초록 열기/닫기 버튼
This study investigates the substitution of Rubus coreanus Miquel powder for wheat flour in pound cake recipes with 0, 4, 8, 12 and 16% amounts. Rubus coreanus Miquel powder consists of 15.63% moisture content, 4.90% of Brix and 3.25 pH. As the content has increased, specific gravity, Brix and moisture of pound cake have also increased as well as the DDPH scavenging capacity, the total phenol of pound cake and the weight. An increase in content has also led a change in the result of the texture measurement as hardness, gumminess and chewiness of the pound cake increased. There have also been decreases too with volume and the specific loaf volume of the pound cake decreased as the content grew larger. In addition, the chromaticity measurement result shows that both the ‘L’ and ‘b’ of pound have decreased too. Overall, the acceptance scores show a high overall acceptability for the pound cake made with 8% Rubus coreanus Miquel powder. As a result, the antioxidant activity of Rubus coreanus Miquel powder will improve the function of pound cake and contribute to the development of snacks and desserts.
