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KMID : 0665420150300060750
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Korean Journal of Food Culture
2015 Volume.30 No. 6 p.750 ~ p.756
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Quality Characteristics of Pound Cake with Cranberry Powder
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Lee Sung-Yuon
Jeong Hyun-Chul
Yoo Seung-Seok
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Abstract
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This study was investigated cranberry powder substituted for flour in pound cake recipes with the amounts of 0, 4, 7, 10,
and 13%. Cranberry powder have of 6.47% of moisture content, 3.38% of crude protein, 4.92% of crude fat and 0.43%
of crude ash. No significant difference in weight was found from increased cranberry powder concentration. Volume and
specific loaf volume have decreased as the cranberry powder content increased. No significant difference in moisture and
brix was found from increased cranberry powder concentration. pH have decreased as the cranberry powder content
increased. ‘L’ and ‘b’ decreased with an increase in the cranberry powder concentration, but ‘a’ increased. The texture
measurement result showed that the hardness and chewiness of cake have decreased as the cranberry powder content
increased. springiness, cohesiveness and adhesiveness showed no significant difference with the increasing amount of caked cranberry. Overall preference scores showed a high overall acceptability for the cake made with 7% cranberry powder.
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KEYWORD
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Cranberry powder, pound cake, freeze dried, quality characteristics
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