Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Sugar-snap Cookies by additions of Curcuma Longa L. Powder

강황분말을 첨가한 Sugar-snap cookies의 품질 특성

  • Choi, Young-Sim (Dept. of Food & Culinary Arts, Suwon Women's College) ;
  • Lee, Myung-Ho (Dept. of Hotel Culinary Arts, Shinheung College) ;
  • Jhee, Ok-Hwa (Dept. of Practical Arts Education, Gongju National University of Education)
  • 최영심 (수원여자대학 식품조리과) ;
  • 이명호 (신흥대학 호텔조리과) ;
  • 지옥화 (공주교육대학교 실과교육학과)
  • Received : 2010.11.11
  • Accepted : 2011.03.19
  • Published : 2011.03.31
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Abstract

The purpose of this study is to investigate the quality characteristics of sugar-snap cookies prepared with Curcuma Longa L. powder(0, 3, 6, 9, 12, 15%) substituted for flour. The pH of the dough of sugar-snap cookies ranged from 6.58 to 7.32, and their moisture contents ranged from 9.09% to 10.77%. The width and spread factor of sugar-snap cookies decreased significantly with increase in Curcuma Longa L powder content(p<0.05); Lightness decreased significantly as the Curcuma Longa L. powder content increased while redness and yellowness increased significantly(p<0.05). Hardness increased with more powder added, and sensory evaluation indicated that the samples with 6% of the powder received higher scores in terms of taste, color, flavor, texture and overall tastes. As a result, sugar-snap cookies with 6% of Curcuma Longa L. powder were valued as best.

본 연구는 강황분말의 첨가량(0, 3, 6, 9, 12, 15%)을 달리 한 sugar-snap cookies의 품질 특성과 관능특성을 평가한 것으로 강황분말을 첨가한 sugar-snap cookies 반죽의 pH는 6.58~7.32 범위였으며 sugar-snap cookies의 수분함량은 9.09~10.77% 사이의 범위였다. 퍼점성은 유의적으로 낮아지는 경향을 보였으며, 강황분말 첨가량이 증가할수록 쿠키의 명도는 감소하고 a값과 b 값은 유의적으로 증가하는 경향이 나타났다(p<0.05). 경도(hardness)는 강황분말 첨가량이 증가할수록 증가하였으며 관능검사는 맛, 색, 향, 조직감, 전체적인 기호도의 항목에서 강황분말 첨가향이 6%일 때 전반적으로 가장 높게 평가되어, 6%의 강황분말을 첨가한 sugar-snap cookies 제조가 적합하다고 사료된다.

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