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KMID : 1011620100260020198
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 2 p.198 ~ p.205
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Quality Characteristics of Pound Cake with Addition of Cashew Nuts
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최순남:Choi Soon-Nam
정남용:Chung Nam-Yong
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Abstract
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In this study, the effect of added cashew nuts on the quality characteristics of pound cake were investigated. The weight and volume of the cake increased with the addition of cashew nuts concentration, whereas the dough yield and baking loss decreased. Furthermore, the hardness, penetration and, degree of retrogradation significantly decreased during storage with the addition of cashew nuts. As the cashew concentration was increased, the lightness and redness values of the crumb decreased and the yellowness values increased. In terms of sensory evaluation, when compared to the control group, the cashew nuts pound cake was superior in taste, flavor, chewiness and overall acceptability.
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KEYWORD
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cashew nuts, pound cake, quality characteristics
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