비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 송가영 | - |
dc.contributor.author | 오현빈 | - |
dc.contributor.author | 장양양 | - |
dc.contributor.author | 정기영 | - |
dc.contributor.author | 김영순 | - |
dc.date.accessioned | 2021-09-04T06:06:12Z | - |
dc.date.available | 2021-09-04T06:06:12Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2016 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/90629 | - |
dc.description.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. | - |
dc.language | Korean | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과 | - |
dc.title.alternative | Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 김영순 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.32, no.6, pp.696 - 703 | - |
dc.relation.isPartOf | 한국식품조리과학회지 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 32 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 696 | - |
dc.citation.endPage | 703 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002180002 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | beetroot powder | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.subject.keywordAuthor | retarding retrogradation | - |
dc.subject.keywordAuthor | sponge cake | - |
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