Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Cookies Containing Beetroot Powder

비트 파우더를 첨가한 쿠키의 품질특성

  • Park, Ki-Bong (Department of Hotel Culinary Art, Mun Kyung University) ;
  • Kim, Ji-Eung (Department of Food service Management, College of Culture and Tourism, Jeonju University) ;
  • Park, Ji-Yang (Department of Hotel Food & Bakery, Shin sung University)
  • 박기봉 (문경대학교 호텔조리과) ;
  • 김지응 (전주대학교 문화관광대학 외식산업학과) ;
  • 박지양 (신성대학교 호텔조리제빵계열 제과제빵과)
  • Received : 2015.03.06
  • Accepted : 2015.07.17
  • Published : 2015.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The goal of this study is to show that the investigate is preference of beetroot cookie is preferred by consumers and can help to replace calcium, which is depleted because of the stress. As the amount of beetroot powder is increased, pH value, spread factors, loss and leaving rates, and texture properties of cookies were decreased. As a result of the measuring of colorimetric characteristics, the values of "L", "a", "b" were all decreased as the amount of beetroot powder was increased. The cookies containing 30% of beetroot powder was estimated as the most suitable to eat because of the flavor, color, and taste of the beetroot. But cookies having 20% of beetroot powder were estimated as the best to eat because of the texture, sticking power, hardness, and general preference. According to the results, the cookies containing 20% of beetroot powder were selected as the most suitable cookies to eat.

