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KMID : 1134820140430121959
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 12 p.1959 ~ p.1963
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Quality and Antioxidant Properties of Pound Cakes Supplemented with Flaxseed Powder
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Chung Ha-Sook
Lim Jeong-Ah
Lee Jun-Ho
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Abstract
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The feasibility of incorporating flaxseed powder up to 8% (w/w) as a value-added food ingredient in convenient food products was investigated using pound cake as a model system. The moisture content, volume, height, and hardness of cakes decreased significantly with increasing levels of flaxseed powder (P<0.05). On the other hand, baking loss increased with higher flaxseed powder in the formulation (P<0.05). Lightness and yellowness decreased, whereas redness increased significantly (P<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities increased significantly (P<0.05), and they were well correlated. The consumer acceptance test indicated that addition of 2% flaxseed powder had the most favorable effect on consumer preferences in general. Based on the overall observation, pound cakes with 2% flaxseed powder is recommended to take advantage of its functional properties without sacrificing consumer acceptability.
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KEYWORD
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pound cakes, flaxseed powder, quality, antioxidant properties, consumer acceptance
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