JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Quality Characteristics and Optimization of Rice Cookies Prepared by Substituting Salt with Spergularia Marina L. Griseb
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality Characteristics and Optimization of Rice Cookies Prepared by Substituting Salt with Spergularia Marina L. Griseb
Kim, Dah-Sol; Lee, Sun-Mee; Joo, Nami;
  PDF(new window)
 Abstract
Purpose: This study was to determine the optimal composite recipe of rice cookie with 3 concentrations of Spergularia Marina L. Griseb, sugar and grape seed oil, using central composite design (CCD). Methods: The mixing condition of rice cookie was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). Results: The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, density, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, texture, appearance and overall quality (p<0.05). As a result, the optimal sensory ratio was found to be 6.40 g of Spergularia Marina L. Griseb, 63.49 g of sugar and 106.19 g of grape seed oil. Conclusion: In conclusion, Spergularia Marina L. Griseb is a good source in natural antioxidant aimed at replacing salt, and it is possible to use in cookie or other food products to substitute salt.
 Keywords
Spergularia Marina L. Griseb;rice cookie;sensory evaluation;optimization;response surface methodology (RSM);
 Language
Korean
 Cited by
1.
세발나물 분말을 첨가한 돈육 패티의 품질 특성과 항산화 활성,고영주;유승석;

동아시아식생활학회지, 2017. vol.27. 6, pp.635-643 crossref(new window)
2.
조리법에 따른 세발나물 추출물의 항산화 및 암세포 성장억제 활성 변화,이중재;김미나;김선화;김유진;김재환;양영모;서영교;주지형;

한국식품조리과학회지, 2017. vol.33. 6, pp.673-681 crossref(new window)
1.
Quality Characteristics and Antioxidant Activities of Noodles added with Spergularia marina L. Griseb Powder, Journal of the East Asian Society of Dietary Life, 2017, 27, 1, 50  crossref(new windwow)
 References
1.
AACC. 1995. Approved AACC methods. 9th ed. American Association of Cereal Chemists. Washington DC, USA. pp 10-52.

2.
Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200. crossref(new window)

3.
Choi HS, Kim KH. 2013. Quality characteristics of cookies prepared with lopuat (Eriobotrya japonica Lindl.) leaf powder. J Korean Soc Food Sci Nutr 42(11):1799-1804. crossref(new window)

4.
Chung MJ, Lee SM, Joo NM. 2014. Optimization of rice cookies prepared with Chinese artichoke (Stachy sieboldii Miq) powder using response surface methodology and quality characteristics. Korean J Food Nutr 27(3):435-446. crossref(new window)

5.
Gong HM. 2015. Physicochemical composition and antioxidant activity of Spergularia marina Griseb and quality characteristics of cookies added with Spergularia marina Griseb. Master's thesis. Chosun University, Gwangju, Korea. pp 28-46.

6.
Heo BG, Park YJ, Park YS, Im MH, Oh KT, Cho JY. 2009. Distribution status, physicochemical composition, and physiological activity of Spergularia Marina cultivated in the western region in Jeon-Ra-Nam-Do. Korean J Community Living Sci 20(2):181-191.

7.
Jung BM, Kim DS, Joo NM. 2013. Quality characteristics and optimization of cookies prepared with Opuntia humifusa powder using response surface methodology. Korean J Food Cook Sci 29(1):1-10. crossref(new window)

8.
Jung KJ, Lee SJ. 2011. Optimization of iced cookies prepared with sea mustard (Undaria pinnatifida Suringer) powder. J Korean Soc Food Sci Nutr 40(10):1453-1459. crossref(new window)

9.
Kim MS. 2013. Isolation and structural elucidation of antioxidants from Spergularia marina griseb. Master's thesis. Chonnam National University, Gwangju, Korea. p 2

10.
Kwon YR, Jung MH, Cho JH, Song YC, Kang HW, Lee WY, Youn KS. 2011. Quality characteristics of rice cookies prepared with different amylose contents. J Korean Soc Food Sci Nutr 40(6):832-838. crossref(new window)

11.
Larmond E. 1997. Laboratory methods for sensory evaluation of food. Research Branch, Canada Dept. of Agriculture, Ottawa, Canada. pp 7-23.

12.
Lee HJ, Jeong HS, Joo NM. 2015. The quality characteristics of cookies prepared with Agaricus blazei Murill. Korean J Food Cook Sci 31(2):175-184. crossref(new window)

13.
Lee JA. 2014. Quality characteristics of rice cookies prepared with yacon (Smallanthus Sonchifolius) powder. Korean J Culin Res 20(3):100-112.

14.
Moon SH, Assefa AD, Ko EY, Park SW. 2015. Comparison of flavonoid contents and antioxidant activity of yuzu (Citrus junos Sieb. ex Tanaka) based on harvest time. Kor J Hort Sci Technol 33(2):283-291.

15.
Park YI, Lee SM, Joo NM. 2014. Quality characteristics and optimization of rice muffin containing chinese artichoke (Stachys sieboldii MIQ) powder using response surface methodology. J Korean Diet Assoc 20(3):212-226. crossref(new window)

16.
Shen YX, Jiang DH, Zeng NW. 1993. Method for sensory evaluation of food texture. J Shanghai Fish Univ 2:135-141.

17.
Shim HK, Noh TH, Choi MY, Lee HJ, Lee DK, Paik CH, Kim HM. 2013. Sclerotinia rot of Spergularia marina caused by Sclerotinia sclerotiorum and environmental condition for disease development. J Agric Life Sci 44(2):46-49.

18.
Song JH, Lee JH. 2014. The quality and antioxidant properties of cookies containing Codonopsis lanceolata powder. Korean J Food Sci Technol 46(1):51-55. crossref(new window)