설탕 대체제를 이용한 스펀지 케이크의 품질 특성 = Quality charactoeristics of sponge cake containing sugar substitutes

다국어 초록 (Multilingual Abstract)

This research was begun due to increasing attention to high-calorie food, and has focused on the utility of xylitol, maltitol, solbitol, trehalose, and frutooligosaccharide as alternatives to sugar, by baking a low-calorie and high-storage sponge cake with the four ingredients, and comparing qualities and characteristics of it to the one made with sugar. The rheological test was held through addition of the substitutes by 25%, 50%, 75%, and 100% into the sponge cake, its specific gravity, crumbScan, TPA, colorimeter, and first and second sensory tests statistically processed. And the sponge cake with the best quality was suggested along with its proportion of the four ingredients.
1. As the result of the analysis of, specific gravity XP 50 and SP 50 each showed proportion of 0.65, which is higher than others. TP 50 had 0.54, which was the lowest. Overall, specific gravity was lower as the proportion of the four substitutes increased.
2. In the crumbScan analysis, in the comparison of the crust thickness of the sponge cake compared to the control's of 0.69cm, FP25 had the thinnest crust of 0.39cm, and MP 50 had the thickest of 0.62cm. In the comparison of volume, when the control had the volume of 409.33, MP 25 had 352.33 which was the smallest and TP 50 had 485.00 which was the largest in volume. The density of air cells, compared to that of the control which is 678.33, TP 25 was the highest the level of 819.33. The level of elongation (air cell-shape distortion), compared to the control‘s level of 1.29, XP 100 had 1.41, SP 75 1.41, and SP 100 1.42. The rest had relatively lower level of distortion.
3. The TPA of the sponge cake which used the substitutes for sugar, were measured on the same day, on the third and on the fifth day of the experiment. As a result, on the first day of experiment, the sponge cake with the biggest proportion of the substitutes had the highest hardness, and on the third day, overall hardness increased and lower proportion of substitutes showed lower level of hardness. On the fifth day, overall hardness of sponge cakes increased, and the specimen SP 75 had 412.19, and SP 100 had 432. 05, which was the highest. The sample with the lowest level was TP 50 with 202.49. Overall elasticity decreased as time passed. The ones with the highest elasticity on the fifty day, was TP 75, TP 100, XP 100, and FP 25, each with 1.44 level of elasticity. The one with the lowest sample was the control, which was 0.94. On the day of the experiment, all samples had cohesion of 0.55∼0.57, with no significant difference, and sorbitol was not influenced by the change in the amount of substitutes added. On the fifth day, trehalose TP 50 had the lowest cohesion of 0.51, and TP 75 had 0.59, which was the highest.
4. For the change in chromaticity of sponge cakes, as the substitutes increased the L value of the experimental group became higher than the control, therefore gained a brighter tone and color. The a value of the control and the experimental group did not have any significant difference. On the day of the experiment, the b value of SP75, MP 100, and XP 50 showed higher value than that of the control, and there was no significant difference between the control and the experiment, and no difference between the control and the experiments.
5. In the first sensory test, the crust of the layer of the one with trehalose was found to become darker as the added amount increased. Also TP 75, with 75% of trehalose had the lowest solidity. For taste and smell, TP 75 had the best score of 3.43 and 3.57; also, compared to the control, TP 75 scored 3.79, which is the highest, for overall preference. The hardness for the ones with xylitol added, XP 25, with the lowest amount of xylitol, showed the lowest level of hardness, 2.14. XP 25 scored highest in smell and taste, each 3.64 and 3.50; overall preference did not show significant difference, but XP 25 had 3.64 which is the highest preference and higher than the control. MP 50, which had maltitol, had the biggest and unequal air cells. For overall preference, MP 50 scored 3.57, which was the highest. FP 100 scored 1.79 for hardness, which had fructooligosacchride; and for smell, the control and FP 100 scored the same at 3.57, which was the highest; for taste, FP 75 and FP 100 scored 3.57, which was higher than the control; for overall preference, FP 75 and FP 100 had highest score of 3.71, The sponge cakes with sorbitol did not show significant difference in overall preference level; however, SP 100, which had the most sorbitol added to it, scored the highest-3.21.
Second sensory test was carried out by picking out TP 75, XP 25, MP 75, FP 100, and SP 100, which had the highest level of overall preferences from the first sensory test. The crust color was the lightest in TP 75, and FP 100 darkest by 3.93. The crumb color was the darkest in the FP 100. TP 75 had the smallest volume of 2.29, and FP 100's volume was 4.29, which also had the biggest and unequal air cells. SP 100 showed highest solidity of 3.93, and TP 75 the lowest of 2.71. SP 100 scored the highest by 3.93 for smell; and for taste, XP 25 the highest by 3.64. Overall preference was the highest in XP 25, by 3.79.
The experimental results above shows several characteristics of sponge cakes with different proportion of ingredients as substitutes for sugar. With the passing of time after baking sponge cakes, the ones that had substitutes had lower hardness than the ones with sugar, which shows increase in storage. However, by appearance, when sorbitol and trehalose replaced sugar by 100%, layer and crumbs began to separate and the layer became lighter due to maillard reaction; in order to improve this, a small amount of sugar was added again, which complemented the weakness of the substitutes. As the proportion of substitutes increased, the food became low in calories and high in storage.
For the development of the baking industry and development of desserts such as ice cream, pies, sauce, and mousse, which need high level of sweetness, more researches will be necessary in order to provide products with greater quality to the consumers.

목차 (Table of Contents)

• Ⅰ. 서론 1
• 1. 연구배경 1
• 2. 연구목적 2
• 3. 연구방법 4
• Ⅱ. 문헌고찰 6
• 1. 스펀지케이크 6
• 2. 설탕의 일반적 특성 6
• 3. 스펀지케이크 제조 시 설탕의 기능 7
• 4. 설탕 대체제의 종류 및 기능 7
• Ⅲ. 재료 및 방법 13
• 1. 실험재료 13
• 2. 실험방법 13
• 1) 스펀지케이크의 제조 13
• 2) 스펀지케이크의 비중측정 16
• 3) 영상분석 16
• 4) 스펀지케이크의 TPA 분석 16
• 5) 색도 측정 17
• 6) 관능검사 17
• 7) 통계처리 19
• Ⅳ. 결과 및 고찰 20
• 1. 스펀지케이크 비중 20
• 2. 영상분석 22
• 3. TPA 분석 26
• 4. 색도 분석 32
• 5. 관능검사 41
• Ⅴ. 결론 53
• Ⅵ. 참고문헌 56
• Abstract 62