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두충 잎과 껍질을 첨가한 스펀지케이크의 품질 특성

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Abstract
Sponge cakes were made with different portion (3, 6, 9%) of Encommia ulmoides oliver leaf powder (LP) and bark powder (BP), and their quality characteristics such as pH, specific gravity, viscosity, volume, specific capacity, moisture content, and textural and sensory characteristics were measured. pH of the sponge cake batters added with LP and BP were lower than that of the control, and decreased as the increase of LP and BP added. The specific gravities of the sponge cake batters added with 3% of LP and BP powders were almost the same, while those added with 6 and 9% were high compared with that of the control. The viscosity of the sponge cake was greatly increased with the increase of LP and BP added, and was proportional to the increase of the specific gravity. The volume and the specific capacity of the sponge cake without addition of the powders was the highest, and it was decreased as the quantity of the powders added increased. The baking losses of the sponge cakes added with LP were different, but those added with BP showed no difference with the addition of different quantity of the powders. The moisture contents of the sponge cakes increased with the addition of the powders, and those of the cakes with BP was higher than those with LP. In terms of the color of the sponge cake, the lightness (L) and the yellowness (b) was low compared to the control. Specially, the sponge cake with 9% of LP was dark. However, the redness (a) of the cakes added with the powders were higher than that of the control. As more the powder was added, the harder the cake was. The adhesiveness, gumminess, and chewiness were higher, while the springiness, cohesiveness, and resilience were lower than that of the control. The cake added with 6% LP, and 3 and 6% BP showed almost the same sensory characteristics as the control. The cake with 6% LP showed the most overall acceptance, and the cakes with LP were more favored than those with BP in overall sensory attributes. In conclusion, the functional sponge cake could be prepared with the addition of 6% Encommia ulmoides oliver leaf powder with good sensory characteristics in terms of the distinctive taste and color.
Author(s)
채점석
Issued Date
2013
Awarded Date
2013. 2
Type
Dissertation
URI
http://dcoll.jejunu.ac.kr/jsp/common/DcLoOrgPer.jsp?sItemId=000000006308
Affiliation
제주대학교 산업대학원
Department
산업대학원 생명산업공학과
Advisor
하진환
Table Of Contents
Ⅰ. 서 론 3
Ⅱ. 재료 및 방법 6
1. 실험재료 6
1) 두충 잎 분말 제조 6
2) 두충 껍질 분말 제조 6
2. 실험방법 6
1) 두충 잎과 껍질 분말을 첨가한 스펀지케이크 제조 6
(1) 재료의 배합 6
2) 두충 잎과 껍질 분말을 첨가한 스펀지케이크의 특성 측정 9
(1) 스펀지케이크 반죽의 pH 9
(2) 스펀지케이크 반죽의 비중 및 반죽의 점도 9
(3) 스펀지케이크의 부피, 비용적 및 굽기 손실 9
(4) 스펀지케이크의 수분 10
(5) 스펀지케이크의 단면 10
(6) 스펀지케이크의 색도 10
(7) 스펀지케이크의 조직감 10
(8) 관능검사 11
(9) 결과의 통계 처리 11
Ⅲ. 결과 및 고찰 12
1. 반죽의 pH 12
2. 반죽의 비중 및 반죽의 점도 14
3. 스펀지케이크의 부피 및 비용적 및 굽기 손실 17
4. 스펀지케이크의 수분 20
5. 스펀지케이크의 단면 21
6. 스펀지케이크의 색도 23
7. 스펀지케이크의 조직감 24
8. 스펀지케이크의 관능검사 26
Ⅳ. 요 약 29
참고 문헌 31
감사의 글 37
Degree
Master
Publisher
제주대학교
Citation
채점석. (2013). 두충 잎과 껍질을 첨가한 스펀지케이크의 품질 특성
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Graduate School of Industry > Environmental Biotechnology
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