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KMID : 1011620060220020222
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 2 p.222 ~ p.228
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Quality Characteristics of Pound Cake with Olive Oil
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Chung Nam-Yong
Choi Soon-Nam
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Abstract
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The effects of olive oil addition on the quality characteristics of pound cake was investigated. Olive oil was added to the batter at a ratio of 33, 66 and 100%. The volume of pound cake prepared by adding 33-100% olive oil increased from 841.2 to 1083.2 mL. The volume index of pound cake prepared by adding 33~i00% olive oil increased by 3.19?3.70 and that of the control was 2.88. The hardness and penetration resulting from the addition of 33-100% olive oil decreased significantly during storage for 1 hour and 72 hours, respectively. The lightness and redness values of the cake decreased with increasing olive oil conlent. The taste, moistness and overall acceptability of the pound cake with 66% olive oil were the best.
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KEYWORD
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olive oil, pound cake, sensory evaluation
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