크랜베리 착즙액을 첨가한 파운드케이크의 품질특성
Quality Characteristics of Pound Cake Added with Squeezed Cranberry Juice
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This study investigates the substitution of squeezed cranberry juice for water in pound cake recipes with 0, 7, 14, 21 and 28 g amounts. Cranberry juice have of 87.29% of moisture content, 1.38% of crude protein, 4.92% of crude fat and 0.31% of crude ash, 5.87% of Brix, 2.83 of pH and 78.12% of EDA. Moisture and pH have decreased as the cranberry juice content increased, Brix has increased. Weight have increased as the cranberry juice content increased, volume and specific loaf volume has increased. The chromaticity measurement result showed that the ‘L’ and ‘b’ of have decreased as the content increased, ‘a’ have increased. The texture measurement result showed that the hardness and chewiness of have increased as the content increased, springiness and adhesiveness have decreased. Overall acceptance scores showed a high overall acceptance for the pound cake made with 21 g cranberry juice. As a result, the antioxidant activity of squeezed cranberry juice will improve the function of pound cake and contribute to the development of cakes and desserts.
Abstract
This study investigates the substitution of squeezed cranberry juice for water in pound cake recipes with 0, 7, 14, 21 and 28 g amounts. Cranberry juice have of 87.29% of moisture content, 1.38% of crude protein, 4.92% of crude fat and 0.31% of crude ash, 5.87% of Brix, 2.83 of pH and 78.12% of EDA. Moisture and pH have decreased as the cranberry juice content increased, Brix has increased. Weight have increased as the cranberry juice content increased, volume and specific loaf volume has increased. The chromaticity measurement result showed that the ‘L’ and ‘b’ of have decreased as the content increased, ‘a’ have increased. The texture measurement result showed that the hardness and chewiness of have increased as the content increased, springiness and adhesiveness have decreased. Overall acceptance scores showed a high overall acceptance for the pound cake made with 21 g cranberry juice. As a result, the antioxidant activity of squeezed cranberry juice will improve the function of pound cake and contribute to the development of cakes and desserts.
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