논문 상세보기

석류 껍질 분말을 첨가한 스펀지 케이크의 품질 특성, 노화도 분석 및 항산화 활성 KCI 등재

Effect of Pomegranate (Punica granatum L.) Peel Powder on the Quality Characteristics, Retrogradation and Antioxidant Activities of Sponge Cake

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/329060
구독 기관 인증 시 무료 이용이 가능합니다. 4,500원
한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ΔE were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

저자
  • 김영순(고려대학교 식품영양학과) | Young-Soon Kim (Dept. of Food and Nutrition, Korea University, Seoul 02841, Korea) Corresponding author
  • 신소연(고려대학교 식품영양학과) | So Yeon Shin (Dept. of Food and Nutrition, Korea University, Seoul 02841, Korea)
  • 정기영(고려대학교 식품영양학과) | Youeng Joung (Dept. of Food and Nutrition, Korea University, Seoul 02841, Korea)
  • 오현빈(고려대학교 식품영양학과) | Hyeonbin O (Dept. of Food and Nutrition, Korea University, Seoul 02841, Korea)
  • 송가영(고려대학교 식품영양학과) | Ka-Young Song (Dept. of Food and Nutrition, Korea University, Seoul 02841, Korea)
  • 장양양(고려대학교 식품영양학과) | Yangyang Zhang (Dept. of Food and Nutrition, Korea University, Seoul 02841, Korea)