참쑥 분말의 첨가가 카스텔라의 품질특성에 미치는 영향

Abstract

This study examined the quality characteristics of castella prepared using various levels of mugwort powder (MP). MP was used to substitute 0% (control group), 5% (MP-5 group), 10% (MP-10 group) and 15% (MP-15 group) of weak flour (WF) to manufacture castella. The pH and the viscosity of the castella batter increased as the substitution amount of the MP increased (p<0.001). The substitution of WF with MP increased the sugar content of the castella (p<0.001). The lightness (L), redness (a), and yellowness (b) of the castella decreased as the substitution amount of the MP increased (p<0.001). The MP-10 and MP-15 groups showed higher hardness, gumminess, and chewiness than the control group (p<0.001). The total phenolic and flavonoid content showed that the MP-10 and MP-15 experimental groups were significantly higher than the control group (p<0.05). The DPPH and ABTS radical scavenging activities also increased when the amount of MP was increased (p<0.001). The sensory intensity showed that the experimental groups were stronger in “darkness,” “mugwort flavor” and weaker in “egg flavor” compared to the control group. The liking test showed that the MP-5 group had significantly higher results for flavor and overall liking attributes compared to the control group(p<0.05).