곶감페이스트의 첨가량을 달리한 시폰케이크의 품질 특성

Abstract

This study analyzes the quality characteristics of chiffon cakes added with dried persimmon paste. Varying amounts of dried persimmon paste (0%, 30%, 45%, 60%, and 75%) were added to the flour batter. With increasing amounts of dried persimmon paste, we determined significant increase in the specific gravity and moisture content of the chiffon cake (p＜0.001), whereas the baking loss rate, leavening rate and pH showed significant decrease (p＜0.001). The sugar content of the chiffon cake also showed significant increase with increasing amounts of dried persimmon paste (p＜0.001). Moreover, with increased addition of dried persimmon paste, the TPA test revealed significant increase in the hardness, cohesiveness, chewiness and gumminess of the chiffon cake, whereas the QDA test revealed increased color and flavor of the chiffon cake. Furthermore, significantly increased levels of moistness, sweetness and after-taste were determined, proportionate to the dried persimmon paste quantity (p＜0.001). In the consumer acceptance test of chiffon cake, taste and overall liking received the highest score when 45% of dried persimmon paste was added. Results of quality characteristics and sensory test indicate that chiffon cake added with 45% of dried persimmon paste is most appropriate for manufacturing.