DOI QR코드

DOI QR Code

Quality Characteristics of Cookies added with Hongkuk Powder

홍국 분말을 첨가한 쿠키의 품질 특성

  • Received : 2013.02.13
  • Accepted : 2013.03.26
  • Published : 2013.06.30

Abstract

We investigated the quality characteristics of cookies prepared following the addition of various concentrations of used Hongkuk powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the moisture content of dough decreased and pH increased by adding Hongkuk powder. The L and b value were decreased significantly, but the a value of cookies increased by addition of Hongkuk powder. The spread factor of cookies was slightly decreased by the addition of Hongkuk powder. The hardness of the control group was higher than that of the cookies prepared with different levels of Hongkuk powder. The result of the sensory score showed that cookies added with 1% Hongkuk powder had higher taste, flavor, and overall acceptability scores than other samples. As a result of this study, the quality of cookies with the addition of 1% Hongkuk powder were the most suitable in terms of its taste, flavor, texture, and sensory properties.

Keywords

cookies;Hongkuk;Hongkuk powder;quality characteristics

References

  1. Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21:94-102
  2. Park IB, Park BS, Jung ST. 2003. Brewing and functional characteristics of Hongkuk Ju prepared with various Hongkuks. Korean J Food Sci Technol 35:943-950
  3. Park KS, Jang JO, Yoon HK, Kim HR. 2010. The quality characteristics of Sulgidduk added with Cheongkukjang powder. The Korean J Culinary Reserch 16:250-258
  4. Song YH, Joo NM. 2009. The characteristics and optimization of brown rice cookeies prepared using Chungkukjang. Korean J Food Culture 24:321-330
  5. Toshihiro A, Harukuni T, Ken y, Motohiko U, Ayaka K, Naoyuki S, Takashi S, Nobukazu T, Hoyoku N. 2005. Azaphilones, furanoisophthalides and amino acids from the extracts of Monascus pilosus-fermented rice (red-mold rice) and their chemopreventive effects. J Agric Food Chem 53:562-565 https://doi.org/10.1021/jf040199p
  6. Wang SL, Yen YH, Tsiao WJ, Chang WT, Wang CL. 2002. Production of antimicrobial compounds by Monascus purpureus CCRC31499 using shrimp and crab shell powder as a carbon source. Enzyme Micro Technol 31:337-344 https://doi.org/10.1016/S0141-0229(02)00135-7
  7. Wei W, Lia C, Wang Y, Su Y, Zhu J, Kritchevsky D. 2003. Hypolipidemic and anti-atherogenic effects of long-term cholstin (Monascus purpureus-fermented rice, red yeast rice) in cholesterol fed rabbits. J Nutr Biochem 14:314-318 https://doi.org/10.1016/S0955-2863(03)00051-2
  8. Wild D, Toth G, Humpf HU. 2002. New Monascus metabolite isolated from red yeast rice (angkak, red koji). J Agric Food Chem 50:3999-4002 https://doi.org/10.1021/jf020023s
  9. Wong HC, Bau YS. 1997. Pigmentation and antibacterial activity of fast neutron and X-ray-induced strains of Monascus purpureus Went. Plant Physiol 60:578-581
  10. Yoon HS, Joo SJ, Kim KS, Kim SJ, Kim SS, Oh MH. 2005. Quality characteristics on cookies added with soybean paste powder. Korean J Food Preserv 12:432-435
  11. Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24:398-404
  12. Kim HY, Jeong SJ, Heo MY, Kim KS. 2002a. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Sci Technol 34:637-641
  13. Kim HY, Lee IS, Kang JY, Kim GY. 2002b. Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci 34:642-646
  14. Kim JY. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30:1373-1380
  15. Ko HC. 2010. Quality characteristics of sugar snap-cookie with added Cornus fructus. J East Asian Soc Dietary Life 20:957-962
  16. Kwak EJ, Lee HM, Lim SI. 2004. Screen and identification of Monascus strain producing Monacolin K. J Korean Soc Food Sci Nutr 33:164-169 https://doi.org/10.3746/jkfn.2004.33.1.164
  17. Kyoo JJ, Lee SJ. 2011. Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida Suringer) powder. J Korean Soc Food Sci Nutr 40:1453-1459 https://doi.org/10.3746/jkfn.2011.40.10.1453
  18. Lee EJ, Kim HI, Hong GJ. 2011. Quality characteristics added with Nelumbo nucifera G. powder. Korean J Food Culture 21:541-549
  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 26:381-389
  20. Lee JA, Park GS, Ahn SH. 2002. Comparative of physicochemical and sensory quality characteristics of cookes added with barleys and oatmeals. Korean J Soc Food Cookery Sci 18:238-246
  21. Lee JO, Kim KH, Yook HS. 2009. Quality characteristics of cookies containing various levels of aged garlic. J East Asian Soc Dietary Life 19:71-77
  22. Lee YK, Kim MJ, Lee SB, Kim SD. 2005. Quality characteristics of Kipfel cookies prepared with chitosan-Chungkukjang. J East Asian Soc Dietary Life 15:437-443
  23. Li YG, Zhang F, Wang ZT, Hua ZB. 2004. Identification and chemical profiling of monocolins in red yeast rice using high-performance liquid chromatography with photodiode array detector and mass spectrometry. J Pharm Biomed Anal 35:1101-1112 https://doi.org/10.1016/j.jpba.2004.04.004
  24. Lim EJ 2008. Quality characteristics of cookies with added Enteromorpha intenstinails. Korean J Food & Nut 21:300-305
  25. Lim YS, Cha WJ, Lee SK, Kim YJ. 2003. Quality characteristics of wet noodles with Licii fructus powder. Korean J Food Sci Technol 35:77-83
  26. Moon SW, Park SH. 2008. Quality characteristics of white pan bread with Chungkukjang powder. J Korean Soc Food Sci Nutr 37:633-639 https://doi.org/10.3746/jkfn.2008.37.5.633
  27. Nan-Wei S, Yii-Lih L, Min-Hsiung L, Chen-Ying H. 2005. Ankaflavin from Monascus-fermented red rice exhibits selective cytotoxic effect and induces cell death on Hep G2 cells. J Agric Food Chem 53:1949-1954 https://doi.org/10.1021/jf048310e
  28. Paik JE, Bae HJ, Joo nm, Lee SJ, Jung HA, Ahn EM. 2010. The quality characteristics of cookies with added Boehmeria nivea. Korean J Food Nutr 23:446-452
  29. American Association of Cereal Chemists. 2000. Approved Methods of the American Association of Cereal Chemists: Methods 10-50D, vol 1. 10th Edition, St. Paul MN. USA
  30. Bang BH, Kim KP, Kim MJ, Jeong EJ. 2011. Quality characteristics of cookies added with Chungkukjang powder. Korean J Food & Nutr 24:210-216 https://doi.org/10.9799/ksfan.2011.24.2.210
  31. Choi HY. 2009. Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr 38:1414-1421 https://doi.org/10.3746/jkfn.2009.38.10.1414
  32. Choi SH. 2012. Quality characteristics of Curcuma L. cookies prepared with various levels of rice flour. The Korean Journal of Culinary Research 18:215-226
  33. Jeon ER, Park ID. 2006. Effect of angelica plant powder on the quality characterics of batter cakes and cookies. Korean J Food Cookery Sci 22:62-68
  34. Ji JR, Yoo SS. 2010. Quality characteristics of cookies with varied concentrations of blueberry powder. J East Asian Soc Dietary Life 20:433-438
  35. Joo SY, Choi HY. 2012. Antioxidant activity and quality characteristics of black rice bran cookies. J Korean Soc Food Sci Nutr 41:182-191 https://doi.org/10.3746/jkfn.2012.41.2.182
  36. Jung S, Kang WW. 2011. Quality characteristics of cookies prepared with flour partly substituted by used coffee grounds. Korean J Food Preserv 18:33-38 https://doi.org/10.11002/kjfp.2011.18.1.033
  37. Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with Ginseng powder. J Korean Soc Food Sci Nutr 38:595-1599 https://doi.org/10.3746/jkfn.2009.38.11.1595

