Cabbage is a biennial plant that is native to the shores of the Mediterranean. It contains dietary fiber, minerals, vitamin A, vitamin C, and anticarcinogenic phytochemicals. For the test, cabbage powder was added (5%, 10%, 20%, and 30%) to flour. The addition of cabbage powder significantly increased the specific gravity and viscosity of the batter and pH of both the batter and chiffon cake. The moisture in the chiffon cake increased due to the addition of cabbage powder. Also, the lightness of the cake significantly increased, whereas the redness and yellowness decreased as the amount of cabbage powder increased. The lightness and redness of crumbs from C0 were higher than other samples as each 59.48, －3.17, respectively. Except for the resilience, the hardness, gumminess, fracturability, and adhesiveness showed similar values in the C0, C5, and C10. In terms of consumer perception, the color, softness, flavor and overall consumer preference for the control chiffon cake were higher than C5, C10, C20, and C30. Nonetheless, for those that contain cabbage powder, C5 and C10 had relatively higher consumer preferences than C20 and C30. As a result, the optimum amount of cabbage powder for the chiffon cake would be from 5~10%.

Abstract
서 론
재료 및 방법
    1. 재료 및 시약
    2. 양배추 분말을 첨가한 시폰 케이크 제조
    3. 반죽과 케이크 pH와 적정 산도
    4. 반죽의 점도와 비중
    5. 수분함량, 수분활성도
    6. 색도
    7. 조직감
    8. 케이크 내부 표면 관찰
    9. 양배추 분말을 첨가한 시폰 케이크의 관능검사
    10. 통계처리
결과 및 고찰
    1. 반죽 및 완성된 케이크의 pH
    2. 비중과 점도
    3. 수분함량과 수분활성도
    4. 색도
    5. 조직감
    6. 양배추 분말을 첨가한 시폰 케이크의 내부표면
    7. 양배추 분말을 첨가한 시폰 케이크의 관능검사
요약 및 결론
References

• 김희정(순천대학교 식품영양학과) | Hi-Jung Kim (Dept. of Food and Nutrition, Sunchon National University)
• 이영주(순천시어린이급식관리지원센터) | Young-Ju Lee (Suncheon Center for Children's Foodservice Management)
• 전순실(순천대학교 식품영양학과) | Soon-Sil Chun (Dept. of Food and Nutrition, Sunchon National University) Corresponding author