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KMID : 1160620000050030160
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Preventive Nutrition and Food Science
2000 Volume.5 No. 3 p.160 ~ p.164
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Soybean Curd Residue (Biji) as a Dietary Fiber Source in Cake
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Kim Yeoung-Ae
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Abstract
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The content of total dietary fiber in biji dried by hot air was 65.40%, and the percent of insoluble fiber and soluble fiber in total dietary fiber was 63.60% and 1.80%, respectively. In testing the feasibility of biji as a fiber source in cake, cakes were prepared with flour substituted with biji powder at the level of 0%, 5%, 10%, 15% and 20%. The Hunter value showed that the crumb colors of the cakes with 10%, 15% and 20% biji powder were significantly different from the control. The specific volume of the cake with 20% biji powder was significantly lower tan the other cakes. Cakes with 5%, 10% and 15% biji powder were les hard than the control after 10 days storage at 20℃. Sensory evaluations showed that their characteristics - crumb color, crumb texture, moistness, softness and overall preference - were significantly influenced by the replacement of flour with 10%, 15% and 20% biji powder. However, there was no difference in softness and overall preference of the cake prepared with 5% replacement compared to the control.
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KEYWORD
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hot air dried biji, dieary fiber, cake staling
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