동결건조 핑거루트 분말을 첨가한 파운드 케이크의 품질 특성
Quality Characteristics of Pound Cake with Freeze Dried Finger Root Powder
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초록
This study investigated finger root powder substituted for flour in pound cake recipes with the amounts of 0, 5, 10, 15 and 20%. Finger root powder consisted of 8.84% of moisture content, 11.22% of crude protein, 9.68% of crude fat, 6.07% of crude ash, 38.49% of DPPH scavenging capacity, 4.81 mg GAE/g of total phenol. Volume and specific loaf volume have decreased as the finger root powder content increased, weight have increased. Moisture and pH have decreased as the finger root powder content increased, Brix have increased. The chromaticity measurement result showed that the ‘L’ of have decreased as the content increased, ‘a’ and ‘b’ have increased. The texture measurement result showed that the hardness, cohesiveness, springiness and chewiness of have increased as the content increased, adhesiveness have decreased. Overall acceptance scores showed a high overall acceptability for the pound cake made with 10% finger root powder.
Abstract
This study investigated finger root powder substituted for flour in pound cake recipes with the amounts of 0, 5, 10, 15 and 20%. Finger root powder consisted of 8.84% of moisture content, 11.22% of crude protein, 9.68% of crude fat, 6.07% of crude ash, 38.49% of DPPH scavenging capacity, 4.81 mg GAE/g of total phenol. Volume and specific loaf volume have decreased as the finger root powder content increased, weight have increased. Moisture and pH have decreased as the finger root powder content increased, Brix have increased. The chromaticity measurement result showed that the ‘L’ of have decreased as the content increased, ‘a’ and ‘b’ have increased. The texture measurement result showed that the hardness, cohesiveness, springiness and chewiness of have increased as the content increased, adhesiveness have decreased. Overall acceptance scores showed a high overall acceptability for the pound cake made with 10% finger root powder.
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