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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Glycemic Index of Oatmeal Cookies Made with Artificial Sweeteners

대체감미료를 첨가한 오트밀쿠키의 품질 특성 및 혈당에 미치는 영향

  • Bang, Son Kwon (Dept. of Biological Science, Division of Biological Science, College of Natural Science, Hoseo University) ;
  • Son, Eun-Jung (Dept. of Food and Nutrition, Division of Biotechnology Industry, Institute of Basic Science, College of Natural Science, Hoseo University) ;
  • Kim, Hyo-Jin (Dept. of Food and Nutrition, Division of Biotechnology Industry, Institute of Basic Science, College of Natural Science, Hoseo University) ;
  • Park, Sunmin (Dept. of Food and Nutrition, Division of Biotechnology Industry, Institute of Basic Science, College of Natural Science, Hoseo University)
  • 방선권 (호서대학교 자연과학대학 기초과학연구소 생명과학부 생명과학전공) ;
  • 손은정 (호서대학교 자연과학대학 기초과학연구소 바이오산업학부 식품영양학전공) ;
  • 김효진 (호서대학교 자연과학대학 기초과학연구소 바이오산업학부 식품영양학전공) ;
  • 박선민 (호서대학교 자연과학대학 기초과학연구소 바이오산업학부 식품영양학전공)
  • Received : 2013.02.12
  • Accepted : 2013.05.01
  • Published : 2013.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the optimal composition of sugar and artificial sweeteners in oatmeal cookies. Modified cookies were examined for their quality characteristics and glycemic index in humans. Oatmeal cookies with various amounts of sugar (20, 30, or 40%) were made to the equivalent sweetness of 100% sugar cookies (the control) with sucralose and stevioside. The density and acidity of cookie dough were not significantly different between the different cookie groups. However, baking loss and the spread index were significantly lower in the 100% sugar cookie group compared to cookies supplemented with artificial sweeteners. The color lightness (L value) and redness (a value) were highest in 30% and 100% sugar cookies, respectively. The strength of the cookies was negatively correlated with sugar content. In sensory evaluations, scores for taste, color and texture were higher in 30% and 40% sugar cookies, respectively, but the overall preference was higher in 30% sugar cookies. We therefore tested 30% and 100% sugar cookies for their glycemic index in college students. After overnight-fasted students consumed either 30% or 100% sugar cookies (containing 50 g of carbohydrate in dough weight), blood glucose levels increased 27.8 and 15.7 mg/dL, respectively, at 1 hour from the baseline. However, at 2 hours from the baseline, students who consumed 100% sugar cookies had a remarkably lowered blood glucose levels. Students who consumed 30% sugar cookies did not have as much of a change in blood glucose levels. In conclusion, 30% sugar oatmeal cookies made with sucralose and stevioside can be used to make a low-sugar cookie with a low glycemic index.

본 연구는 인공감미료인 수크랄로스와 스테비오사이드를 사용하여 쿠키를 만들 때 최적 배합비를 제시하고 품질 특성을 규명하며 제시된 최적의 배합비로 제조된 쿠키의 혈당 강하 효과를 규명하고자 수행되었다. 설탕 100%의 쿠키를 대조군으로 하고 실험군 쿠키는 설탕의 비율을 20%, 30%, 40%로 첨가하고 설탕 부족은 수크랄로스와 스테비오스와 한천으로 맞추어 쿠키를 만들어 품질 특성을 조사하였다. 그 결과 쿠키 반죽의 밀도와 산도는 대조군과 실험군에서 유의적인 차이는 보이지 않았다. 쿠키의 설탕 첨가량에 따라 굽기 손실량은 수분 손실량으로 인한 것으로 설탕의 함량이 증가할수록 손실량도 함께 증가하였다. 쿠키의 퍼짐성 지수는 설탕의 첨가량이 증가할수록 감소하여 설탕량이 많을수록 직경이 감소함에 따라 두께는 증가하였다. 쿠키의 색도 측정 결과 명도는 설탕을 30% 첨가한 쿠키의 명도가 가장 높았으며 적색도는 100% 설탕 쿠키의 값이 가장 크게 나타났다. 경도에서는 설탕의 함량이 증가하고 한천의 함량이 감소함에 따라서 positive peak forces 값이 증가하는 경향을 보였다. 관능 평가 결과는 외관에서는 30% 설탕 첨가 쿠키가 가장 높은 점수를 받았으며 향, 맛, 질감에서는 40% 설탕 첨가 쿠키에서 가장 높은 선호도를 보여주었다. 전체적인 선호도 항목에서는 30% 설탕 첨가 쿠키가 가장 높은 점수를 받았다. 설탕 대체 감미료와 한천을 첨가한 30~40% 설탕 쿠키가 외관, 향, 맛, 조직감, 선호도에서 첨가군이 대조군보다 높은 점수를 받았다. 실험 결과를 종합해서 볼 때 대체 감미료를 첨가한 쿠키의 품질특성은 설탕을 30% 정도 함유한 쿠키가 가장 좋은 결과를 나타내었다. 이런 결과에 따라 30%의 설탕 첨가 쿠키와 대조군을 50 g 탄수화물로 환산하여 대학생들이 섭취한 후에 0, 1, 2시간 후에 혈당 실험을 실행하였을 때 100% 설탕 쿠키를 대조군으로 하여 실험한 결과 쿠키 섭취 후 1시간이 경과 후 대조군은 27.8 mg/dL, 실험군은 15.7 mg/dL가 증가하였다. 2시간 경과 후에는 대조군의 혈당 수치가 1시간과 비교하였을 때 급격하게 감소하였지만 설탕 30% 쿠키에서는 큰 변화를 보이지 않았다. 결론적으로 설탕을 30% 첨가한 쿠키가 품질도 높고 관능검사 시 선호도도 높으며, 열량도 낮고 혈당지수에도 좋은 영향을 나타내었다.

