Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effect of Rice Bran Powder on the Quality Characteristics of Cookie

미강 분말이 쿠키의 품질특성에 미치는 영향

  • Jang, Kyeung-Hee (Department of Food Science & Technology, Yeungnam University) ;
  • Kwak, Eun-Jung (Department of Food Science & Technology, Yeungnam University) ;
  • Kang, Woo-Won (Department of Food Science & Nutrition, Kyungpook National University)
  • 장경희 (영남대학교 외식산업학과) ;
  • 곽은정 (영남대학교 외식산업학과) ;
  • 강우원 (경북대학교 식품영양학과)
  • Received : 2010.04.29
  • Accepted : 2010.08.27
  • Published : 2010.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality changes of cookie prepared with various concentrations of rice bran powder. Cookie were prepared by addition of 0, 5, 10, 20, and 30 powder to the flour of basic formulation. The specific gravity of cookie decreased with rising powder concentration. The volume and weight and specific volume increased with rising powder concentration. The moisture of cookie decreased with increasing powder concentration. With rising powder concentration, the a value of cookie increased but the L and b values decreased. The texture, hardness, cohesiveness, springness, gumminess, and chewiness of cookie decreased with rising powder concentration. The result of sensory evaluation when compared to cookie with 5% rice bran powder was superior in taste, flavor, and overall preference.

미강 첨가량을 달리하여 제조한 쿠키 반죽의 밀도는 미강첨가량이 증가할수록 낮아지는 경향을 나타내었으나, 유의적인 차이는 나타나지 않았으며 미강의 첨가는 쿠키의 퍼짐성, 손실율 및 팽창율에는 큰 영향을 미치지 않았다. 쿠키의 수분함량은 미강 30% 첨가구가 2.11% 로 가장 낮게 측정되었으며 색도는 미강의 첨가량이 증가할수록 명도와 황색도는 낮아지고 적색도는 높아지는 경향을 나타내었다. 조직감은 미강의 함량이 증가하면서 hardness, 부착성, cohesiveness, springiness, gumminess, chewiness가 증가하였으며 관능평가에서는 5% 첨가까지는 색, 풍미, 텍스쳐, 그리고 전반적인 선호도에서 양호한 평가를 받았으나, 그 이상의 미강의 첨가는 쿠키는 관능특성을 감소시키는 것으로 나타났다. 이로써, 미강첨가 쿠키의 제조시에는 5%의 미강을 첨가하는 것이 적합할 것으로 사료된다.

Keywords

References

  1. Kim JH. (2006) The application of a pigmented rice-bran extract as a plan for maximizing the development of rice-processed food. The MA thesis. Kyungpook National University, p.3-6
  2. Park JD, Choi BK, Kun JS, (2005) A study on the antioxidant effect and quality characteristics of cookies made with lycii fructus powder. Korea J. Food Cookery Sci., 21, 94-102
  3. Kim YS, Ha TY, Lee SH, Lee HY. (1997) Properties of dietary fiber extract from rice bran and application in bread-making. Korean J. Food Sci. Technol., 29, 502-508
  4. Hargrove KL. (1993) Food science and technology-New York-Marcel Dekk, No.59
  5. Lee MH, Oh MS. (2006) Quality characteristic of Cookies with Brown Rice Flour. Korean J. Food Culture, 21, 685-694
  6. Lee JO, Kim KH, Yook HS. (2009) Quality characteristics of cookies containing various levels of aged garlic. J East Asian Soc. Diet. Life, 19, 71-77
  7. Chol HY. (2009) Antioxidant Activity and Quality Characteristics of Pine Needle Cookies. J. Korean Soc. Food Sci. Nutr., 38, 1414-1421 https://doi.org/10.3746/jkfn.2009.38.10.1414
  8. AACC. Approved methods of the AACC. 10th ed. Method 10-50D. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  9. Chae SK. (2009) Food Analysis. Jigumonhwasa Co., Seoul, Korea. p221
  10. Cho HS, Park BH, Kim KH, Kim HA. (2006) Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J. Food Culture, 21, 541-549
  11. Kim GS, Park GS. (2008) Quality characteristics of cookies prepared with lotus leaf powder. Korean J. Food Cookery Sci., 24, 398-404
  12. Lee JS, Jeong SS. (2009) Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J. Food Cookery Sci., 25, 98-105
  13. Finney KF, Morris VH, Yamazaki WT. (1950) Micro versus macro cookies baking procedures for evaluation the cookies quality of wheat varieties. Cereal Chem., 27, 42-49
  14. Doescecher LC, Hoseney RC, Millken G.A, Rubenthaler GI. (1987) Effect of sugar and flours on cookies spread evaluated by time-lapse photography. Cereal Chem., 64, 163-167
  15. Park GS, Lee JA, Shin YJ. (2008) Quality characteristics of cookie made with Oddi powder. J. East Asian Sci. Diet. Life, 18, 1014-1021
  16. Kim HY, Lee IS, Kang JY, Kim GY. (2002) Quality characteristics of cookies with various levels of functional rice flour. Korean J. Food Sci. Technol., 34, 642-646
  17. Kim HY, Park JH. (2006) Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J. Food Cookery Sci., 22, 855-863
  18. Bertran GL. (1953) Studies on crust color. The importance of browning reaction in determining the crust color ofbread. Cereal Chem., 30, 127-132.
  19. Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Chin JH. (2006) Quality characteristics of cookies with bamboo leaves powder. Korean J. Food & Nutr., 19, 1-7.