증숙 마늘 및 유자 분말 첨가 스폰지 케이크의 물리적 및 관능적 특성 = Physical and Sensory Characteristics of Sponge Cakes Added Steamed Garlic and Yuza Powder

다국어 초록 (Multilingual Abstract)

In this study we investigated the physical and sensory characteristics of sponge cakes prepared with different levels (0, 2, 4, 6, 8 and 10%) of freeze-dried steamed garlic and Yuza(Citrus junos Sieb ex Tanaka) powder, combined at the same ratio. The cake height and specific loaf volume were highest in the 4% steamed garlic and Yuza powder group. Moisture contents were significantly higher in the 2 and 4% steamed garlic and Yuza powder groups than in the other groups. With increasing steamed garlic and Yuza powder content, the L- and b-values of the crust decreased, but the a-value increased, when compared to the control group. The L-value of the crumb was insignificant within each group. Compared to the a-value of the 0～2% added groups, the a-value of the 4～10% added groups, increased with increasing steamed garlic and Yuza powder contents. However the b-value decreased in the 8 and 10% steamed garlic and Yuza powder groups. The hardness and chewiness of the 6～10% added groups, and the gumminess of the 10% addition group, were significantly higher than in the control group. The results of the sensory evaluation showed there were not significant differences amoung the groups, except for moistness. Therefore, we suggest that the recommended optimal level of steamed garlic and Yuza powder in sponge cake is a 4% addition.

국문 초록 (Abstract)

및 결론스폰지 케이크에 대표적인 기능성 식품인 마늘을 첨가함에 있어 향미 개선의 목적으로 증숙 마늘 및 유자 진공 동결 건조 분말을 동량씩 혼합하여 2, 4, 6, 8, 10% 첨가하고 물리적 및 관능적 특성을 분석하였다. 스폰지 케이크 단면을 절단하여 높이를 측정한 결과, 분말을 2%(3.71 ㎝)와 4%(3.81 ㎝) 첨가시 까지는 높이가 증가하다가, 6% 이상 첨가시 부터는 분말 첨가량의 증가와 더불어 오히려 높이는 감소되었다. 비체적은 증숙 마늘 및 유자 분말을 4%와 6% 첨가했을 때 타 실험군에 비하여 유의적으로 높았다. 증숙 마늘 및 유자 분말을 혼합 첨가한 스폰지 케이크의 수분은 분말 2%와 4% 첨가시 타 실험군에 비하여 유의적으로 높은 함량이었다. Crust(케이크의 껍질부)의 L값과 b값은 분말의 첨가량이 많아질수록 감소하였으며, a값은 증가되는 경향이었다. Crumb(케이크 내부)의 L값은 대조군(87.88)과 실험군간의 유의차가 없었고, a값은 증숙 마늘 및 유자 분말 4% 이상 첨가시는 유의적으로 증가하였으며, b값은 8% 이상 첨가시 감소하였다. 경도(hardness) 와 씹힘성(chewiness)은 증숙 마늘 및 유자 분말 6% 이상 첨가시, 응집성(cohesiveness)은 10% 이상 첨가시 대조군보다 유의적으로 높은 값을 나타내었다. 관능 평가 결과, 촉촉함을 제외한 모든 분석 항목에서 통계적인 유의차가 없었으며, 촉촉함은 증숙 마늘 및 유자 분말 4% 첨가군이 가장 높았다. 이상의 물리적관능적 특성을 모두 종합하여 볼 때, 증숙 마늘 및 유자 분말을 첨가하여 스폰지 케이크를 제조할 때 적정 첨가 수준은 4%로 판단된다.

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