프리카를 첨가한 스펀지케이크의 품질 특성 및 노화 억제

Abstract

Freekeh which is one of traditional functional foods and immature green wheat, has received attention because it has high amount of dietary fiber, fructo-oligosaccharides and minerals as well as a small amount of vitamin A, B1, B2, C, and E. Therefore, this study was conducted to analyze the quality properties and retarding retrogradation effect of sponge cake and to determine the optimal proportion of Freekeh for use in sponge cake. Five different samples were made with different ratios of Freekeh (0%, 5%, 10%, 15% and 20%). The moisture content of the sponge cakes were not significantly different among the samples that 5% sample was highest (27.37%), while that of the 20% sample was the lowest (25.60%). The pH of the sponge cakes decreased significantly with increased amounts of freekeh powder. The color of samples were not significantly different between the sample. The L-value of 20 % was the highest (54.36), while that of the 10 % sample was the lowest (45.73). The cooking loss was lowest at 10% sample also specific gravity was the lowest at 10% sample. Whereas the batter yield was the highest on 10% sample. In texture analysis the hardness of Freekeh powder amended sponge cake samples was the 5% sample was the lowest in hardness, chewiness, and springiness and gumminess. Evaluation of the retarding retrogradation effects revealed that they were the highest in the 5～10 % sample, and 5～10 % added Freekeh powder was the most desirable to improve the quality characteristics and retard retrogradation of sponge cake.