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

Effects of Autoclave and Microwave Treatments on Quality of Cookies

가압가열 및 Microwave 처리가 쿠키의 품질에 미치는 영향

  • Kang, Bo-Kyeong (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) ;
  • Jung, Seul-A (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Hyun-Ji (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jeong, Da-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Bark, Si-Woo (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Jung-Su (Subdivision of Culinary Arts, Kyungnam College of Information and Technology) ;
  • Choi, Ho-Duk (Dept. of Food Science & Technology, Sejong University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 강보경 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 수산과학연구소) ;
  • 정슬아 (부경대학교 식품공학과/식품연구소) ;
  • 김현지 (부경대학교 식품공학과/식품연구소) ;
  • 정다현 (부경대학교 식품공학과/식품연구소) ;
  • 박시우 (부경대학교 식품공학과/식품연구소) ;
  • 최정수 (경남정보대학교 호텔외식조리계열) ;
  • 최호덕 (세종대학교 식품공학과) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2013.03.13
  • Accepted : 2013.05.21
  • Published : 2013.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted in order to determine the effect of autoclave and microwave treatments on cookies. Wheat dough was treated in an autoclave (30 min), a microwave (1 min), and both autoclave and microwave (30 min/1 min). The treated dough was baked or non-baked and cookies quality was assessed. The pH, moisture content, color, and texture were measured, and sensory evaluation was performed. The pH showed a slight increase when dough was treated in a microwave (before baking) and decreased in both the autoclave and autoclave/microwave (after baking) treatments. The moisture content showed a significant increase, compared to the control, in autoclave treatments. Regarding surface color of cookies, lightness was decreased in all treatments and redness was higher compared with the control, except for microwave (before baking), and yellowness was lower compared to the control, except for microwave treatment (after baking). Hardness, gumminess, chewiness, and shear force showed a significant increase when dough was treated in an autoclave/microwave (after baking) compared to the control. In the sensory evaluation, color, taste, texture, shape, and overall preference of cookies treated with an autoclave/microwave (after baking) showed a low score. These results suggest that autoclaving and microwaving may reduce the quality of bread and that preparation of countermeasures is necessary.

박력분을 이용해 제조한 쿠키 반죽에 microwave, 가압가열, microwave 및 가압가열 병행 처리 후 오븐에 굽기 전후의 쿠키의 일반 특성과 품질에 미치는 영향을 알아보았다. 쿠키의 pH는 microwave 1분 처리한 경우 무처리구에 비해 약간 증가하였고, microwave 1분 처리 후 구운 경우와 가압가열 및 microwave 병행처리 후 구운 경우 감소함을 보였다. 수분 함량은 반죽에 가압가열 처리했을 경우 상당히 증가하였다. 쿠키의 색도 측정 결과 외부색에서 명도는 무처리구에 비해 모든 처리구에서 감소하였고, 적색도는 microwave 1분 처리한 경우를 제외하고 모든 처리구에서 무처리구에 비해 높은 값을 보였으며 황색도는 microwave 1분 후 구운 경우를 제외하고 무처리구에 비해 낮은 값을 보였다. 물성 측정 결과, 경도, 검성, 씹힘성, 전단력에서 가압가열 및 microwave 병행처리 후 구운 처리구가 가장 많은 증가를 보였다. 관능평가에서는 무처리구가 전체 항목에서 가장 높은 점수를 받았고, microwave 1분 처리 후 구운 경우가 무처리구와 유사한 기호도를 보임을 확인하였으며, 선행 연구에서 밀 gliadin의 항원성을 감소시키는데 효과가 좋았던 가압가열 및 microwave 병행처리구의 경우 색, 형태, 질감, 전체적 기호도에서 낮은 점수를 받았다. 따라서 가압가열 및 microwave 병행처리구에 대해 색, 형태, 질감, 전체적 기호도를 개선시킬 수 있는 대책을 마련한다면, 알레르기성이 저감화된 제품 개발에 적합할 것으로 사료된다.

