Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Storage Quality Characteristics of Cookies Prepared with Pine Needle Powder

저장기간에 따른 솔잎분말 첨가 쿠키의 품질특성

  • Jung, Hyeon-A (Faculty of Herbal Food and Nutrition, Daegu Haany University) ;
  • Kim, Su-Hyun (Faculty of Herbal Food and Nutrition, Daegu Haany University) ;
  • Kim, Min-Ae (Faculty of Herbal Food and Nutrition, Daegu Haany University)
  • 정현아 (대구한의대학교 한방식품조리영양학부) ;
  • 김수현 (대구한의대학교 한방식품조리영양학부) ;
  • 이민애 (대구한의대학교 한방식품조리영양학부)
  • Published : 2009.08.30
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Abstract

We investigated changes in quality during storage of cookies prepared with pine needle powder these are functional foods. We chose the quantity of pine needle powder (0%, 3%, 6%, or 9%, by weight) and storage time (1 day, 3 days, or 5 days) as independent variables and conducted sensory tests, measured chromaticity, and investigated physical properties. Differences in sweetness (p<0.05), bitterness and overall preference (both p<0.001), were noted on sensory testing, and were all significant. The degrees of brightness (p<0.001), redness (p<0.001), yellowness (p<0.001), and hardness (p<0.05) increased significantly as pine needle powder content increased, and changes in brightness and redness (both p<0.01) during storage were also significant.

본 연구에서는 기능성 식품인 솔잎쿠키를 만들어 저장기간 중 품질특성을 모니터링 하여 솔잎쿠키의 저장기간에 따른 품질특성 변화을 비교하고자 솔잎가루 첨가량(0%, 3%, 6%, 9%)과 저장일수(1일, 3일, 5일)를 설정하여 색도 및 물성 등을 측정하고 관능검사를 실시하였다. 솔잎첨가량에 따라 명도, 적색도, 황색도(p<0.001), 경도(p<0.05) 에서 유의성이 나타났으며, 저장일수에 따라 명도와 적색도(p<0.01) 에서 유의성이 나타났다. 관능검사 항목 중 솔잎첨가량에 따라 단맛, 텁텁한 정도(p<0.05), 쓴맛, 전체적기호도(p<0.001) 에서 유의성이 나타났다.

Keywords

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