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레몬밤 첨가 스펀지케이크의 이화학적 항산화적 품질 특성

Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis

한국식생활문화학회지 2019년 34권 6호 p.793 ~ 800
김은경 ( Kim Eun-Kyung ) - 한국식생활교육연구원

강남이 ( Kang Nam-E ) - 을지대학교 식품영양학과
박예인 ( Park Ye-In ) - 용인대학교 식품영양학과
김혜영 ( Kim Hae-Young ) - 용인대학교 식품영양학과

Abstract


This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with differentcontents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake ledto a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavengingactivity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significantdecreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes(p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittlenessdid not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be appliedto sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increasedantioxidant properties.

키워드

Lemon balm (Melissa officinalis); sponge cake; quality characteristics; antioxidant
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