Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics of Cookies Prepared with Lotus Leaf Powder

연잎 분말을 첨가한 쿠키의 품질특성

  • Kim, Gui-Sun (Department of Hotel Culinary Art, Gumi College) ;
  • Park, Geum-Soon (Faculty of Food Technology and Service, Catholic University of Daegu)
  • 김귀순 (구미1대학 호텔조리계열) ;
  • 박금순 (대구가톨릭대학교 식품 외식산업학부)
  • Published : 2008.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the quality characteristics of cookies prepared with lotus leaf powder(0,1,3,5,7%) substituted for flour. The pH of the cookie dough decreased significantly at all levels of lotus leaf powder. The highest dough value was 1.25, which occurred in the 1% lotus leaf powder group; however there were no significant differences among the test groups. Upon comparing the spread factor values of samples the results showed there was an inverse relationship with the lotus leaf powder concentration as compared to the control(13.53). In addition, Hunter's color L, a and b values significantly decreased with increasing lotus leaf powder content (p < .001). According to textural measurements, the substitution of $1{\sim}7%$ for flour resulted in increased hardness, cohesiveness, springiness, and brittleness when samples were compared to the control. Finally, based on sensory evaluations results, the color of the cookies increased dose dependently with the lotus leaf powder concentration. And the cookies containing $1{\sim}3%$ had the highest scores.

Keywords

References

  1. Baek WH. 2008. Physicochemical and Quality characteristics of noodles prepared with different concentrate of lotus leaf powder and extract. Master thesis. The Catholic University of Daegu pp 1-45
  2. Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookoes made with sea tangle powder. Korean J Food Culture 21(5):541-549
  3. Han JS, Kim JA, Han GP, Kim DS, Nobuyuki Kozukue, Lee KR. 2004. Quality characteristics of functional cookies with added potato peel. Korean J Soc Food Cookery Sci 20(6):607-613
  4. Han IH, Lee KA, Byoun KE. 2007. The Antioxidant activity of Koran cactus(opuntia humifusa) and the quality characteristic of cookies with cactus powder added. Korean J Food Cookery Sci 23(4):443-451
  5. 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
  6. Kim DC, Kim DW, In MJ. 2006. Preparation of lotus tea and its quality characteristics. J Korean Soc Appl Biol Chem 49(2):163-164
  7. Kim HY, Lee IS, Kang JY, Kim GY. 2002. Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci Technol 34(4):642-646
  8. Kim HY, Park JH. 2006. Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J Food Cookery Sci 22(6):855-863
  9. Kim SB, Rho SB, Rhyu DY, Kim DW. 2005. Effect of nelumbo nucifera leaves on hyperlipidemic and atherosclerotic bio F1B hamster. Kor J Pharmacogn 36(3):229-234
  10. Ko BS, Jun DW, Jang JS, Kim JH, Park SM, 2006. Effect of sasa borealis and white llotus roots and leaves on insulin action and secretion in vitro. Korean J Food Sci Technol 38(1):114-120
  11. Ko YJ, Joo NM. 2005. Quality characteristics and optimization of iced cookie with addition of jinuni bean(Rhynchosia volubilis). Korean J Food Cookery Sci 21(4): 514-527
  12. Koh WB, Noh WS. 1997. Effect of sugar particle size and level on cookie spread. J East Asian Dietary Life 7(2):159-165
  13. Kwak DY, Kim JH, Kim JK, Shin SR, Moon KD. 2002. Effects of hot water extract from roasted safflower(Carthamus tinctorius L.)seed on quality of cookies. Korean J Food Preservation 9(3):304-308
  14. Lee HK, Choi YM, Noh DO, Suh HJ. 2005. Antioxidant effect of Korean traditional lotus liquor(Yunyupju). International J Food Sci Technol 40(7):709-715 https://doi.org/10.1111/j.1365-2621.2005.00990.x
  15. Lee JA, Park GS, An SH. 2002. Comparative of physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J Soc Food Cookery Sci 18(2):238-246
  16. Lee JS, Oh MS. 2006. Quality characteristics of cookies with black rice flour. Korean J Food Cookery Sci 22(2):193-203
  17. Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Chin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr 19(1):1-7
  18. Lee KS, Kim MG, Lee KY. 2006a. Antioxidative activity of ethanol extract from lotus(Nelumbo nucifera) leaf. J Korean Soc Food Sci Nutr 35(2):182-186 https://doi.org/10.3746/jkfn.2006.35.2.182
  19. Lee KS, Oh CS, Lee KY. 2006b. Antioxidant effect of the fraction extract from a lotus(Nelumbo nucifera) leaf. J Korean Soc Food Sci Nutr 35(2):219-223 https://doi.org/10.3746/jkfn.2006.35.2.219
  20. Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. Korean J Food Culture 21(6):685-694
  21. Lee SM, Jung HA, Joo NM. 2006. Optimization of iced cookie with the addition fried red ginseng powder. Korean J Food & Nutr 19(4):448-459
  22. Lee SM, Ko YJ, Jung HA, Paik JE, Joo NM. 2005. Optimization of iced cookie with the addition of dried sweet pumpkin powder. Korean J Food Culture 20(5):516-524
  23. 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(1):94-102
  24. Shin GM, Roh SH. 1999. A study on the texture of cookie depending the quality of green tea. Culinary Research 5(2):133-146
  25. Shin JH, Lee SJ, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies with added concentrations of garlic juice. Korean J Food Cookery Sci 23(5):609-614
  26. Shin MK, Han SH. 2006. Effect of lotus(Nelumbo nucifera) leaf powder on lipid concentrations in rats fed high fat diet rats. Korean J Food Culture 21(2):202-208
  27. Yoon SJ. 2007. Quality characteristics of sulgitteok added with lotus leaf powder. Korean J Food Cookery Sci 23(4):433-442