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레몬밤 첨가 스펀지케이크의 이화학적 항산화적 품질 특성 Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis

김은경, 강남이, 박예인, 김혜영
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韓國食生活文化學會誌 (한국식생활문화학회지)
제34권 제6호 (2019.12)
pp.793-800
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with different contents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake led to a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavenging activity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significant decreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes (p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittleness did not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be applied to sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increased antioxidant properties.

목차
Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료
    2. 스펀지케이크의 제조
    3. 반죽의 비중, 굽기손실률 및 비용적
    4. 수분 함량, 회분 함량, 당도 및 pH
    5. 부피지수, 대칭성지수 및 균일성 지수
    6. 색도 및 외관촬영
    7. 기계적 품질 특성
    8. 항산화 활성
    9. 통계처리
III. 결과 및 고찰
    1. 반죽의 비중, 굽기손실률 및 비용적
    2. 수분 함량, 회분 함량, 당도 및 pH
    3. 부피지수, 대칭성지수 및 균일성지수
    4. 색도 및 외관촬영
    5. 기계적 품질 특성
    6. 항산화 활성
IV. 요약 및 결론
References
저자
  • 김은경(한국식생활교육연구원) | Eunkyung Kim (Korea Dietary Education Research Institute)
  • 강남이(2을지대학교 식품영양학과) | Name Kang (Department of Food and Nutrition, Eulji University)
  • 박예인(용인대학교 식품영양학과) | Yein Park (Department of Food Science and Nutrition, Yongin University)
  • 김혜영(용인대학교 식품영양학과) | Haeyoung Kim (Department of Food Science and Nutrition, Yongin University) Corresponding author