대추분말을 첨가한 카스텔라의 품질특성

Quality Characteristics of Castella Made with Jujube Powder

In this study, castella were prepared using different replacement levels of jujube powder (0%, 10%, 20%, 30%, and 40% of weak flour) to study the physical and sensory characteristics of castella made with jujube powder. The following results were obtained. The gravity of samples was increased by adding jujube powder. The height and volume of the samples decreased through the addition of jujube powder. The weight of the castella dough and baking loss were significantly increased by increasing the amount of added jujube powder. The appearance of a cross section of castella seemed to become coarser as the amount of jujube powder added to it was increased and the height and volume of the sample decreased. A sensory assessment of castella prepared using different amounts of added jujube powder using hedonic scale showed that the appearance of the experimental samples was significantly worse than that of the control, regardless of the added levels of jujube powder. There were no significant differences in the flavor, texture, and overall acceptance across samples, and the preference toward taste tended to decrease as the amount of jujube powder added increased. However, energy, carbohydrates, and lipids were reduced and dietary fiber was increased significantly with the increase in the substitution ratio of jujube powder.