Keywords

References

  1. Popkin BM, Adair LS, Ng SW. 2012. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev 70: 3-21. https://doi.org/10.1111/j.1753-4887.2011.00456.x
  2. Stanhope KL. 2012. Role of fructose-containing sugars in the epidemics of obesity and metabolic syndrome. Annu Rev Med 63: 329-343. https://doi.org/10.1146/annurev-med-042010-113026
  3. Miller WC, Niederpruem MG, Wallace JP, Nelson AL. 2000. Sweeteners Alternative. Nelson AL, ed. An Eagan Press, MN, USA. p 25-34.
  4. Anton SD, Martin CK, Han H, Coulon S, Cefalu WT, Geiselman P, Williamson DA. 2010. Effects of stevia, aspartame, and sucrose on food intake, satiety, and postprandial glucose and insulin levels. Appetite 55: 37-43. https://doi.org/10.1016/j.appet.2010.03.009
  5. Ministry of Public Health. 2010. Korea Health Statistics 2009: Korea National Health and Nutrition Examination Survey (KNHANES IV-3). Ministry of Public Health, Seoul, Korea.
  6. Kim SY, Oh DG, Kim SS, Kim CJ. 1996. New artificial sweeteners using free sugar cookies-sugar alcohol and new saccharides. Food Science and Industry 29: 53-61.
  7. Maersk M, Belza A, Stodkilde-Jorgensen H, Ringgaard S, Chabanova E, Thomsen H, Pedersen SB, Astrup A, Richelsen B. 2012. Sucrose-sweetened beverages increase fat storage in the liver, muscle, and visceral fat depot: a 6-mo randomized intervention study. Am J Clin Nutr 95: 283-289. https://doi.org/10.3945/ajcn.111.022533
  8. Wiebe N, Padwal R, Field C, Marks S, Jacobs R, Tonelli M. 2011. A systematic review on the effect of sweeteners on glycemic response and clinically relevant outcomes. BMC Med 9: 123. https://doi.org/10.1186/1741-7015-9-123
  9. Zhang F, Klebansky B, Fine RM, Liu H, Xu H, Servant G, Zoller M, Tachdjian C, Li X. 2010. Molecular mechanism of the sweet taste enhancers. Proc Natl Acad Sci U S A 107: 4752-4757. https://doi.org/10.1073/pnas.0911660107
  10. Wolf PA, Bridges JR, Wicklund R. 2010. Application of agonist- receptor modeling to the sweetness synergy between high fructose corn syrup and sucralose, and between high-potency sweeteners. J Food Sci 75: S95-S102. https://doi.org/10.1111/j.1750-3841.2009.01463.x
  11. Choi SY, Jang EG, Hwang YG. 2005. The sensory characteristics and estimation of shelf-life by Q10 values with mixtures of high-intensity sweeteners for beverage during storage. Korean J Food Cookery Sci 21: 235-242.
  12. Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24: 398-404.
  13. Jung EG, Kim KP, Bang BH. 2012. Quality characteristics of cookies added with guava (Psidium guajava L.) leaf powder. Korean J Food & Nutr 25: 317-323. https://doi.org/10.9799/ksfan.2012.25.2.317
  14. American Association of Cereal Chemists. 1986. Approved Method of the American Association Cereal Chemists (Method 10-52, First approval 2-24-75; Revised 10-28-81). St. Paul, MN, USA.
  15. Koh WB, Noh WS. 1997. Effect of sugar particle size and level on cookie spread. J East Asian Soc Dietary Life 7:159-165.
  16. Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidant effect and quality characteristics of cookies made with Sea tangle powder. Korean J Food Culture 21: 541-549.
  17. Chabot JF. 1976. Preparation of food science sample for SEM. Scanning Electron Microscopy 3: 279-283.
  18. Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21:94-102.
  19. Choi HY, Oh SY, Lee YS. 2009. Antioxidant activity and quality characteristics of perilla leaves (Perilla frutescens var. japonica HARA) cookies. Korean J Food Cookery Sci 25: 521-530.
  20. Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem 74: 669-671. https://doi.org/10.1094/CCHEM.1997.74.5.669
  21. Curley LP, Hoseney RC. 1984. Effects of corn sweeteners on cookie quality. Cereal Chem 61: 274-278.
  22. Bertran GL. 1953. Studies on crust color. The importance of browning reaction in determining the crust color of bread. Cereal Chem 30: 127-132.
  23. Han YS, Choi WS. 2010. Quality characteristics of green tea Dasik containing sugar alcohol and agar. Korean J Food Cookery Sci 26: 146-154.
  24. Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr 19: 1-7.
  25. Kim JY. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30: 1373-1380.
  26. Lim EJ, Huh CO, Kwon SH, Yi BS, Cho KR, Shin SG, Kim SY, Kim JY. 2009. Physical and sensory characteristics of cookies added leek (Allium tuberosum Rottler) powder. Korean J Food & Nutr 22: 1-7.
  27. Coulston AM, Hollenbeck CB. 1988. Source and amount of dietary carbohydrate in patients with noninsulin-dependent diabetes mellitus. Top Clin Nutr 3: 17-24.
  28. Alberti KG, Zimment PZ. 1998. Definition, diagnosis and classification of diabetes mellitus and its complications. Part 1: diagnosis and classification of diabetes mellitus provisional report of a WHO consultation. Diabet Med 15:539-553. https://doi.org/10.1002/(SICI)1096-9136(199807)15:7<539::AID-DIA668>3.0.CO;2-S
  29. Brand-Miller J, Buyken AE. 2012. The glycemic index issue. Curr Opin Lipidol 23: 62-67. https://doi.org/10.1097/MOL.0b013e32834ec705
  30. Hazan A, Madar Z. 1993. Preparation of a dietary fiber mixture derived from different sources and its metabolic effects in rats. J Am Coll Nutr 12: 661-668. https://doi.org/10.1080/07315724.1993.10718357
  31. Sanaka M, Yamamoto T, Anjiki H, Nagasawa K, Kuyama Y. 2007. Effects of agar and pectin on gastric emptying and post-prandial glycemic profiles in healthy human volunteers. Clin Exp Pharmacol Physiol 34: 1151-1155.

