홍차 분말의 첨가량을 0~8%로 달리하여 제조한 스펀지 케이크의 물리 화학적 품질, 항산화 활성 및 소비자 기호도를 비교하였다. 케이크의 pH와 높이는 홍차 분말의 첨가량이 증가할수록 유의적으로 감소하였으며(p<0.05), 굽기 손실률의 경우 홍차 분말의 함량이 증가함에 따라 유의적으로 증가하였다(p<0.05). 경도는 0~4% 시료 간에서는 유의적인 차이는 없었다(p>0.05). 한편 명도($L^*$)는 붉은색을 띄는 홍차 분말 고유색의 영향으로 첨가량이 증가할수록 유의적으로 감소하였고(p<0.05), 적색도($a^*$)와 유의적으로 증가하였다. 황색도($b^*$)의 경우 증가하는 경향을 보였으나, 0~4%, 6~8% 시료 간에 유의적인 차이는 발견되지 않았다(p>0.05). 항산화 활성을 나타내는 전자공여능과 ABTS 라디칼 소거능 활성은 홍차분말을 첨가할수록 유의적으로 증가하는 경향이 나타났다(p<0.05). 소비자 기호도 결과 2~4% 첨가군이 색과 부드러움을 제외한 나머지 항목에서 대조군보다 높게 평가되었으며, 따라서 관능품질과 건강기능성 효과 등을 고려할 때 소비자의 기호를 충족시키기 위한 최적 첨가비율은 2~4%가 가장 적합한 것으로 판단된다.
홍차 분말의 첨가량을 0~8%로 달리하여 제조한 스펀지 케이크의 물리 화학적 품질, 항산화 활성 및 소비자 기호도를 비교하였다. 케이크의 pH와 높이는 홍차 분말의 첨가량이 증가할수록 유의적으로 감소하였으며(p<0.05), 굽기 손실률의 경우 홍차 분말의 함량이 증가함에 따라 유의적으로 증가하였다(p<0.05). 경도는 0~4% 시료 간에서는 유의적인 차이는 없었다(p>0.05). 한편 명도($L^*$)는 붉은색을 띄는 홍차 분말 고유색의 영향으로 첨가량이 증가할수록 유의적으로 감소하였고(p<0.05), 적색도($a^*$)와 유의적으로 증가하였다. 황색도($b^*$)의 경우 증가하는 경향을 보였으나, 0~4%, 6~8% 시료 간에 유의적인 차이는 발견되지 않았다(p>0.05). 항산화 활성을 나타내는 전자공여능과 ABTS 라디칼 소거능 활성은 홍차분말을 첨가할수록 유의적으로 증가하는 경향이 나타났다(p<0.05). 소비자 기호도 결과 2~4% 첨가군이 색과 부드러움을 제외한 나머지 항목에서 대조군보다 높게 평가되었으며, 따라서 관능품질과 건강기능성 효과 등을 고려할 때 소비자의 기호를 충족시키기 위한 최적 첨가비율은 2~4%가 가장 적합한 것으로 판단된다.
Black tea is rich in phenolic antioxidants that has shown diverse health benefits such as protection against cardiovascular diseases and cancers. Thus, it is rational to incorporate black tea into suitable food products such as sponge cakes to enhance their nutritional and functional qualities. The ...
Black tea is rich in phenolic antioxidants that has shown diverse health benefits such as protection against cardiovascular diseases and cancers. Thus, it is rational to incorporate black tea into suitable food products such as sponge cakes to enhance their nutritional and functional qualities. The aim of this study was to investigate the effect of the addition of black tea powder (BTP) on the quality of sponge cake. The pH of cakes ranged from 7.00~7.17, with no remarkable differences. Height decreased while baking loss rate and hardness significantly increased with increases in the content of BTP in the formulation (p<0.05). For crumb color values, $L^*-value$ decreased while $a^*$ and $b^*-values$ increased as a result of BTP substitution. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with increases in the content of BTP which were well correlated. Hedonic sensory results indicated that sponge cakes supplemented with 2~4% BTP obtained the most favorable acceptance scores. On the basis of the overall observations, sponge cakes supplemented with 2~4% BTP were found to be benefit from the functional properties of BTP, without compromising on consumer acceptance.
Black tea is rich in phenolic antioxidants that has shown diverse health benefits such as protection against cardiovascular diseases and cancers. Thus, it is rational to incorporate black tea into suitable food products such as sponge cakes to enhance their nutritional and functional qualities. The aim of this study was to investigate the effect of the addition of black tea powder (BTP) on the quality of sponge cake. The pH of cakes ranged from 7.00~7.17, with no remarkable differences. Height decreased while baking loss rate and hardness significantly increased with increases in the content of BTP in the formulation (p<0.05). For crumb color values, $L^*-value$ decreased while $a^*$ and $b^*-values$ increased as a result of BTP substitution. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with increases in the content of BTP which were well correlated. Hedonic sensory results indicated that sponge cakes supplemented with 2~4% BTP obtained the most favorable acceptance scores. On the basis of the overall observations, sponge cakes supplemented with 2~4% BTP were found to be benefit from the functional properties of BTP, without compromising on consumer acceptance.
