Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of functional Cookies with Added Potato Peel

감자껍질을 첨가한 기능성 쿠키의 품질 특성

  • Published : 2004.12.01
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Abstract

The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and $20\%$ potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting $10\%$ of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and $20\%$ of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with $10\%$ of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.

감자 껍질을 재활용하는 효율적인 이용과 감자에 함유된 기능성물질을 기능성식품의 신소재로서 개발하기 위하여, 감자 껍질을 밀가루 무게의 대해서 $0\%,\;10\%,\;15\%,\;20\%$를 각각 첨가한 쿠키를 제조하여 바람직한 감자 껍질의 첨가량을 알고자 감자 껍질 첨가 쿠키의 색도, 텍스쳐, 관능검사에 의한 기호도를 측정한 결과는 다음과 같다. 감자 껍질의 첨가량이 증가할수록 쿠키 반죽의 수분함량이 증가되어 퍼짐성은 증가하였다. 감자껍질 첨가 쿠키의 텍스쳐 측정에서 경도(hardness)는 감자 껍질의 첨가량이 증가할수록 낮게 나타났다. 응집성(cohesiveness), 탄력성, 파쇄성 모두 대조구에 비해 $10\%$ 첨가 쿠키가 높은 증가를 보였고 $15\%,\;20\%$ 첨가 쿠키는 대조구에 비해 낮아져 밀가루 량에 비해 감자 껍질의 수분양이 증가할수록 쿠키의 경도, 응집성, 탄력성 모두 저하되나 감자 껍질 $10\%$ 첨가 쿠키는 대조구에 비해 경도는 낮아졌으나 응집성, 탄력성은 대조구에 비해 증가되었고 파쇄성은 유사한 결과를 나타내었다. 감자쿠키 100g 중의 총 glycoalkaloid 함량은 6.27mg, 9.40mg, 12.54mg으로 모두 USDA Guide line 기준으로 안전한 수치이면서 기능성 쿠키로서 개발이 가능한 효능의 수치였다. 관능검사에서는 감자 껍질을 $10\%$ 첨가한 쿠키는 맛, 색, 향기, 질감, 종합적인 평가의 모든 항목에서 높은 평가를 보였다. 이상의 결과들을 종합해 볼 때 본 연구에서는 감자 껍질을 첨가한 쿠키를 만들 경우 감자 껍질의 량은 밀가루의 $10\%$를 첨가하는 것이 가장 좋은 결과로 나타났다.

Keywords

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