단호박 가루를 첨가한 쌀가루 스폰지 케이크의 이화학적 특성 (Physicochemical Characteristics of Rice Flour Sponge Cakes Containing Various Levels of Pumpkin Flour)

서지정보

· 발행기관 : 한국식품영양학회
· 수록지 정보 : 한국식품영양학회지 / 23권 / 2호 / 162 ~ 170페이지
· 저자명 : 이명호, 이상아, 최영심, 이수열

초록

This study investigated the effect of addition of pumpkin on the physicochemical properties of rice sponge cakes. Water retention capacity(WRC) was lowest in control preparations to which no pumpkin flour was added. WRC increased as more pumpkin flour was added and rice flour with 25% of added pumpkin flour showed a WRC of 89.0%. Similar to WRC,alkaline water retention capacity(AWRC) also increased as more pumpkin flour was added and ranged from 69.7% to 80.7%.
As the amount of pumpkin flour added increased, the pH increased. Similar to the sedimentation value, the Pelshenke value also increased as the amount of the added pumpkin flour increased. The gelatinization temperature did not vary significantly between the samples(p<0.05). The midline peak height, which is the height of the peak point from the baseline, showed the same tendency with that of the midline peak time, but was not significantly different between samples(p<0.05). Volume was decreased as the amount of the added pumpkin flour increased. The weight of the rice sponge cakes showed significant difference increasing with the increasing added pumpkin flour(p<0.05). There was significant difference as the specific loaf volume decreased with the increasing pumpkin flour(p<0.05).

영어초록

This study investigated the effect of addition of pumpkin on the physicochemical properties of rice sponge cakes. Water retention capacity(WRC) was lowest in control preparations to which no pumpkin flour was added. WRC increased as more pumpkin flour was added and rice flour with 25% of added pumpkin flour showed a WRC of 89.0%. Similar to WRC,alkaline water retention capacity(AWRC) also increased as more pumpkin flour was added and ranged from 69.7% to 80.7%.
As the amount of pumpkin flour added increased, the pH increased. Similar to the sedimentation value, the Pelshenke value also increased as the amount of the added pumpkin flour increased. The gelatinization temperature did not vary significantly between the samples(p<0.05). The midline peak height, which is the height of the peak point from the baseline, showed the same tendency with that of the midline peak time, but was not significantly different between samples(p<0.05). Volume was decreased as the amount of the added pumpkin flour increased. The weight of the rice sponge cakes showed significant difference increasing with the increasing added pumpkin flour(p<0.05). There was significant difference as the specific loaf volume decreased with the increasing pumpkin flour(p<0.05).

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