Kim Si-Yeon, Hong Seok-Young, Choi Hyun-Su, Kim Jong-Hun, Jeong Se-Ho, Lee Su-Yong, Kim Sung-Hun, Lee Dong-Un
Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
Carbohydrate Bioproduct Research Center, Department of Food Science & Biotechnology, Sejong University, Seoul 05006, Republic of Korea.
Foods. 2023 Jan 22;12(3):508. doi: 10.3390/foods12030508.
This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein content. MP particles were divided into coarse (Dv = 315 μm), fine (Dv = 119 μm), and superfine MP (Dv = 10 μm) fractions and added to the sponge cake after being designated to control (sponge cake prepared without MP), coarse MPS (sponge cake prepared with coarse MP), fine MPS (sponge cake prepared with fine MP), and superfine MPS (sponge cake prepared with superfine MP) groups. The sizes and surface properties of superfine MP particles were more homogeneous and smoother than the other samples. As the particle size decreased, the specific volume increased, whereas baking loss, hardness, and chewiness of the sponge cake decreased. Superfine MP and superfine MPS had the highest lutein content. The flavor of marigold and the overall acceptability of sponge cake with superfine MP were 7.90 ± 0.97 and 7.55 ± 0.76, which represents the highest values among the samples. The results of this study have shown that jet milling can contribute to improvements in texture, lutein content, and sensory qualities for baked products with MP.
本研究旨在调查并优化添加富含叶黄素的万寿菊花粉（MP）的烘焙产品的品质和感官特性。通过水培法利用LED灯生产的富含叶黄素的万寿菊花用作海绵蛋糕中的功能材料，以增加叶黄素含量。将MP颗粒分为粗颗粒（Dv = 315μm）、细颗粒（Dv = 119μm）和超细MP（Dv = 10μm）级分，并在分别指定为对照（不添加MP制备的海绵蛋糕）、粗MP海绵蛋糕（添加粗MP制备的海绵蛋糕）、细MP海绵蛋糕（添加细MP制备的海绵蛋糕）和超细MP海绵蛋糕（添加超细MP制备的海绵蛋糕）组后添加到海绵蛋糕中。超细MP颗粒的尺寸和表面特性比其他样品更均匀、更光滑。随着粒径减小，比容增加，而海绵蛋糕的烘烤损失、硬度和咀嚼性降低。超细MP和超细MP海绵蛋糕的叶黄素含量最高。含有超细MP的海绵蛋糕的万寿菊风味和总体可接受性分别为7.90±0.97和7.55±0.76，是样品中的最高值。本研究结果表明，气流粉碎有助于改善添加MP的烘焙产品的质地、叶黄素含量和感官品质。
