한국식품저장유통학회지 (Food Science and Preservation)

  • 제24권8호
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  • Pages.1053-1059
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  • 2017
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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우엉 분말을 첨가한 쿠키의 물리화학적 및 관능적 평가

Physicochemical and sensory evaluation of wheat cookies supplemented with burdock powder

  • Lee, Jun Ho (Department of Food Engineering, Daegu University)
  • 투고 : 2017.10.10
  • 심사 : 2017.10.30
  • 발행 : 2017.12.30
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초록

우엉 분말(BP)은 여러 기능적 활성을 나타내고 있고, 쿠키와 같은 간편식품에 활용하면 소비진작에 도움이 될 것으로 판단되어, 우엉 분말의 첨가량을 0-8%로 달리하여 제조한 쿠키의 물리 화학적 품질, 항산화 활성 및 소비자 기호도를 비교하였다. 쿠키반죽의 pH와 밀도는 BP의 첨가량에 현저한 영향을 받지 않는 것으로 나타났다. 쿠키의 수분함량과 퍼짐성 지수는 BP의 첨가량이 증가함에 따라 유의적 차이 없는 증가경향을 보였다(p>0.05). 쿠키표면의 명도($L^*$), 적색도($a^*$) 및 황색도($b^*$) 그리고 경도는 BP의 첨가량이 증가할수록 유의적으로 감소하였다(p<0.05). 항산화 활성을 나타내는 전자공여능과 ABTS 라디칼 소거능 활성은 BP를 첨가할수록 유의적으로 증가하는 경향이 나타났다(p<0.05). 소비자 기호도 결과 2% 첨가군이 전체적 기호도를 포함한 모든 평가항목에서 유의적으로 높게 평가되어, 관능품질과 건강기능성 효과 등을 고려할 때 소비자의 기호를 충족시키기 위한 최적 첨가비율은 2%가 가장 적합한 것으로 판단된다.

Burdock powder (BP) has shown diverse functional activities; thus, it seems a good way to increase its consumption by incorporating BP into suitable food products such as cookies. Studies were carried out on cookies prepared by incorporating BP (2%, 4%, 6%, and 8%) into wheat flour. The cookie dough and cookies were evaluated for their physical, chemical, and sensory characteristics. The pH and density of cookie doughs ranged from 6.70-6.85 and 1.19-1.21, respectively, with no remarkable differences. Moisture content and spread factor of cookies appeared to increase with higher content of BP in the formulation but did not show significant differences (p>0.05). For color values of cookie surface, $L^*$, $a^*$, and $b^*$-values significantly decreased as a result of BP substitution (p<0.05). The cookies became crispier as indicated by the reduction in the breaking strength value from 26.71 to 17.83 N. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of BP, and they were well correlated. Hedonic sensory results indicated that cookies supplemented with 2% BP received the most favorable acceptance scores for all sensory attributes evaluated. Overall, cookies with BP could be developed with improved physicochemical qualities as well as consumer acceptability.

키워드

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피인용 문헌

  1. Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder vol.28, pp.4, 2017, https://doi.org/10.11002/kjfp.2021.28.4.480