The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Quality Characteristics of Cookies with Added Boehmeria nivea

모시잎 첨가량에 따른 쿠키의 품질 특성

  • Paik, Jae-Eun (Dept. of Food and Nutrition, Bucheon University) ;
  • Bae, Hyun-Joo (Dept. of Food & Nutrition, Daegu University) ;
  • Joo, Na-Mi (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Lee, Soo-Jeong (Dept. of Food and Nutrition, Bucheon University) ;
  • Jung, Hyeon-A (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Ahn, Eun-Mi (Dept. of Herbal Foodceutical Science, Daegu Haany University)
  • 백재은 (부천대학 식품영양과) ;
  • 배현주 (대구대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 식품영양학과) ;
  • 이수정 (부천대학 식품영양과) ;
  • 정현아 (대구한의대학교 한방식품조리영양학부) ;
  • 안은미 (대구한의대학교 한방식품약리학과)
  • Received : 2010.08.27
  • Accepted : 2010.10.25
  • Published : 2010.12.01
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Abstract

In this study, Boehmeria nivea were extracted with water and ethanol, and antioxidative activity was investigated along with the quality of cookies prepared with added Boehmeria nivea, as a functional food. Among the water and ethanol extracts, high electron donating abilities were found. we selected various quantities of Boehmeria nivea(0%, 3%, 6%, 9%, 12%, 15%) to add to the cookies as an independent variable and performed sensory tests, as well as, measured chromaticity, and property of matter measurements. The rates of brightness, redness, and yellowness(p<0.001) changed significantly with increasing quantities Boehmeria nivea. The rates for spread ratio, hardness, brittleness, and chewiness(p<0.001) also changed siginificantly with increasing amounts Boehmeria nivea. Finally, texture(p<0.05), appearness, sweetness(p<0.01), bitterness, and overall quality(p<0.001) were examined in sensory tests and showed significant differences. Based on the above results, the cookies that contained 3~9% of Boehmeria nivea presented the best quality.

Keywords

References

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