들깨박을 첨가한 파운드케이크의 품질특성
Quality Characteristics of Pound CakeAdded with Perilla Seed Meal Powder
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This study was to produce a pound cake by varying the content of perilla seed meal powder to 10%, 20%, 30% and 40%, respectively. The measuring result in height of the pound cake showed that the size of experimental group was smaller as the content of perilla seed meal powder increased. The height of pound cake was lower in order of 10%, 20%, 30% and 40% in accordance with the content of perilla seed meal powder. As for loss rate, it showed 6.42% in the control group. The moisture content was 22.74%, showing that the moisture and loss rate were decreased as the content of perilla seed meal powder increased. The result of measuring chromaticity was that as the content of perilla seed meal powder increased, the value of brightness, red index and yellow index in Crust was reduced, while the value of brightness and yellow index was decreased and the value of red index increased in Crumb. According to physical properties test, hardness, cohesiveness and chewiness were varied significantly depending on the content of perilla seed meal powder. The overall preference was affected by taste, flavor, color and texture of food, while P30 sample group containing 30% of perilla seed meal powder demonstrated a significant value, as P<0.001. This study will serve as valuable data in product development in the bakery industry and contribute to healthy food culture, as utilizing the perilla seed meal powder which is nutritious but generally wasted away.
Abstract
This study was to produce a pound cake by varying the content of perilla seed meal powder to 10%, 20%, 30% and 40%, respectively. The measuring result in height of the pound cake showed that the size of experimental group was smaller as the content of perilla seed meal powder increased. The height of pound cake was lower in order of 10%, 20%, 30% and 40% in accordance with the content of perilla seed meal powder. As for loss rate, it showed 6.42% in the control group. The moisture content was 22.74%, showing that the moisture and loss rate were decreased as the content of perilla seed meal powder increased. The result of measuring chromaticity was that as the content of perilla seed meal powder increased, the value of brightness, red index and yellow index in Crust was reduced, while the value of brightness and yellow index was decreased and the value of red index increased in Crumb. According to physical properties test, hardness, cohesiveness and chewiness were varied significantly depending on the content of perilla seed meal powder. The overall preference was affected by taste, flavor, color and texture of food, while P30 sample group containing 30% of perilla seed meal powder demonstrated a significant value, as P<0.001. This study will serve as valuable data in product development in the bakery industry and contribute to healthy food culture, as utilizing the perilla seed meal powder which is nutritious but generally wasted away.
참고문헌 (22)
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