The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Cookies containing Platycodon grandiflorum Powder

도라지 분말을 첨가한 쿠키의 품질 특성

  • 정은자 (을지대학교 보건산업대학 식품영양학과) ;
  • 김관필 (롯데제과) ;
  • 방병호 (을지대학교 보건산업대학 식품영양학과)
  • Received : 2013.10.25
  • Accepted : 2013.11.21
  • Published : 2013.12.31
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Abstract

This study investigated the quality characteristics of cookies containing Platycodon grandiflorum powder, which is well known for its various functions and biological activity. Cookie samples were prepared by adding the Platycodon grandiflorum powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness and sensory evaluation of cookies were examined. The results showed that the pH and moisture of cookies were decreased when more amount of Platycodon grandiflorum powder was added. Regarding the color of cookies, the L value was decreased when more amount of Platycodon grandiflorum powder was added, where as the a value and b value were increased (p<0.001, p<0.01). The spread factor of cookies generally increased as more amount of Platycodon grandiflorum powder was added, but it was not statistically significant. The hardness of the cookies decreased as more amount of Platycodon grandiflorum powder was added. Cookies containing 1% of Platycodon grandiflorum powder showed the highest scores for overall acceptability, color, taste and texture. Regarding the flavor of cookies, the control showed the highest score, and the score decreased as more amount of Platycodon grandiflorum powder was added.

본 연구는 여러 가지 기능성과 생리활성을 가지고 있는 도라지를 활용하고자 도라지 분말을 0%, 1%, 3%, 5% 첨가하여 도라지 쿠키를 제조한 후 그 품질 특성을 측정하였다. 도라지 분말의 첨가량이 증가할수록 쿠키의 수분 함량과 pH가 낮아졌다. 쿠키의 색도는 도라지 분말의 첨가량이 많아질수록 명도(L)는 감소했으며, 적색도(a)와 황색도(b)는 증가하였다(p<0.001, p<0.01). 쿠키의 퍼짐성 지수는 도라지 분말의 첨가량이 많아질수록 높아졌으나, 도라지 분말의 첨가량과 쿠키의 퍼짐성 간에는 통계적으로 유의한 차이를 나타내지 않았다. 도라지 쿠키의 경도는 첨가량의 증가와 함께 낮아지는 것으로 나타났다. 도라지 쿠키의 관능적 특성은 1% 첨가군이 색과 맛, 조직감, 전체적인 기호도가 가장 높았으며, 풍미는 무첨가군이 가장 높았고, 도라지 분말 첨가량이 증가할수록 낮았다(p<0.001).

Keywords

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