Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics on Cookies Added with Soybean Paste Powder

쌀된장분말을 첨가한 쿠키의 품질특성

  • Yoon, Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Services) ;
  • Joo, Seon-Jong (Chungcheongbuk-do Agricultural Research and Extension Services) ;
  • Kim, Ki-Sik (Chungcheongbuk-do Agricultural Research and Extension Services) ;
  • Kim, Sook-Jeong (Chungcheongbuk-do Agricultural Research and Extension Services) ;
  • Kim, Sung-Soo (Korea Food Research Institute) ;
  • Oh, Moon-Hun (Department of Food Engineering, ChungCheong Collage)
  • Published : 2005.10.01
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Abstract

In order to assess the possibility in utilizing the rice soybean paste (rice doenjang) powder as food processing materials, the quality of cookies added with 0, 1, 3, 5, and 7% of rice soybean paste powder was investigated. Lightness decreased from 74.14 to 62.83, while redness increased from 6.30 to 11.14 with increasing rice soybean paste powder contents. Hardness value of the cookies was increased from 426.29 g to 829.29 g as increasing soybean paste powder amounts from 0% to 7%. In sensory evaluation, the cookie added with 5% soybean paste powder showed the highest acceptable scores. Approximate composition of cookies containing rice soybean powder was composed with 2.4~2.7% of moisture, 6.8~7.5% of crude protein, 22.6~27.3% of crude fat, 0.8～5.5% of crude fiber and 0.5~1.1% of crude ash.

쌀된장의 식품소재로서의 이용 가능성을 알아보기 위해 쌀된장 첨가량을 달리하여 쿠키를 제조한 후 품질특성을 조사하였다. 쿠키의 명도는 74.14에서 62.83로 감소하였으며 적색도는 6.30에서 11.14로 증가하였고 쿠키의 경도는 쌀된장 분말 0%에서 7%로 첨가량이 증가함에 따라 426.29에서 829.29 g로 증가하였다. 관능검사 결과 색, 향, 텍스쳐, 전제적인 품질은 쌀된장 분말 5% 첨가시 가장 우수하였다. 쌀된장 분말 쿠키의 일반성분 분석결과 수분함량은 2.4~2.7%, 조단백질 함량은 6.8~7.5%, 조지방 함량은 22.6~27.3%, 조섬유 함량은 0.8~5.5%, 조회분 함량은 0.5~1.1%의 범위를 나타내었다.

Keywords

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