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검은비늘버섯 분말을 첨가한 쿠키의 품질특성 및 항산화활성

Quality Characteristics and Antioxidant Activities of Cookies with Pholiota adiposa Powder

  • Kim, Ji Won (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Sang Hee (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Song, Dal Nym (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Min Ja (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Chang, Who-Bong (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Song, In Gyu (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services)
  • 투고 : 2013.09.04
  • 심사 : 2013.10.02
  • 발행 : 2013.12.31

초록

본 연구는 다양한 영양성분과 생리활성이 풍부하여 약용버섯으로 알려진 검은비늘버섯을 가공식품으로의 영역확대를 위해 그 분말을 이용하여 쿠키를 제조하였고, 쿠키의 이화학적 품질특성과 생리활성 및 관능적인 특성을 조사하였다. 쿠키를 제조하기 전 검은비늘버섯이 가지고 있는 자체 일반 성분을 조사한 결과, 지방의 함량은 적은 대신(1%, dry basis) 30% 이상의 조섬유를 가지고 있었다. 쿠키반죽의 밀도는 대조구와 분말첨가구가 1%, 3% 간에 유의적인 차이는 없었지만, 5% 첨가구의 밀도가 약간 감소하였다. 반죽의 pH는 대조구가 6.74였지만, 검은비늘버섯의 첨가량이 증가할수록 그 값이 유의적으로 감소하여 5% 분말을 첨가한 반죽의 경우는 pH 6.02로 나타났고, 쿠키의 수분함량은 분말의 첨가량이 증가할수록 증가하는 경향을 나타내었다. 다음으로 쿠키의 퍼짐성은 대조구의 경우 8.64였고 버섯분말 첨가구는 약간 감소하였으나 첨가구 간에 유의적인 차이는 없었다. 손실율의 경우는 모든 실험구에서 유의적인 차이가 없었으나 팽창률의 경우는 대조구에 비해 첨가할수록 그 값이 작아졌다. 제조한 쿠키의 경도는 대조구가 가장 단단하였고, 분말의 첨가량을 증가할수록 쿠키가 연해지는 것을 알 수 있었다. 쿠키 표면의 색도는 L값의 경우 버섯분말을 첨가할수록 어두워졌고, 반대로 a값 적색도와 b값 황색도는 증가하였다. 생리활성 측면에서도 radical 소거능과 총 폴리페놀 함량은 대조구에 비해 검은비늘버섯 첨가량을 증가시킬수록 유의적으로 증가하였으며, 마지막으로 관능평가의 경우는 3% 첨가구의 기호도가 가장 높았다. 따라서 이런 결과를 종합해보면 쿠키에 검은비늘버섯 분말을 3% 첨가하는 것이 생리활성과 기호도가 높은 쿠키를 제조할 수 있을 것이다.

과제정보

연구 과제 주관 기관 : 농촌진흥청

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피인용 문헌

  1. Quality Characteristics and Antioxidative Activities of Rice Cookies with Rehmannia glutinosa Preparata vol.31, pp.2, 2015, https://doi.org/10.9724/kfcs.2015.31.2.136
  2. Physiological Activities of Water Extract and Solvent Fractions of an Edible Mushroom, Pholiota adiposa vol.42, pp.3, 2014, https://doi.org/10.4489/KJM.2014.42.3.207
  3. Quality Characteristics of Cookies with Ginger Powder vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.703
  4. Quality Characteristics and Antioxidant Activities of Yanggaeng added with Pleurotus eryngii Powder vol.27, pp.1, 2017, https://doi.org/10.17495/easdl.2017.2.27.1.69
  5. Antioxidative Activities and Quality Characteristics of Rice Cookies with Added Ligularia fischeri (Ledeb.) Turcz. Powder vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.733
  6. Quality Characteristics of Cookies Containing Ligularia fischeri Powder vol.30, pp.2, 2015, https://doi.org/10.7318/KJFC/2015.30.2.206