[논문]새싹보리와 녹차 스펀지케이크의 이화학적 및 항산화적 품질 특성

김은경

doi:10.7318/kjfc/2022.37.1.90

새싹보리와 녹차 스펀지케이크의 이화학적 및 항산화적 품질 특성
Physicochemical and Antioxidant Properties of Sponge Cake made using Barley Sprout and Green Tea 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.1, 2022년, pp.90 - 98

Abstract ▼ AI-Helper

This study investigated the physicochemical and antioxidant properties of sponge cakes made using different amounts (2 and 4%) of barley sprout powder (BSP) and green tea powder (GTP), respectively. The results showed that the baking loss rate of GS2 (2% green tea) and GS4 (4% green tea) was 12.39% and 11.96%, respectively in the green tea addition group, which was higher than that of the barley sprout group, but significantly lower than that of the control group at 13.34% (p<0.05). The specific volumes of the sponge cake containing barley sprout and green tea 2% and 4% were between 2.84-2.95 mL/g, which was significantly higher compared to the control group at 2.69 mL/g (p<0.05). The sugar content was significantly higher in the control group and the barley sprout addition group at 2.30°Brix (p<0.05). As for the volume index, the control group with the lowest value at 13.43 showed a significant difference compared to the addition groups. The volume index significantly decreased as the addition amount increased, measuring 14.07 in BS4 (4% BSP) compared to 14.87 of BS2 (2% BSP) in the barley sprout group (p<0.05). In cross-sectional photography, the color became darker than that of the control group as the quantum of additives increased. In terms of the DPPH and ABTS radical scavenging activity, the total phenol content, and total flavonoid content, the groups with the addition of barley sprout and green tea showed higher antioxidant activity than the control group (p<0.05).

주제어

표/그림 (8)

표 Ingredients of the sponge cakes
표 Specific gravity (batter), baking loss rate and specific volume of the sponge cakes
표 Moisture, ash, sugar contents and pH of the sponge cakes
표 Volume index, symmetry index and uniformity index of the sponge cakes
그림 Cross sectional view of the sponge cakes ¹⁾Refer to
표 Color values of the sponge cakes
표 Texture properties of the sponge cakes using rheometer
표 Antioxidation activities of the sponge cakes

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