타가토스, 알룰로스, 과당으로 설탕을 대체하여 제조한 파운드 케이크의 이화학적 특성 연구 (Studies on the Physicochemical Properties of Pound Cakes Made by Substituting Tagatose, Allulose and Fructose for Sucrose)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 29권 / 3호 / 228 ~ 237페이지
· 저자명 : 황자영, 이선미

초록

This study determined the physicochemical properties of pound cakes made with using sucrose and using combinations of these sugars: 1) sucrose 100% (SU), 2) sucrose:tagatose (1:1 (w/w)) (TA), 3) sucrose:allulose (1:1 (w/w)) (AL) and 4) sucrose:fructose (1:1 (w/w)) (FR). The specific volume (SV), baking loss rate, and color of cakes were measured. We also conducted sensory evaluation (taste, color, hardness, etc.) and moisture content and changes of texture were measured during storage. The SV of the cakes was the highest in the SU cakes and the SV was the lowest in the AL cakes. The baking loss rate did not significantly vary depending on the types of sugar. The moisture content decreased in all experimental groups throughout the storage period. When comparing the moisture contents of pound cakes on the day 0, the SU cakes were significantly lower than other samples, but there were no significant differences among the TA, AL and FR cakes. L values of the crust and crumb were significantly higher in the SU cakes and significantly lower in the TA cakes as compared to that of the other groups of cakes, so the Maillard reaction occurred more in the TA cakes. a value of the TA cakes was the highest, and so the crumbs of the TA cakes appeared tinged with red. On the texture profile analysis, hardness, chewiness and fracturability increased and springiness and cohesiveness decreased during storage for all the groups of cakes. The FR cakes were significantly softer than the other groups of cakes. All the other textural properties except hardness were not significantly different among the groups of cakes. On the sensory evaluation, the TA group was seemed to be the darkest, and the FR group showed the highest moistness and overall acceptability. The SU and AL groups of cakes showed no significant differences in overall acceptability. In conclusion, it is thought that the replacement of sugar with a different functional sugar (allulose) by 50% can be applicable for baking cakes, so we can provide low calorie pound cakes with reduced health risks. Tagatose accelerated the browning reaction, so allulose is considered more suitable for baking than tagatose.

영어초록

This study determined the physicochemical properties of pound cakes made with using sucrose and using combinations of these sugars: 1) sucrose 100% (SU), 2) sucrose:tagatose (1:1 (w/w)) (TA), 3) sucrose:allulose (1:1 (w/w)) (AL) and 4) sucrose:fructose (1:1 (w/w)) (FR). The specific volume (SV), baking loss rate, and color of cakes were measured. We also conducted sensory evaluation (taste, color, hardness, etc.) and moisture content and changes of texture were measured during storage. The SV of the cakes was the highest in the SU cakes and the SV was the lowest in the AL cakes. The baking loss rate did not significantly vary depending on the types of sugar. The moisture content decreased in all experimental groups throughout the storage period. When comparing the moisture contents of pound cakes on the day 0, the SU cakes were significantly lower than other samples, but there were no significant differences among the TA, AL and FR cakes. L values of the crust and crumb were significantly higher in the SU cakes and significantly lower in the TA cakes as compared to that of the other groups of cakes, so the Maillard reaction occurred more in the TA cakes. a value of the TA cakes was the highest, and so the crumbs of the TA cakes appeared tinged with red. On the texture profile analysis, hardness, chewiness and fracturability increased and springiness and cohesiveness decreased during storage for all the groups of cakes. The FR cakes were significantly softer than the other groups of cakes. All the other textural properties except hardness were not significantly different among the groups of cakes. On the sensory evaluation, the TA group was seemed to be the darkest, and the FR group showed the highest moistness and overall acceptability. The SU and AL groups of cakes showed no significant differences in overall acceptability. In conclusion, it is thought that the replacement of sugar with a different functional sugar (allulose) by 50% can be applicable for baking cakes, so we can provide low calorie pound cakes with reduced health risks. Tagatose accelerated the browning reaction, so allulose is considered more suitable for baking than tagatose.

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