적채를 첨가한 스폰지 케이크의 품질특성 = Quality Characteristics of Sponge Cake with Red Cabbage Powder

다국어 초록 (Multilingual Abstract)

This study was performed to evaluate the quality characteristics of the sponge cakes with red cabbage. The sponge cake with red cabbage was prepared with different ratios from 0 to 9%.
The specific gravities of the batter with red cabbage were higher than control one. The specific volumes of the sponge cake was gradually decreased as increasing of content levels of red cabbage powders.
The Hunter’s colorimetric lightness(L), redness(a) and yellowness(b) of the sponge cakes were effected by the color of red cabbage. The addition of red cabbage powders increased moisture contents of the products. The crude ash contents of the cakes were increased as higher content levels of red cabbage powders. TDF (total dietary fiber) contents were significantly increased by the substitution ratios.
In texture analysis, hardness, gumminess, and brittleness of sponge cake were increased as increasing of seaweed and vegetable powders added, while cohesiveness was decreased. Springiness showed no significant differences among the substitution ratios.
In the sensory evaluations, preferences of the cakes with red cabbage powders were significantly higher than those of control cakes，especially 3% level of the powder showed the highest preference.
The results show that the most recommendable sponge cake was in the substitution ratios of 3% red cabbage powder. They can possibly contribute to improving the nutritional and functional well-being of foods.

목차 (Table of Contents)

• Ⅰ.서론 1
• Ⅱ.재료 및 방법 2
• 1.실험재료 2
• 2.스펀지케이크의 제조 2
• 3.스펀지케이크 반죽의 비중 및 pH 측정 3
• 4.케이크의 무게와 부피 및 비용적 측정 3
• 5.색도측정 3
• 6.스펀지케이크의 Texure 특성 3
• 7.스펀지케이크의 일반 조성분 4
• 8.스펀지케이크의 관능검사 4
• 9.실험결과의 통계분석 4
• Ⅲ.결과 및 고찰 4
• 1.반죽의 비중과 pH 4
• 2.스펀지케이크의 무게와 부피 및 비용적 5
• 3.스펀지케이크의 일반성분 및 식이섬유 5
• 4.색도 6
• 5.스펀지케이크의 Texure 특성 6
• 6.스펀지케이크의 관능평가 7
• 7.Texture 항목간의 상관관계 7
• Ⅳ.요약 8