한국식품조리과학회지 (Korean journal of food and cookery science)

한국식품조리과학회 (Korean Society of Food and Cookery Science)
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저항전분을 첨가하여 제조한 쿠키의 품질 특성

Quality Characteristics of Cookies with Resistant Starches

  • 김재숙 (전남대학교 식품영양학과) ;
  • 신말식 (전남대학교 식품영양학과)
  • Kim, Jae-Suk (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
  • 발행 : 2006.10.31
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초록

밀전분으로 가열-냉각과정에 의해 제조한 RS3와 가교결합에 의한 RS4를 박력분에 대해 10, 20, 30% 혼합하여 밀가루의 특성을 측정하고 쿠키를 제조하여 그 품질을 이화학적 및 관능적 특성으로 비교하였다. RS를 첨가하면 밀가루의 단백질 함량이 감소하였으며 저항전분 함량은 7.0%에서 9.6-17.9%로 증가하였으며 RS4 첨가 시 그 증가폭이 컸다. RS 혼합 밀가루의 팽윤력은 약간 감소하였으나 용해도는 RS3 첨가 시 2-3배 증가하였다. 신속점도측정기에 의한 RS 혼합 밀가루의 호화개시온도는 높아졌으나 최고점도, 유지점도, 냉각점도는 감소하였는데 첨가량이 증가할수록 그 감소 정도가 컸다. RS 첨가 밀가루의 breakdown과 total setback viscosity가 감소하여 RS 첨가로 전분의 노화가 억제 될 것으로 생각되었다. 황색도는 RS3 첨가 시 증가하였으나 RS4 첨가로 감소하였다. 관능평가 결과 RS 첨가는 쿠키의 모양, 색깔, 전체적인 품질이 유의적인 차이를 보였으며(p<0.05), AACC 표준쿠키에서 모양과 색깔이 RS를 첨가한 경우 개선되었다. RS 첨가로 쿠키의 텍스쳐도 영향을 주었으며 전체적인 품질은 땅콩쿠키나 AACC 표준쿠키 모두 RS를 첨가한 경우 개선됨을 알 수 있었다. RS3와 RS4를 밀가루 기준으로 30% 첨가하여 쿠키를 제조하면 저항전분 함량은 6.4%와 10.9% 증가하면서 품질도 개선하였다.

The effects of resistant starches on the quality characteristics of cookies were investigated by the physicochemical, instrumental and sensory properties of RS-added flours and cookies. Retrograded RS3 by autoclaving-cooling cycle and cross-linked RS4 after annealing treatment were used. The protein content of RS-added flour decreased, but the ash content of RS4-added flour increased slightly with increasing RS content. The RS levels of wheat flour, RS3- and RS4-added flours were 7.0%, 9.6-13.4% and 11.5-17.9%, respectively. The swelling powers of RS-added flours at 80$^{\circ}C$ decreased, but the solubility of RS3-added flour increased by 2-3 fold compared to that of control flour. Initial pasting temperature increased, but peak, holding, and final viscosities decreased with increasing RS content. The retrogradation degree of RS-added flours was lowered, because of the decreased consistency and breakdown viscosity. The yellowness of RS3-added flour increased with increasing RS3 content which induced browning reaction during baking. On the sensory test, RS-added cookies were significantly different in shape, color and overall quality (p<0.05), and their texture also affected. Overall quality was higher in peanut cookies than in AACC standard cookies and RS addition (up to 30%, w/w), regardless of the RS type, improved the cookie quality.

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