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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Meringue Cookies Added with Tomato Powder

토마토 분말 첨가 머랭 쿠키의 품질 특성

  • Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Young Shik (Department of Plant and Food Science, Sangmyung University) ;
  • Hong, Min-Seo (Department of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
  • 김경희 (충남대학교 식품영양학과) ;
  • 김영식 (상명대학교 식물식품공학과) ;
  • 홍민서 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2015.09.08
  • Accepted : 2015.11.02
  • Published : 2016.03.31
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Abstract

This study examined the quality characteristics of meringue cookies added with tomato powder (0, 5, 10, and 15%). The pH of dough significantly decreased with higher tomato powder content. Spreadability, loss rate, and expansion rate also decreased with higher tomato powder content. The lightness of meringue cookies significantly decreased with addition of tomato powder, whereas redness and yellowness increased significantly with addition of tomato powders. Hardness of meringue cookies decreased significantly with addition of tomato powder. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. In the sensory evaluation, sensory scores for color, flavor, taste, and overall acceptability were highest in the 5% tomato powder meringue cookies. Thus, our results suggest that the optimum amount of tomato powder to add to cookies is 5%.

영양성분이 우수하고 다양한 생리활성이 입증된 토마토의 이용가치를 높이고자 토마토 분말의 첨가량을 달리한 토마토 머랭 쿠키를 제조(0, 5, 10, 15%)하여 품질 특성을 평가하였다. 머랭 쿠키 반죽의 pH는 토마토 분말 첨가량이 증가할수록 유의적으로 감소하였으며, 퍼짐성, 손실률, 팽창률을 측정한 결과에서도 토마토 분말 첨가량이 증가함에 따라 유의적으로 감소하는 경향을 나타내었다. 색도의 L값(명도)은 토마토 분말을 첨가할수록 유의적으로 감소하였으며, a값(적색도)과 b값(황색도)은 토마토 분말을 첨가할수록 유의적으로 증가하는 경향을 보였다. 머랭 쿠키의 경도는 토마토 분말 첨가량이 증가할수록 유의적으로 감소하는 경향을 나타내었고, DPPH 라디칼 소거 활성은 토마토 분말 첨가량이 증가할수록 유의적으로 증가하였으며 대조구에 비해 첨가구가 높은 항산화 활성을 나타내었다. 총페놀 함량은 대조구가 1.76 mg GAE/100 g으로 가장 낮았고 첨가구가 3.45~5.86 mg GAE/100 g으로 토마토 분말 첨가량이 증가함에 따라 유의적으로 증가하는 경향을 보였다. 기호도 평가 결과 5% 첨가군이 색, 향, 맛, 전반적인 기호도에서 높은 평가를 받아 토마토 분말을 함유한 머랭 쿠키 제조 시 5% 첨가군이 개발 가능성이 있을 것으로 생각된다.

Keywords

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