Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Cookies Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit

버찌(Fruit of Prunus serrulata L. var. spontanea Max. wils.) 분말을 첨가한 쿠키의 품질 특성

  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yun, Mi-Hyang (Dept. of Food and Nutrition, Chungnam National University) ;
  • Jo, Ji-Eun (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 김경희 (충남대학교 식품영양학과) ;
  • 윤미향 (충남대학교 식품영양학과) ;
  • 조지은 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Published : 2009.07.31
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Abstract

This study evaluated the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 6, and 9%) of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). The pH of dough decreased with the addition of cherry powder, whereas the density of dough increased. The spread factor of control samples also evidenced significantly higher values than the other samples. The results of a hardness assessment demonstrated that the addition of cherry powder exerted a significant effect on cookie hardness. Lightness (L) and yellowness (b) of cookie color decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The antioxidative activity measured by DPPH radical scavenging activity of cookie increased as the concentration of cherry powder increased. The cookies containing the 3 and 6% cherry powder had acceptable sensory properties, such as color, smell, taste, hardness, crispness, and overall acceptability. The results exhibited that adding the cherry powder into the cookie increased antioxidant activity, and the highest quality improvement was obtained by incorporating the 3 and 6% of cherry powder into the cookie formula.

기능성 소재로서의 버찌분말의 이용가능성을 알아보기 위해 버찌분말을 0, 3, 6 및 9% 첨가한 쿠키를 제조하여 품질 특성을 조사하였다. 쿠키 반죽의 pH는 버찌분말 첨가에 의해 감소하였으며, 밀도는 증가하였다. 쿠키의 퍼짐성은 버찌분말 첨가에 의해 감소하였으며, 쿠키의 색은 L(lightness), b(yellow ness)값이 감소하고, a(redness)값이 증가하는 것으로 나타났다. 쿠키의 경도는 버찌분말 첨가량이 증가할수록 감소하였으며, 항산화 활성은 버찌분말 첨가량이 증가함에 따라 항산화활성이 증가하였다. 쿠키의 관능검사 결과 버찌분말 첨가는 색, 냄새, 맛, 질감 및 전체적인 기호도를 향상시키는 긍정적인 영향을 미치나 9% 이상의 너무 많은 버찌분말 첨가는 관능적인 기호도를 오히려 떨어뜨리는 것으로 나타났으며, 버찌분말 6% 첨가군의 선호도가 가장 좋아 쿠키의 품질 및 관능 특성, 기능성을 고려한 버찌분말첨가량은 6% 첨가구가 최적 조건일 것으로 판단되었다.

Keywords

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