J Korean Diet Assoc.  2021 Aug;27(3):191-200. 10.14373/JKDA.2021.27.3.191.

The Effect of Taraxacum coreamm Powder on Quality Characteristics of Pound Cake

• Park ID

• KMID: 2519071
• DOI: http://doi.org/10.14373/JKDA.2021.27.3.191

Abstract

This study was carried out to investigate the effect of the addition of Taraxacum coreamm powder (TCP) (1%, 3%, 5%, 7%) on the quality of pound cake. The specific gravity of the pound cake increased, but the pH of the pound cake significantly decreased with the addition of Taraxacum coreamm powder. The weight of the pound cake slightly increased, whereas the volume and specific loaf volume decreased with the addition of TCP. The texture analysis showed that hardness, chewiness, and gumminess were higher with the addition of TCP than in the control group. The L and a value of the pound cake decreased, whereas the b value increased with the addition of TCP. The moisture content and the DPPH radical scavenging activities of the pound cake increased as percentages of TCP significantly increased.

Keyword

Taraxacum coreamm powder; specific gravity; specific loaf volume; texture; color value