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초록보기

The loquat (Eriobotrya japonica) is a plant belonging to the Rosaceae family, native to south-central China. It is cultivated in relatively warm areas such as Spain, Japan and South Korea. It is used commercially as an ornamental plant and for its yellow fruit, which contains much carotenoid, sugar and a little organic acid. In this study, chiffon cakes were prepared with the addition of 3%, 6%, 9% and 12% loquat fruit powder (LFP) in order to invest the mixing conditions. When more LFP was added to the dough, the pH level of the dough became lower. Specific gravity and viscosity of the dough significantly increased as higher amounts of LFP were added. In baked cakes, the weight and baking loss rate of LFP were not significantly different between samples, and the height of the risen test samples were lower than that of the controls. Moisture content was 33.58% in the 12% LFP sample (12% LFPS), which was the highest of all the samples. With respect to crust color, lightness, redness and, yellowness, these significantly decreased as the amount of LFP was increased, the 12% LFP being the lowest of all the samples. Lightness and yellowness of crumbs significantly decreased as the amount of LFP was increased, whereas redness showed the reverse effect. When looking at hardness and adhesiveness, the 12% LFPS was the highest of all the samples, nevertheless a difference in resilience was not significant among the samples. According to consumer perception, bitterness was significantly increased as amounts of LFP increased, however a difference in salty, astringency and oily tastes were not significant among the samples. The 12% LFPS showed the lowest score with respect to softness and overall acceptability. In conclusion, LFP could be considered a functional material, with the optimum amount of LFP for a chiffon cake of 3~9%.

권호기사

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기사명 저자명 페이지 원문 목차
국내 제과점에 대한 소비자 만족도 및 구매행동 및 이용실태에 관한 연구 이광석, 이승범, 정효선 pp.103-111
매실농축액의 에틸카바메이트 분석과 노출량 평가 최보경, 고은미 pp.112-117
청국장 분말 첨가식이가 당뇨 쥐의 혈당과 염증조절에 미치는 영향 양경미 pp.118-127
블루베리 유산균 발효물을 첨가한 양갱의 제조 및 품질특성 양수진, 홍주헌 pp.128-135
숙지황을 첨가한 쌀 쿠키의 품질특성 및 항산화성 신숙경, 민아영, 김현정, 이수진, 심은경, 이근종, 이보담, 김미리 pp.136-143
비파열매 분말을 첨가한 쉬폰 케이크의 품질 특성 정수영, 빙동주, 전순실 pp.144-152
대학생의 즉석섭취식품류 소비 실태와 김밥류의 미생물학적 품질 평가 이진향, 배현주 pp.153-161
초등학생 학부모의 식습관 및 식생활능력 평가 김정원, 이은주 pp.162-174
아가리쿠스 버섯 가루를 첨가한 쿠키의 최적화 연구 이희정, 정희선, 주나미 pp.175-184
토마토즙과 딸기즙을 첨가한 두부의 품질특성 김미자, 박금순 pp.185-192
제주 관광객의 향토음식 섭취의사 및 관광 상품화를 위한 의견조사 안소정, 윤지영 pp.193-199
국내 가공식품 중 검질의 사용 현황 서정희, 고은미 pp.200-206
구기자 추출물 함유 음료의 산화방지활성, 항당뇨효과, 유리아미노산과 무기질 함량 이경애 pp.207-213
서울·경기지역 외국인학교 급식 메뉴패턴과 식사의 질 평가 김옥선, 이영은 pp.214-224
부산지역 중학교 영양(교)사의 나트륨 저감화에 대한 인식, 실천 및 방해요인 조사 하인해, 류은순 pp.225-232