Keywords

References

  1. Park JC, Lee ES, Cho KM, Lee MJ, Kang CS, Choi JS. 2012. Effects of different seeding rates on disease incidences of wheat sharp eyespot and selection of fungicides. Res Plant Dis 18: 10-16. https://doi.org/10.5423/RPD.2012.18.1.010
  2. Moon YJ, Jang SA. 2011. Quality characteristics of cookies containing powder of extracts from Angelica gigas Nakai. Korean J Food & Nutr 24: 173-179. https://doi.org/10.9799/ksfan.2011.24.2.173
  3. Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with Sea tangle powder. J Korean Food Culture 21: 541-549.
  4. 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.
  5. Kim HY, Kong HJ. 2006. Preparation and quality characteristics of sugar cookies using citron powder. Korean J Food Cookery Sci 23: 712-719.
  6. Sidhu JS, Al-Saquer J, Al-Zenki S. 1997. Comparison of methods for the assessment of the extent of staling in bread. Food Chem 59: 161-167.
  7. Choi YS, Lee MH. 2009. Physicochemical characteristics and cookie potentialities of Korean wheat cultivars. Korean J Culinary Res 15: 202-208.
  8. Park JY, Ahn JY, Hahn YS. 2005. Development and quality evaluation of hypo-allergenic bakery products using homegrown wheat. Korean J Food Sci Technol 37: 736-740.
  9. Hamada AS, McDonald CE, Sibbitt LD. 1982. Relationship of protein fractions of spring wheat flour to baking quality. Cereal Chem 59: 296-301.
  10. Usui Y, Nakase M, Hotta H, Urisu A, Aoki N, Kitajima K, Matsuda T. 2000. A 33-kDa allergen from rice (Oryza sativa L. Japonica). J Biol Chem 276: 11376-11381.
  11. Shon DH. 2000. The food and allergy. Food Science and Industry 33(4): 2-9.
  12. Kwak JH, Kim KBWR, Lee CJ, Kim MJ, Kim DH, Sunwoo C, Jung SA, Kim HJ, Choi JS, Kim SW, Ahn DH. 2012. Effects of autoclave and microwave treatments on the antigencity of gliadin in medium wheat dough. Korean J Food Sci Technol 44: 55-60. https://doi.org/10.9721/KJFST.2012.44.1.055
  13. Kim YJ, Jung IK, Kwak EJ. 2010. Quality characteristics and antioxidant activities of cookies added with Pleurotus eryngii powder. Korean J Food Sci Technol 42: 183-189.
  14. Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J Food Cookery Sci 25: 98-105.
  15. Lee JS, Oh MS. 2006. Quality characteristics of cookies with black rice flour. Korean J Food Cookery Sci 22: 193-203.
  16. Kim KBWR, Choi JS, Kim DH, Sunwoo C, Jung SA, Kim HJ, Jeong DH, Jeong HY, Choi HD, Ahn DH. 2012. Effect of autoclave and microwave treatments on quality of bread. J Korean Soc Food Sci Nutr 41: 681-686. https://doi.org/10.3746/jkfn.2012.41.5.681
  17. Watanabe M, Miyakawa J, Ikezawa Z, Suzuki Y, Hirao T, Yoshizawa T, Arai S. 1990. Production of hypoallergenic rice by enzymatic decomposition of constituent proteins. J Food Sci 55: 781-783. https://doi.org/10.1111/j.1365-2621.1990.tb05229.x
  18. Son DY, Lee BR, Shon DW, Lee KS, Ahn KM, Nam SY, Lee SI. 2000. Allergenicity change of soybean proteins by thermal treatment. Korean J Food Sci Technol 32: 959-963.
  19. Kim SM, Park JG, Kim KBWR, Lee JW, Byun MW, Park SM, Ahn DH. 2006. Study on the changes in allergen and allergenicity originated from shrimp by physical treatments. J Korean Soc Food Sci Nutr 35: 990-996. https://doi.org/10.3746/jkfn.2006.35.8.990
  20. Choi JS. 2012. Changes in allergencity of wheat gliadin and quality characteristics of wheat products by physical treatments. PhD Dissertation. Pukyong National University, Busan, Korea. p 1-186.
  21. Kim YS, Kim KH, Lee JH. 2006. Quality characteristics of black rice cookies as influenced by content of black rice flour and baking time. J Korean Soc Food Sci Nutr 35:499-506. https://doi.org/10.3746/jkfn.2006.35.4.499
  22. Joo SY, Choi HY. 2012. Antioxidant activity and quality characteristics of black rice bran cookies. J Korean Soc Food Sci Nutr 41: 182-191. https://doi.org/10.3746/jkfn.2012.41.2.182
  23. Walde SG, Balaswamy K, Velu V, Rao DG. 2002. Microwave drying and grinding characteristics of wheat (Triticum aestivum). J Food Eng 55: 271-276. https://doi.org/10.1016/S0260-8774(02)00101-2
  24. Joo SY, Choi HY. 2012. Antioxidant activity and quality characteristics of cookies with chestnut inner shell. Korean J Food & Nutr 25: 224-232. https://doi.org/10.9799/ksfan.2012.25.2.224
  25. Chandrasekaran S, Ramanathan S, Basak T. 2013. Microwave food processing-A review. Food Res Int 52: 243-261. https://doi.org/10.1016/j.foodres.2013.02.033
  26. Giese J. 1992. Advances in microwave food processing. Food Technol 46: 118-121.
  27. Schiffmann RF. 1987. Microwave and dielectronic drying. In Handbook of Industrial Drying. Mujumdar AS, ed. Marcel Dekker Inc., New York, NY, USA. p 340-342.
  28. Kang HJ, Kim SH, Lim JK. 2010. Effect of trehalose on moisture and texture characteristics of instant Baekseolgi prepared by microwave oven. Korean J Food Sci Technol 42: 304-309.
  29. Sanchez I, Banga JR, Alonso AA. 2000. Temperature control in microwave combination ovens. J Food Eng 46: 21-29. https://doi.org/10.1016/S0260-8774(00)00065-0
  30. Chabot JF. 1976. Preparation and food science sample for SEM. Scanning Electron Microscopy 3: 279-283.
  31. Oliveira MEC, Franca AS. 2002. Microwave heating of foodstuffs. J Food Eng 53: 347-348. https://doi.org/10.1016/S0260-8774(01)00176-5
  32. Higo A, Wada Y. 2005. Features of microwave heating on breaking properties of confectionery in low moisture. Nippon Shokuhin Kagaku Kogaku Kaishi 52: 297-305. https://doi.org/10.3136/nskkk.52.297
  33. Lee EJ, Kim HI, Hong CJ, 2011. Quality characteristics of cookies added with Nelumbo nucifera G. powder. Korean J Food Culture 26: 394-399.
  34. Kum JS, Park KJ, Lee CH, Kim YH. 1999. Changes in saponin composition and microstructure of ginseng by microwave vacuum drying. Korean J Food Sci Technol 31:427-432.

Cited by

  1. 마이크로웨이브 조사를 통한 알러지 저감 밀 오프리의 제과 가공적성 개선 vol.64, pp.4, 2013, https://doi.org/10.7740/kjcs.2019.64.4.366