texture, and sensory test to decide the optimum compounding ratio of the tangerine peel powder added sponge cake.
) Powder"(Chung YS 2009), “Sponge Cakes with Addition of Gastrodiae rhizoma Powder” (Kang CS 2007), “Sponge Cake Containing Varying Amounts of Persimmon Leaf Powder”(Chio GY et al 2007), we conclude tangerine peel powder can be also used on sponge cake products. Therefore, in this study we will make a sponge cake with tangerine peel powder by adding different ratio of the powder; 10, 20, 30, 40%. Then we will measure its general component, specific gravity, pH, weight, volume, loss ratio when baking, chromaticity, texture, and sensory test to decide the optimum compounding ratio of the tangerine peel powder added sponge cake.

대상 데이터

A panel of 20 assessors were selected from the students in the Department of Culinary Science at Gwangju University(Jeonnam, Korea). All assessors had been trained to get a taste of samples and acquainted with the method and properties of evaluation.
The materials used in the study were as follows : Citrus peel powder(Chinese medicine Store, Seoul, Korea), weak flour(KFMC Co., Dangjin, Korea) milled from American soft flour, eggs and sugar(Samyang, Co., Incheon, Korea), refined salt, water.

데이터처리

One-way ANOVA, Pearson’'s correlation, and simple linear regression analyses were conducted using SPSS(SPSS 12.0 for windows, SPSS Inc., Chicago, IL, USA).

이론/모형

The volume of sponge cake prepared with different ration of Citrus peel powder was measured by the method of seed substitution. The Specific volume was calculated with following equation.
Similar result was found for sponge cake made with pakchoi powder(Chung & Kim, 2009). Volume and specific volume added Citrus peel powder were measured with the method of seed substitution. The volume was highest for the control cake with 708.

성능/효과

Similar result was found for the study on uniformity and moisture of pore(Shin 2007), the importance of the cake with suitable volume, uniform organization, soft feel(Mizukoshi 1983) and cookie made with matrimony vine(Park et al 2005). Therefore, The results indicated that substituting 10% Citrus peel powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.

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