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논문 기본 정보

자료유형
학술저널
저자정보
박혜란 (세종대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.3(Wn.128)
발행연도
2021.3
수록면
120 - 132 (13page)

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The purpose of this study was to enhance utilization as a food ingredient for red beet powder and to present product development data for sponge cakes. The sponge cake was prepared by adding 0%, 10%, 30%, and 50% of red beet powders. As the specific gravity of the dough increased, the burning loss rate of the product and moisture content were decreased. Total soluble solids increased and pH decreased significantly with the addition of red beet powders. The chromaticity L and b values were reduced significantly and the a values increased. Texture, hardness, chewiness, and elasticity increased significantly and cohesiveness decreased significantly. DPPH radical scavenging ability and the total phenolic compound content increased. In sum, the color was highest in the 50% red beet powder group, texture, sweetness and overall preference were highest in the 30% red beet powder group. Therefore, adding 30% of red beet powder to the sponge cake is most suitable for quality characteristics and preference, and it is expected to increase its utilization as a food material due to its high color preference and high antioxidant activity.

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ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
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