참고문헌 (43건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 American Association of Cereal Chemistry. 2000a. Approved methods of the AACC. 10th ed. The Association 10-15. Paul, MN, USA 미소장
2 American Association of Cereal Chemistry. 2000b. Approved methods of the AACC. 10th ed. The Association 10-91. Paul, MN, USA 미소장
3 Ash DJ, Colmey JC. 1973. The role of pH in cake baking. Baker's Digest 47:36-42 미소장
4 Nitrite-scavenging and Antimutagenic Effects of Various Solvent Extract from Different Parts of Loquat (Eriobotrya japonica , Lindl.) 소장
5 Bae YI, Moon JS, Shim KH. 1998a. Loquat (Eriobotrya japonica Lindl.) juice processing and its physicochemical properties. Kor J Postharvest Sci Technol 5(3):270-274 미소장
6 Bae YI, Seo KI, Park SK, Shim KH. 1998b. Loquat (Eriobotrya japonica Lindl.) leaf tea processing and its physicochemical properties. Kor J Postharvest Sci Technol 5(3):262-269 미소장
7 Bae YI, Shim KH. 1998. Nutrition components in different parts of Korean loquat (Eriobotyra japonica Lindl.). Kor J Posthavest Sci Technol 5(1):57-63 미소장
8 Anti-inflammatory and antitumor-promoting effects of the triterpene acids from the leaves of Eriobotrya japonica. 네이버 미소장
9 Anti-inflammatory and antinociceptive properties of the leaves of Eriobotrya japonica 네이버 미소장
10 Quality Characteristics of Sponge Cake added with Banana Powder 소장
11 Cho NJ, Kim SG, Kim YH. 2004. Bakery Science. B&C World. Seoul, Korea. pp 146-184 미소장
12 Composition of Free Sugars, Organic Acids and Free Amino Acids in Loquat Flesh 소장
13 The Quality Characteristics of Sponge Cake Containing a Functional and Natural Product(1. Mulberry Leaf Powder) 소장
14 Fermentation Characteristics of Makgelli Made with Loquat Fruits (Eriobotrya japonica Lindley) 소장
15 Development of Functional Sponge Cakes with Onion Powder 소장
16 Effect of Temperature , pH and Sugars on Kinetic Property of Maillard reaction 소장
17 Go JK, Park SI. 2005. Preparation of stirred yoghurt from milk added with Korean loquat (Eriobotrya japonica Lindley). Kor J Food Nutr 18(3):200-206 미소장
18 Isolation and identification of antioxidant compounds of various solvents extracted from eriobotrya japonica leaves 소장
19 The effect of Eriobotrya japonica seed extract on oxidative stress in adriamycin-induced nephropathy in rats. 네이버 미소장
20 Quality Characteristics of Sponge Cakes with Addition of Pleurotus eryngii Mushroom Powders 소장
21 Quality Characteristics of Sponge Cake with Pakchoi (Brassica compestris L. ssp chinensis Jusl.) Powder 소장
22 Quality Characteristics of Sponge Cakes Made with Different Quantities of Broccoli Powder 소장
23 Kim CS, Lee YS. 1997. Characteristics of sponge cakes replacement of sucrose with oligosaccharides and sugar alcohols. Korean J Food Cook Sci 13(2):204-212 미소장
24 Kim HS. 2014. Consumer study about fresh noodles pasta using different herbs by cata technique. Master's thesis. The Sejong University, Seoul, Korea. pp 18-19 미소장
25 Effects of Aloe (Aloe vera Linne) on the Quality Attributes of Chiffon Cake 소장
26 Physical and Sensory Properties of Chiffon Cake Made with Rice Flour 소장
27 Analysis of Chemical Components of Korean Loquat(Eriobotrya japonica Lindl .) Fruit 소장
28 Lee CB. 1982. Korean pictorial book of plants. Hyangmoonsa. Seoul, Korea. pp 684-687 미소장
29 Effects of High Molecular Weight Water-Soluble Chitosan On Storage Characteristics and Quality Attributes of Sponge Cake 소장
30 Lee JH, Son SM. 2011. Quality of sponge cakes incorporated with yacon powder. Food Eng Prog 15(3):269-275 미소장
31 Quality Characteristics of Sponge Cakes Containing Various Levels of Grifola frondosa Powder 소장
32 Lee YJ, Sim CH, Chun SS. 2009. Physical and sensory properties of chiffon cake prepared with mulberry powder. Korean J Food Nutr 22(4):508-516 미소장
33 Processing Optimization and Antioxidant Activity of Chiffon Cake Prepared with Tomato Powder 소장
34 Quality Characteristics of Sponge Cake added with Banana Powder 소장
35 Park YR, Han IJ, Kim MY, Choi SH, Shin DW, Chun SS. 2008. Quality characteristics of sponge cake prepared with red ginseng marc power. Korean J Food Cook Sci 24(2):236-242 미소장
36 Sarah RL, Prescilla M, Damme EV, Tenbergen K. 2005. On baking: A textbook of baking pastry fundamentals. Pearsonprentice Hall. Saddle river, NJ, USA. pp 391 미소장
37 Eriobotrya japonica improves hyperlipidemia and reverses insulin resistance in high‐fat‐fed mice 네이버 미소장
38 Quality characteristics of wheat-bran chiffon cakes. 네이버 미소장
39 Suh KH, Kim KH. 2014. Quality characteristics of sponge cake added with Helianthus tuberosus powder J East Asian Soc Dietary Life 24(1):126-135 미소장
40 Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder 소장
41 Scavenging of reactive oxygen species by Eriobotrya japonica seed extract. 네이버 미소장
42 Yook HS, Kim YH, Ahn HJ, kim DH, Kim JO, Byun MW. 2000. Reological properties of wheat flour and qualities of bread prepared with dietary fiber purified from ascidian (Halocynthia roretzi) tunic. Korean J Food Sci Technol 32(2):387-395 미소장
43 Effects of Eriobotrya japonica seed extract on oxidative stress in rats with non-alcoholic steatohepatitis 네이버 미소장

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