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Quality of Cookies Formulated with Jeju Magma Seawater

제주 용암해수로 제조한 쿠키의 품질특성

  • Jung, Sung Hyun (Department of Food Science and Nutrition, Pusan National University) ;
  • Jeon, Soojeong (Department of Food Science and Nutrition, Pusan National University) ;
  • Young, Mikhail (Department of Food Science and Nutrition, Pusan National University) ;
  • Moon, Yoo Jin (Department of Food Science and Nutrition, Pusan National University) ;
  • Hong, Ye Eun (Department of Food Science and Nutrition, Pusan National University) ;
  • Kweon, Meera (Department of Food Science and Nutrition, Pusan National University)
  • 정성현 (부산대학교 식품영양학과) ;
  • 전수정 (부산대학교 식품영양학과) ;
  • 미카일영 (부산대학교 식품영양학과) ;
  • 문유진 (부산대학교 식품영양학과) ;
  • 홍예은 (부산대학교 식품영양학과) ;
  • 권미라 (부산대학교 식품영양학과)
  • Received : 2017.06.01
  • Accepted : 2017.06.16
  • Published : 2017.06.30

Abstract

Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

Keywords

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