토마토 분말 첨가 시폰 케이크의 제조조건 최적화 및 품질 특성

Abstract

The purpose of this study was to determine the optimal mixing condition of tomato powder and sugar for producing chiffon cake. The experiment was designed according to the central composite design of response surface, which yielded ten experimental points, including two replicates. Physiochemical and sensory properties were measured, and theses values applied to mechanical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of the physiochemical analysis of each sample showed significant differences in sweetness (P＜0.01), color L (P＜0.001), color a (P＜ 0.001), color b (P＜0.05), hardness (P＜0.05), and cohesiveness (P＜0.01). The sensory measurements were significantly different in color (P＜0.05), appearance (P＜0.05), flavor (P＜0.05), sweetness (P＜0.01), moistness (P＜0.05), and overall acceptability (P＜0.05). The optimal formulation, calculated using the numerical and graphical method, was determined to be 59.27 g tomato powder and 285.66 g sugar. The sensory evaluation showed significantly higher preferences in the color, flavor, appearance, texture, sweetness, tenderness, moistness and overall quality of the optimized chiffon cake compared to the controlled chiffon cake. The optimized chiffon cake also showed a high antioxidative activity compared to the controlled chiffon cake. Our results show that chiffon cake prepared with tomato powder enhances sensory characteristics and antioxidative activity.