율무 청국장 분말과 밀겨 분말을 혼용한 파운드 케익의 항산화 활성과 품질 특성

Abstract

A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybean- fermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p<0.01). The lightness were significantly decreased with increases in job's tears chungkukjang and wheat bran powder of pound cake crust and crumb(p<0.01, p<0.01). The hardness, chewiness and gumminess were tended to reduce, while cohesiveness with increase in both of powder. The consumer acceptability score for 10~15% job's tears chungkukjang and wheat bran powder pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and overall preference. This results showed that job's tears chungkukjang and wheat bran powder are a good ingredient to increase consumer acceptability and the healthy.