비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake
- Other Titles
- Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake
- Authors
- 송가영; 오현빈; 장양양; 정기영; 김영순
- Issue Date
- 2016
- Publisher
- 한국식품조리과학회
- Keywords
- beetroot powder; quality characteristics; retarding retrogradation; sponge cake
- Citation
- 한국식품조리과학회지, v.32, no.6, pp.696 - 703
- Indexed
- KCI
- Journal Title
- 한국식품조리과학회지
- Volume
- 32
- Number
- 6
- Start Page
- 696
- End Page
- 703
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/90629
- ISSN
- 2287-1780
- Abstract
- Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder’s elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake’s staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.
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Collections - College of Health Sciences > School of Biosystems and Biomedical Sciences > 1. Journal Articles
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