한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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식물성 유지 종류와 첨가비율에 따른 비건 렌틸콩 쿠키의 품질특성 및 항산화활성

Quality characteristics and antioxidant activity of vegan lentil (Lens culinaris) cookies with different types and content of vegetable oil

  • 민의진 (성신여자대학교 바이오식품공학과) ;
  • 하유림 (성신여자대학교 바이오식품공학과) ;
  • 김종훈 (성신여자대학교 바이오식품공학과) ;
  • 장혜원 (성신여자대학교 바이오식품공학과)
  • Min, Uijin (Department of food science and biotechnology, Sungshin women's university) ;
  • Ha, Yurim (Department of food science and biotechnology, Sungshin women's university) ;
  • Kim, Jonghun (Department of food science and biotechnology, Sungshin women's university) ;
  • Jang, Hae Won (Department of food science and biotechnology, Sungshin women's university)
  • 투고 : 2022.02.16
  • 심사 : 2022.04.21
  • 발행 : 2022.06.30
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초록

본 연구에서 제조된 쿠키의 품질특성과 항산화 활성에 미치는 영향을 알아보기 위하여 버터, 미강유, 카놀라유, 코코넛오일과 기타 식물성 재료들을 이용하여 렌틸콩 비건 쿠키를 제조하였다. 이를 이용해 반죽의 pH, 밀도, 쿠키의 퍼짐성, 굽기 손실률, 색도, 수분함량, 경도, 항산화 활성을 측정하였다. 퍼짐성은 모든 종류의 유지에서 유지함량이 증가할수록 증가하는 경향을 보였다. 굽기 손실률 측정 결과 네 종류 유지 모두 유지첨가량이 늘수록 굽기 손실률이 증가하는 경향을 보였다. 수분함량은 네 가지 유지에서 모두 유지함량이 증가할수록 증가하였으며(p<0.05) 미강유 30 g 첨가군의 수분함량이 가장 높은 값을 나타냈다. 경도는 쿠키의 수분함량과 반비례하는 경향을 보였으며, 유지의 함량이 증가할수록 경도가 유의적으로 감소하였다(p<0.05). 반죽과 쿠키의 품질특성을 측정한 결과로 보았을 때 카놀라유, 코코넛오일, 미강유 모두 버터를 대체하기에 적합한 유지임을 알 수 있었다. 하지만, 미강유를 첨가한 쿠키에서 유지의 함량이 증가할수록 radical 소거능이 증가하는 경향을 나타냈다(p<0.05). 따라서, 비건 렌틸콩 쿠키 제조 시 버터를 대체할 식물성 유지로 미강유의 활용이 가장 적합하다고 판단된다. 앞으로 미강유를 활용한 비건 렌틸콩 쿠키의 품질 및 항산화능 향상을 기대할 수 있을 것으로 사료된다.

This study aimed to investigate the quality characteristics of vegan lentil (Lens culinaris) cookies prepared with different types (butter, rice bran oil, canola oil, and coconut oil) and content (10, 20, and 30 g) of fat and oil. The hardness and pH declined with increased fat and oil content. Spreadability, moisture content and antioxidant activity increased with the fat and oil content. The density declined only when rice bran oil was added. Lightness and yellowness decreased with higher concentrations of vegetable oil. Redness increased as more coconut oil and canola oil were added. Rice bran oil cookies had the highest pH, spreadability, moisture content and antioxidant activity. Butter cookies had the highest lightness value, whereas coconut oil cookies had the highest hardness value. In conclusion, rice bran oil could be a quality substitute for butter when developing vegan cookie products.

키워드

과제정보

본 연구는 한국연구재단 기본연구사업(2021R1F1A106357712)의 지원에 의해 수행되었음.

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