카카오닙스 분말과 대체당을 첨가한 파운드케이크의 품질특성 = Quality characteristics of pound cake added with cacao nibs powder and alternative sweetener

다국어 초록 (Multilingual Abstract)

This study was conducted to develop low-sugar, low-calorie functional pound cake that meets modern consumer preferences for functional and wellness products, as the high fat and sugar content of conventional pound cake necessitate formulation adjustments.
The research proceeded in two steps: first, determining the optimal addition level of cacao nibs powder (a source rich in polyphenols and flavonoids) and second, evaluating the effect of substituting sugar with three low-calorie alternatives (Allulose, Erythritol, and Sorbitol). Cacao nibs powder (0%, 1%, 3%, 5%, 7%) was added to pound cake, which was prepared using the creaming method. The evaluation included physicochemical properties (pH, moisture), baking properties (volume, specific volume), color analysis (L*, a*, b*), texture, antioxidant activity (total polyphenol content, DPPH, ABTS), and sensory evaluation.
In the Cacao Nibs addition phase (Step 1), the pH of both batter and cake significantly increased with increasing cacao nibs powder content (p<0.001). Cacao nibs additions resulted in significantly higher height, volume, and specific volume compared to the control. Color analysis showed that increasing the cacao nibs led to a decrease in lightness (L*) and yellowness (b*) but an increase in redness (a*). Overall acceptability scores were high for the 5% (CP3) and 7% (CP4) added groups.
In the subsequent Sugar Substitution phase (Step 2), 50% of the sucrose was replaced by Erythritol (CPSE), Allulose (CPSA), or Sorbitol (CPSS), maintaining the optimized cacao nibs level. The control cake (CPS) showed the highest cake pH (7.75, p<0.001), while the Allulose group (CPSA) recorded the lowest cake pH (7.42, p<0.001). The Allulose group (CPSA) exhibited the highest values in baking properties, including height, volume, and specific volume. Regarding color, the Erythritol group (CPSE) showed the highest L* (lightness) on the crust, while the Allulose group (CPSA) showed the highest a* (redness) and b* (yellowness). Analyzing storage stability over 8 days at 4°C, the Erythritol group (CPSE) showed the highest moisture content retention, despite a reduction in moisture content across all samples over time. In texture analysis, the Allulose group (CPSA) exhibited higher hardness, cohesiveness, and chewiness. Sensory evaluation revealed that the Allulose group (CPSA) received the highest preference scores for appearance, flavor, and texture.
In conclusion, the addition of cacao nibs powder effectively enhanced the antioxidant activity and positively influenced the color and texture characteristics of the pound cake. Furthermore, substituting sugar with Allulose proved to be the most advantageous alternative, minimizing quality degradation while offering low-calorie characteristics. These results confirm the possibility of developing health-oriented, low-sugar, and low-calorie pound cake by utilizing both cacao nibs powder and appropriate sugar substitutes, thereby providing fundamental data for quality improvement and product diversification in the bakery industry.

목차 (Table of Contents)

• Ⅰ. 서 론 1
• Ⅱ. 재료 및 방법 6
• 1. 카카오닙스 분말을 첨가한 파운드케이크의 품질특성 6
• 1) 실험재료 6
• 2) 파운드케이크 제조 6
• 3) 실험방법 8
• (1) pH 및 수분함량 측정 8
• (2) 파운드케이크의 베이킹 특성 8
• (3) 파운드케이크의 색도 측정 9
• (4) 파운드케이크의 외관 및 내부구조 관찰 9
• (5) 파운드케이크의 Texture 측정 9
• (6) 총 폴리페놀 함량 측정 9
• (7) 항산화 활성 측정 10
• ① DPPH 라디칼 소거능 10
• ② ABTS 라디칼 소거능 10
• (8) 관능검사 11
• 4) 통계처리 11
• 2. 대체당을 첨가한 카카오닙스 파운드케이크의 품질특성 12
• 1) 실험재료 12
• 2) 카카오닙스 파운드케이크 제조 12
• 3) 실험방법 14
• (1) 대체당 첨가 파운드케이크의 pH측정 14
• (2) 대체당 첨가 파운드케이크의 베이킹 특성 14
• (3) 파운드케이크의 색도 및 외관 관찰 15
• (4) 저장성 실험 15
• ① 수분함량 측정 15
• ② Texture 측정 15
• (5) 관능검사 16
• 4) 통계처리 16
• Ⅲ. 결과 및 고찰 17
• 1. 카카오닙스 분말을 첨가한 파운드케이크의 품질특성 17
• 1) pH 및 수분함량 17
• 2) 파운드케이크의 베이킹 특성 19
• 3) 파운드케이크의 색도 21
• 4) 파운드케이크의 외관 및 내부구조 관찰 24
• 5) 파운드케이크의 Texture 특성 26
• 6) 항산화 활성 28
• 7) 관능검사 32
• 2. 대체당을 첨가한 카카오닙스 파운드케이크의 품질특성 35
• 1) pH 및 당도 35
• 2) 베이킹 특성 37
• 3) 색도 및 외관 관찰 40
• 4) 저장 기간별 수분함량 변화 43
• 5) 저장 기간별 조직감 변화 46
• 6) 관능검사 54
• Ⅳ. 요약 및 결론 58
• 참고문헌 61