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KMID : 1134820070360010058
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 1 p.58 ~ p.64
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Quality Characteristics of Cupcakes Added with Opuntia ficus?indica var. saboten Powder
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Kim Na-Young
Cho A-Ra
Jung Su-Ji
Kim Kyoung-Hee
Lee Hyo-Jeong
Lee Seul
Yook Hong-Sun
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Abstract
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Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus?indica var. saboten fruit were studied. Cupcakes containing 1, 3, and 5% (w/w) of O. ficus?indica var. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf?life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus?indica var. saboten powder, increased as the concentrations of O. ficus?indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus?indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus?indica var. saboten powder and were a negligible level (＜10² CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus?indicavar. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus?indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% O. ficus?indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus?indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf?life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of O. ficus?indica var. saboten powder into the cupcake formula.
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KEYWORD
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Opuntia ficus-indica var. saboten fruit, cupcake, antioxidative activities, quality characteristics
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