부산대학교 도서관

The importance of utilizing fiber-rich ingredients in various food products is emerging in the food industry. Therefore, the purpose of this study was to examine the sensory characteristics of sponge cake with different ratios of Psyllium husk powder: CON (0%), PSY5 (5%), PSY10 (10%), PSY15 (15%), and PSY20 (20%). A quantitative descriptive sensory analysis(QDA) was conducted with a panel of 14 trained assessors evaluated intensities of 24 attributes (5 for appearance, 5 for odor, 5 for flavor, 7 for texture, 2 for after taste) and in consumer acceptance test a random sample of 50 was used. The collected data from sensory tests was statistically analyzed using one-way ANOVA, the principal compo- nent analysis (PCA), and partial least squares regression (PLSR). The PCA identified two significant principal components that accounted for more than 94% of the sensory attributes data for sponge cakes with various amounts of Psyllium husk powder. The volume, sweetness, moistness, egg odor, egg flavor, caramel flavor, crumb brightness, and grain uniformity were loaded in the positive direction of the first principal component (PC1), along with CON. The roasted grain odor, hardness, springiness, bitterness, earthy odor, sunsik odor, and gritty aftertaste were loaded in the negative direction of PC1, along with PSY15 and PSY20. Brittleness was loaded in the positive direction of PC2, and crust brownness was loaded in the negative direction of PC2. Based on PLSR analysis, crust brightness, volume, moistness, raw flour flavor, roasted grain odor, earthy odor, and sunsik odor of sponge cakes with Psyllium husk powder were identified as major sensory factors that have a positive effect on consumer acceptance. However, crust brownness, hardness, springiness, chewiness, egg odor, gritty aftertaste, and mouth coating were predicted to have a negative effect on acceptance. The main results of this study showed that there was a significant sensory difference between the control sample and the sample with Psyllium husk powder. This study also implies that adding a maximum of 10% of Psyllium husk powder can improve overall consumer preferences for sponge cake.
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