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가설 설정
1)a-eMeans within the same row without a common letter are significantly different (p<0.05).
제안 방법
Color, flavor, taste, softness, and overall acceptance of control sponge cake and BTP-supplemented cakes were evaluated, and the results are presented as a radar plot (Fig. 2). When evaluated by untrained consumers, statistically significant differences were detected in terms of color, flavor, taste, softness, and overall acceptability scores among control, BT2, BT4, BT6, and BT8 (p<0.
Five samples (3×3×3 cm) were presented in random order and were evaluated for consumer acceptance of color, flavor, taste, softness, and overall acceptability. Consumer participants were asked to evaluate preference levels for sponge cakes using a seven-point hedonic scale (7=like extremely, 6=like moderately, 5=like slightly, 4=neither like nor dislike, 3=dislike slightly, 2=dislike moderately, and 1=dislike extremely). Panelists received a tray containing the samples from the midsections of cakes at room temperature (randomly coded using a three-digit number), a glass of water, and an evaluation sheet.
Texture profile analysis (TPA) of cake samples (3×3×3 cm) from the midsection of cakes was carried out using a computer-controlled Advanced Universal Testing System (model LRXPlus, Lloyd Instrument Limited, Fareham, Hampshire, UK) at room temperature.
The objectives of this research were to make sponge cakes with 0%, 2%, 4%, 6%, and 8% BTP substituted for cake flour in order to evaluate the effects of BTP on sponge cake quality and consumer acceptance as a result of supplementation. The antioxidant properties of sponge cakes were also determined.
The cooled cakes were packed in polypropylene bags at room temperature prior to the physicochemical and sensory evaluation. The test sponge cake samples prepared with 0%, 2%, 4%, 6%, and 8% BTP substituted for cake flour were designated as the control, BT2, BT4, BT6, and BT8, respectively.
홍차 분말의 첨가량을 0~8%로 달리하여 제조한 스펀지케이크의 물리·화학적 품질, 항산화 활성 및 소비자 기호도를 비교하였다.
대상 데이터
Hedonic test was used to determine the degree of overall preference scores for sponge cakes. For this study, 40 untrained volunteer consumers were recruited from the University and informed that they would be evaluating sponge cakes. Five samples (3×3×3 cm) were presented in random order and were evaluated for consumer acceptance of color, flavor, taste, softness, and overall acceptability.
데이터처리
Mean values were compared using Duncan’s multiple range test.
Each measurement was conducted five times, except for hardness (n=20), antioxidant activities (n=3), and sensory evaluation (n=40). The experimental data were subjected to an analysis of variance (ANOVA) using the general linear models (GLM) procedure to identify significant differences among the samples. Mean values were compared using Duncan’s multiple range test.
이론/모형
Hedonic test was used to determine the degree of overall preference scores for sponge cakes. For this study, 40 untrained volunteer consumers were recruited from the University and informed that they would be evaluating sponge cakes.
성능/효과
70 except for color. Considering BT4 received the highest overall acceptance score of 6.07 and it was not significantly different from that of BT2, partial replacement of cake flour with 2~4% BTP in sponge cakes seems satisfactory.
The baking loss rate of samples ranged from 10.91 to 13.05% and increased upon addition of an increasing amount of BTP, with control sample exhibiting the lowest value (p<0.05).
When evaluated by untrained consumers, statistically significant differences were detected in terms of color, flavor, taste, softness, and overall acceptability scores among control, BT2, BT4, BT6, and BT8 (p<0.05).
05). 소비자 기호도 결과 2~4% 첨가군이 색과 부드러움을 제외한 나머지 항목에서 대조군보다 높게 평가되었으며, 따라서 관능품질과 건강기능성 효과 등을 고려할 때 소비자의 기호를 충족시키기 위한 최적 첨가비율은 2~4%가 가장 적합한 것으로 판단된다.
케이크의 pH와 높이는 홍차 분말의 첨가량이 증가할수록 유의적으로 감소하였으며(p<0.05), 굽기 손실률의 경우 홍차 분말의 함량이 증가함에 따라 유의적으로 증가하였다(p0.05).
항산화 활성을 나타내는 전자공여능과 ABTS 라디칼 소거능 활성은 홍차분말을 첨가할수록 유의적으로 증가하는 경향이 나타났다(p<0.05).
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