차전자피 분말을 첨가한 스펀지케이크의 품질 특성

• Published in: 동아시아식생활학회지 Vol. 32; no. 3; pp. 149 - 158
• Main Authors: 박연우(Yeonu Park), 윤혜현(Hye Hyun Yoon)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.06.2022
• Subjects: 생활과학; psyllium husk powder; sponge cake; sensory evaluation; moisture content
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2022.6.32.3.149

This study investigated the quality characteristics and consumer acceptance of sponge cake supplemented with different amount of psyllium husk powder. Psyllium husk powder was incorporated into the batter at 5 different levels: 0% (CON), 5% (PSY5), 10% (PSY10), 15% (PSY15), and 20% (PSY20). The spreadability of cake batter, volume, and specific volume of cakes were determined to decrease significantly with increasing amounts of psyllium husk powder. The moisture content and pH were highest in the CON cakes as compared to the psyllium husk powder added groups. Hunter’s color scale L, a, and b values of both crust and crumb were decreased with increasing psyllium husk powder supplementation. Texture profile analysis showed that the CON group had the lowest values in hardness, adhesiveness, springiness, gumminess, and chewiness. The consumer acceptance result also revealed that the CON group had the highest appearance and flavor acceptance scores, while PSY10 had the highest scores in texture and overall acceptance. KCI Citation Count: 0