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양배추 분말을 첨가한 시폰케이크의 품질 특성

Quality Characteristics of Chiffon Cake with Cabbage Powder

한국식품영양학회지 2020년 33권 1호 p.9 ~ 16
김희정 ( Kim Hee-Jung ) - 순천대학교 식품영양학과

이영주 ( Lee Young-Ju ) - 순천시어린이급식관리지원센터
전순실 ( Chun Soon-Sil ) - 순천대학교 식품영양학과

Abstract


Cabbage is a biennial plant that is native to the shores of the Mediterranean. It contains dietary fiber, minerals, vitamin A, vitamin C, and anticarcinogenic phytochemicals. For the test, cabbage powder was added (5%, 10%, 20%, and 30%) to flour. The addition of cabbage powder significantly increased the specific gravity and viscosity of the batter and pH of both the batter and chiffon cake. The moisture in the chiffon cake increased due to the addition of cabbage powder. Also, the lightness of the cake significantly increased, whereas the redness and yellowness decreased as the amount of cabbage powder increased. The lightness and redness of crumbs from C0 were higher than other samples as each 59.48, -3.17, respectively. Except for the resilience, the hardness, gumminess, fracturability, and adhesiveness showed similar values in the C0, C5, and C10. In terms of consumer perception, the color, softness, flavor and overall consumer preference for the control chiffon cake were higher than C5, C10, C20, and C30. Nonetheless, for those that contain cabbage powder, C5 and C10 had relatively higher consumer preferences than C20 and C30. As a result, the optimum amount of cabbage powder for the chiffon cake would be from 5~10%.

키워드

chiffon cake; cabbage; consumer perception; dietary fiber
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