Keywords

References

  1. AACC. 2000. Approved methods of the AACC. 10th ed.Method 10-50D. American Assoc. Cereal Chemists, USA
  2. Cho Y, Choi MY. 2010. Quality Characteristics of Jelly Containing added Turmeric (Curcuma Ionga L.) and Beet (Beta vulgaris L.). Korean J. Food Sci., 26(4):481-489
  3. Constabel F, Nassif-Makki H. 1971. Betalainbidung in betacalluskulturen. Ber. Dtsch. Bot. Ges., 84:629-640
  4. Douglas R, Macdougall D. 2002. Colour in food. CRC, USA, pp 179-315
  5. Jang JR, Kim KK, Lim SY. 2009. Effects of Solvent Extracts from Dried Beet (Beta vulgaris) on Antioxidant in Cell Systems and Growth of Human Cancer Cell Lines. J. Korean Soc. Food Sci., 38(7):832 https://doi.org/10.3746/jkfn.2009.38.7.832
  6. Jang KH, Kwak EJ, Kang WW. 2010. Effect of Rice Bran Powder on the Quality Characteristics of Cookie. Korean J. Food Preserv., 17(5):631-636
  7. Jeong GJ, Lee HC, Chin KB. 2010. Effect of Red Beet on Quality and Color Stability of Low-fat Sausages during Refrigerated Storage. Korean J. Food Sci., 30(6):1014-1023 https://doi.org/10.5851/kosfa.2010.30.6.1014
  8. Jin SY, Lee EJ, Gil GY, Joo SY. 2014. Quality Characteristics and Antioxidant of Cookies added Eleutherococcus sessiliflourus Leaf Powder J. East Asia Soc. Diet. Life., 24(2):234-241
  9. Joo NM, Kim SJ. 2010. optimizing Prodution Conditions of Germinated Brown Rice Cookie Prepared with Beet Powder. J. Korean Diet Assoc., 16(4):332-340
  10. Joo SY, Choi HY. 2012. Antioxxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell. Korean J. Food & Nutr., 25(2):224-232 https://doi.org/10.9799/ksfan.2012.25.2.224
  11. Kang JO, Lee GH. 2003. Effects of Pigment of Red Beet and Chitosan on Reduced Nitrite Sausages. Korean J. Food Sci., 23(3):215-22
  12. Kim EJ, Lee JH. 2012. "Qualities of Muffins Made with Jujube Powder". J. Korean Soc. Food Sci. Nutr., 41(12):1792-1797. https://doi.org/10.3746/jkfn.2012.41.12.1792
  13. Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J. Food Cook. Sci., 24(3):398-404
  14. Kim JY, Kim HG. 2009. Physiological Activity of Redbeet. B. Food Technol. Korea, 22(3):537-543
  15. Kim KH, Lee SA, Yook HS. 2007. Effects of Gamma Irradiation on Physicochemical Properties of Red Beet and Stability of Betalain in the Red Beet (Beta vulgaris L.). Korean J. Food Sci., 36(4):453-457 https://doi.org/10.3746/jkfn.2007.36.4.453
  16. Kim OS, Ryu HS, Choi HY. 2012. Antioxidant Activity and Quality Characteristics of Acon (Quercus autissima carruther) Cookies. J. Korean Soc. Food Cult., 27(2):225-232 https://doi.org/10.7318/KJFC/2012.27.2.225
  17. Kim SJ. 2009. Change of the anti-oxidative activity and quality characteristics of Maejakgwa with coloring matter powder during the period of storage. Master's degree thesis, Graduate School of Chungnam University, Korea, pp10-11
  18. Kim YD, Choi OJ, Kim KJ, Kim KM, Hur CK, Cho IK. 2005. Component analysis of different part of chestnut. Korean J. Food Preserv., 12(2):156-160
  19. Lee EJ, Kim HI, Hong GJ. 2011. Quality Characteristics of Cookies Added with Nelumbo nucifera G. powder. J. Korean Soc. Food Cult., 26(4):394-399
  20. Lee MH, Oh MS. 2006. Quality Characteristics of Cookies with Brown Rice Flour. J. Korean Soc. Food Cult., 21(6):685-694
  21. Lee TS, Jang YM, Hong KH, Park SK, Park SK, Kwon YK, Park JS, Chang SY, Hwan HS, Kim EJ, Han YJ, Kim BS, Won HJ. 2005. Survey of Beet Red Contents in Food using TLC, HPLC. J. Fd Hyg. safety., 20(4):244-252
  22. Lim EJ, Huh CO, Kwon SH, Yi BS, Cho KR. 2009. Physical and Sensory Characteristics of Cookies with Added Leek (Allium Tuberosum Rottler) Powder. Korean J. Food & Nutr., 22(1):1-7
  23. Moon BK, Kim EA, Park MS, Lee DK, Lee MS, Choi BR. 2007. Quality characteristics of cookies with Black Rice powder. Chung-ang University Living Science Institute, Korea, 26:21-28
  24. Park BH, Jeon ER, Kim SD, Cho HS. 2009. Changes in the Quality Characteristics of Lotus Root Pickle with Beet Extracrt during Storage. Korean J. Food Sci., 38(8):1124-1129 https://doi.org/10.3746/jkfn.2009.38.8.1124
  25. Park ID. 2012. Effects of Sweet Pumpkin Powder on Quality Characteristics of Cookies. J. Korean Soc. Food Cult., 27(1):89-94 https://doi.org/10.7318/KJFC.2012.27.1.089
  26. Park SY, Jung EK, Joo NM. 2010. Optimizing Production Condions for Germinated Brown Rice Cookies Prepared with Onion Powder. J. Korean Soc. Food Cult., 25(6):779-787
  27. Rural Development Adminstration. 2013. The National Food Crops Crop Circle Information Center, April.
  28. Shim EA, Kwon YM, Lee JS. 2012. Quality Characteristics of Cookies Containing Yacon (Smallanthus sonchifolius) Leaf Powder. J. Korean Soc. Food Cult., 27(1):82-88 https://doi.org/10.7318/KJFC.2012.27.1.082
  29. Son MJ, Son SJ, Lee SP. 2008. Physicochemical Properties of Carrot Juice Containing Phellinus linteus Extract and Beet Extract Fermented by Leuconostoc mesenteroides SM. Korean J. Food Sci., 37(6):798-804 https://doi.org/10.3746/jkfn.2008.37.6.798
  30. Song YH, Joo NM. 2009. The Characteristics and Optimization of Brown Rice Cookies Prepared using Chungkukjang. J. Korean Soc. Food Cult., 24(3):321-330
  31. Yang YJ, Han JS. 2005. Effect of the Beet Addition on the Quality of American Preferred Kimchi during Fermentation. Korean J. Food Sci., 34(4):538-543 https://doi.org/10.3746/jkfn.2005.34.4.538
  32. Yoo SS, Ko SH. 2014. Quality Characteristics of Sulgidduk with Beet Leaf Powder. Korean J. Food Cook. Sci., 30(2):119-128 https://doi.org/10.9724/kfcs.2014.30.2.119

Cited by

  1. Quality Characteristics of Bread added with Beet Powder vol.26, pp.1, 2016, https://doi.org/10.17495/easdl.2016.2.26.1.55