냉동 동결 건조 머큐베리 분말 첨가 파운드케이크의 항산화 활성과 품질 특성

Abstract

A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimatedby DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze driedmaquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoidscontents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). Thequality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreasedsignificantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantlydecreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardnessand adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptabilityscore of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of theother groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increaseconsumer acceptability and health.