Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Antioxidative Effect of Cookies Made with Capsosiphon fulvescens Powder

매생이 분말을 첨가하여 제조한 쿠키의 품질특성과 항산화효과

  • Lee, Ga-Wha (Food Science and Nutrition, Graduate School, Chonnam National University) ;
  • Choi, Min-Ja (Nutrition Education, Graduate School of Education, Chonnam National University) ;
  • Jung, Bok-Mi (Food Science and Nutrition, Chonnam National University)
  • 이가화 (전남대학교 대학원 영양식품학) ;
  • 최민자 (전남대학교 교육대학원 영양교육) ;
  • 정복미 (전남대학교 영양식품학)
  • Received : 2010.05.17
  • Accepted : 2010.06.28
  • Published : 2010.08.31
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Abstract

In this study, we investigated the quality characteristics of cookies containing mesangi powder (MP). The cookies were stored at 30 $^{\circ}C$ for 28 days. The pH of the dough decreased significantly upon the addition of MP. The spread factor of the cookies also decreased significantly with more MP added to the cookie recipe. The loss rate of cookies was significantly higher in 3% and 5% cookies than in control and 7% cookies. The leavening rate was significantly decreased upon the addition of MP. Hardness was significantly higher in 5% and 7% cookies than in control cookies. The L, a, b values of cookies were significantly reduced at higher MP content. The results of sensory evaluation showed that cookies made with MP did not differ significantly from the control, except in color and moistness. The mineral contents of cookies increased in dose-dependent fashion with MP concentration. The acid and peroxide values were lower in cookies with 5% MP than other cookies.

본 연구는 매생이 분말의 첨가량을 3~7%로 달리하여 쿠키를 제조한 후 쿠키의 이화학적 품질특성 및 저장기간 중 지질산화효과를 측정하였다. 반죽의 밀도는 대조군과 매생이 첨가군간에 차이가 없었으나 반죽의 pH는 매생이 분말의 첨가량에 증가함에 따라 유의적으로 감소하였다. 쿠키의 퍼짐성은 대조군에 비해 3%군과 5%군은 유의적으로 높았으나 7%군은 유의적으로 낮게 나타났다. 손실율은 대조군과 7%군은 차이가 없었으나 3%와 5%군은 대조군에 비해 유의적으로 낮게 나타났다. 팽창율은 매생이 분말 첨가량이 증가함에 따라 유의적으로 감소하였다. 쿠키의 조직감은 대조군과 3%군과는 차이가 없었으나 5%와 7%군은 대조군에 비해 유의적으로 높게 나타났다. 색도의 경우 명도는 매생이 분말의 첨가량이 증가할수록 유의적으로 낮게 나타났으며, 녹색도는 대조군에 비해 매생이 첨가군에서 높게 나타났다. 황색도 역시 대조군에 비해 매생이 분말의 첨가량이 증가할수록 유의적으로 낮게 나타났다. 쿠키의 관능평가 결과 색은 대조군에 비해 3%군과 7%군은 유의적으로 낮게 나타났으며, 촉촉함 정도에서는 대조군에 비해 7%군에서 유의적으로 높게 나타났다. 쿠키의 무기질 함량은 대조군에 비해 매생이 첨가 쿠키에서 측정한 모든 무기성분이 높게 나타났다. 저장기간 중 매생이 분말 첨가 쿠키의 산가와 과산화물가는 대조군에 비해 매생이 첨가군에서 모두 낮게 나타났으며 특히 5%군에서 가장 낮게 나타났다. 이러한 연구결과를 볼 때 해조류인 매생이를 이용하여 쿠키를 제조할 수 있을 뿐 아니라, 특히 매생이 분말 5% 첨가군이 산패 억제에 효과가 있으므로 적절한 양의 매생이 분말을 첨가한 쿠키가 일반 쿠키에 비하여 저장기간을 증가시킴을 알 수 있었다.

Keywords

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