Cited by

  1. Quality Characteristics of Cookies containing Platycodon grandiflorum Powder vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.759
  2. Quality and Antioxidant Properties of Iced Cookie with Black Tomato (Lycopersicum esculentum) Powder vol.29, pp.1, 2016, https://doi.org/10.9799/ksfan.2016.29.1.065
  3. Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang vol.27, pp.2, 2017, https://doi.org/10.17495/easdl.2017.4.27.2.147
  4. Antioxidant Activity and Quality Characteristics of Cookies Prepared with Colored Potato (Ja-young) Flour vol.18, pp.4, 2014, https://doi.org/10.13050/foodengprog.2014.18.4.325
  5. Physiological Activity of Roasted Coffee prepared from Fermented Green Coffee Bean with Monascus ruber Mycelium vol.29, pp.1, 2016, https://doi.org/10.9799/ksfan.2016.29.1.001
  6. The Quality Characteristics of Cookies Prepared with Agaricus blazei Murill vol.31, pp.2, 2015, https://doi.org/10.9724/kfcs.2015.31.2.175
  7. Quality and Antioxidant Properties of Cookies Supplemented with Black Sesame Powder vol.44, pp.7, 2015, https://doi.org/10.3746/jkfn.2015.44.7.1058
  8. Quality and Antioxidant Properties of Cookies Supplemented with Cinnamon Powder vol.43, pp.9, 2014, https://doi.org/10.3746/jkfn.2014.43.9.1457
  9. Quality Characteristics of Cookies Added with Capsaicin Powder vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.921
  10. Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice vol.42, pp.11, 2013, https://doi.org/10.3746/jkfn.2013.42.11.1813