Cited by

  1. Quality Characteristics of Cookies Containing Ligularia fischeri Powder vol.30, pp.2, 2015, https://doi.org/10.7318/KJFC/2015.30.2.206
  2. Study on Applicability of Allulose as a Sucrose Replacer in Cookie Making vol.26, pp.5, 2016, https://doi.org/10.17495/easdl.2016.10.26.5.450
  3. Study on Utilization and Perception of Jochung vol.25, pp.6, 2015, https://doi.org/10.17495/easdl.2015.12.25.6.979
  4. Quality Characteristics of Cookies Prepared with Oat and Barley Powder vol.30, pp.4, 2014, https://doi.org/10.9724/kfcs.2014.30.4.428
  5. 감미료의 종류를 달리한 바닐라 소스의 품질특성 vol.22, pp.7, 2013, https://doi.org/10.20878/cshr.2016.22.7.004
  6. 우엉분말을 첨가한 쿠키의 품질특성 vol.33, pp.3, 2017, https://doi.org/10.9724/kfcs.2017.33.3.325
  7. Teff (Eragrostis tef) 분말을 첨가한 Gluten-free 쿠키의 품질 특성 및 항산화 활성 비교 vol.30, pp.3, 2013, https://doi.org/10.9799/ksfan.2017.30.3.501
  8. Effect of Oatmeal Oil on Hair Texture Improvement vol.18, pp.4, 2020, https://doi.org/10.20402/ajbc.2020.0082