DOI QR코드

DOI QR Code

Quality Characteristics of Cookies Added with Nelumbo nucifera G. powder

연근분말을 첨가한 쿠키의 품질특성

  • Lee, Eun-Jun (Department of Hotel Foodservice Management, Chungwoon University) ;
  • Kim, Hyeong-Il (Department of Culinary Arts, Mayfield Hotel School) ;
  • Hong, Geum-Ju (Department of Hotel Foodservice Management, Chungwoon University)
  • 이은준 (청운대학교 호텔조리식당경영학과) ;
  • 김형일 (호텔외식조리학부) ;
  • 홍금주 (청운대학교 호텔조리식당경영학과)
  • Received : 2011.05.11
  • Accepted : 2011.07.05
  • Published : 2011.08.31

Abstract

This study was conducted to investigate the effect of Nelumbo nucifera G. (NN) powder on cookie quality characteristics. The cookies were made with various NN powder levels (1, 3, and 5%). Crude fiber, crude ash, and the Mg contents of cookies with added NN powder were higher in concentration than those of the control group. Salinity of NN-powder added groups was not significantly different when it was compared with the control group's salinity. No significant difference among the groups were observed for specific volume, but the width determined by water content in the dough decreased as the amount of added NN powder increased. The L-value of the cookies was significantly larger than that of the control group. The a- and b-values were the highest for the 5% substituted NN flour. According to the sensory evaluation of the cookies, scores for color, flavor, and texture increased with increasing amounts of added NN powder. The overall acceptance of the 3% NN added cookies was greater than that of the 1 and 5% cookies.

References

  1. 김우정, 구경형. 2001. 식품관능검사법, 효일출판사. 서울. pp 25-40
  2. AACC. 1986. Approved method of the Am. Assoc. Cereal Chem(Method 10-50D, First approval 2-24-75; Revised 10-28-81) St, Paul, MN., USA
  3. AOAC. 1990. Office Methods of Analysis of AOAC. Ialt, 16th ed.,Association of Offical Analytical Chemists. Artington, VA. USA
  4. Bae HJ, Lee HY, Lee JH, Lee JH. 2010. Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies. Korean J. Food Engineering Progress, 14(3):256-262
  5. Chabot JF. 1979. Preparation of food science sample for SEM. Scanning Electron Microscopy. III, 279-286.
  6. Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookie mede with sea tangle powder. Korean J. Food Culture, 21(5):541-549
  7. Doescher LC, Hoseney RC. 1985. Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem., 62(4):263-266
  8. Han IH, Lee KA, Byoun KE. 2007. The antioxidant activity of Korean cactus (Opintia huymifusa) and the quality characteristics of cookies with cactus powder added. Korean J. Food Culture Sci., 23(4):443-451
  9. Han JS, Kim JA, Han GP, Kim DS, Kozukue N, Lee KR. 2004. Quality characteristics of fuctional cookies with added pota peel. Korean J. Food Cookery Sci., 20(6):607-613
  10. Han SJ, Koo SJ. 1993. Study on the chemical composition in bamboo shoot, lotus root and burdock: free sugar, fatty acid, amino acid and dietary fiber contents. Korean J. Soc Food Sci., 9(2):82-87
  11. Jeon ER, Park ID. 2006. Effect of angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J. Food Cookery Sci., 22(1):62-68
  12. Joo NM, Lee SM, Jung HS, Park SH, Song YH, Shin JH, Jung HA. 2008. Optimization of cookies preparation by addition of Yam powder. Korean J. Food preserv, 15(1):49-57
  13. Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J. Food Cookery Sci., 24(3):398-404
  14. Kim HY, Jeong SJ, Heo MY, Kim KS. 2002. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J. Food Sci. Technol, 34(4):637-641
  15. Kim HY, Park JH. 2006. Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J. Food Cookery Sci., 22(6):855-863
  16. Kim SY, Jeon SS, Jun ST. 2002. Effect of letus root powder on the baking quality of with bread. Korean J. Food Cookery Sci., 18(4):413-425
  17. Kim YS, Jeon SS, Jung ST. 2002. Effect of lotus root powder on the baking quality of white bread. Korean J. Food Cookery Sci., 18(4):413-425
  18. Ko BS, Jun DW, Jang JS, Kim JH, Park S. 2006. Effect of sasa borealis and white lotus roots and leaves on insulin action and secretion in vitro. Korean J. Food Sci Technol, 38(1):114-120
  19. Lee GW, Choi MJ, Jung BM. 2010. Quality characteristics and antioxidative effect of cookies made with capsosiphon fulvescens powder. Korean J Food Cookery Sci 26(4):381-389
  20. Lee JH, Ko JC. 2009. Physicochemical properties of cookies incorporated with strawberry powder. Korean J. Food Engineering progress, 13(2):79-84
  21. Lee JS, Jeong SS. 2009. Quality Characteristics of Cookies Prepared with Button Mushroom (Agaricus bisporous) Powder. Korean J. Food Cookery Sci., 25(1):98-105
  22. Lee JY, Ju JC, Hea ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies bamboo leaves powder. Korean J. Food Nutr., 19(1):1-7
  23. Ling ZQ, Xie BJ, Yang EL. 2005. Isolation characterization and determination of antioxidative of oligomericprocyanidins from the seeped of Nelumbo nucifera Gaertn. Korean J. Agric Food Chem., 53(7):2441-2445. https://doi.org/10.1021/jf040325p
  24. Miller RA, Hoeney RC, Morris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chemistry, 74(5):669-67 https://doi.org/10.1094/CCHEM.1997.74.5.669
  25. Nasir M, Siggiq M, Ravi R, Harte JB, Dolan K, Butt MS. 2010. Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour. J. Food Quality, 33(1):72-84 https://doi.org/10.1111/j.1745-4557.2009.00291.x
  26. Park BH, Cho HS. 2009. Quality characteristics of Jook prepared with lotus root powder. Korean J. Ecomnmics Association, 47(3):79-85
  27. Park SH, Hyun JS, Shin EH, Han JH. 2005. Functional evaluation of lotus root on serum lipid profile and health improvement. Korean J. East Asian Soc Dietary Life, 15(3):257-263
  28. Park SY, Hwang TY, Kim JH, Moon KD. 2001. Quality changes of minimally processed lotus root (Nelumbo nucifera) with browning inhibitors. Korean J. Postharvest Sci Tech., 8(2):164-168
  29. Yang HC, Kim HY, Lee TK, Cha YS. 1985. Physicochemical properties of lotus root starch. Korean J. Agric Chem Society, 28(4):239-244
  30. Yoon HS, Joo SJ, Kim KS, Kim JS, Kim SS, Oh MH. 2005. Quality characteristics on cookies added with soybean paste powder. Korean J. Fppd preserv, 12(5):432-453
  31. Yoon SJ, Choi BS. 2008. Quality characteristics of Sulgitteok added with lotus root powder. Korean J. Food Cookery Sci., 24(4):431-438