Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Characteristics of Rice Cookies Prepared with Yacon (Smallanthus Sonchifolius) Powder

야콘 가루를 첨가한 쌀쿠키의 이화학적 품질 특성

  • Lee, Jeong-Ae (Division of Food and Culinary Science, Howon University)
  • Received : 2014.04.21
  • Accepted : 2014.06.15
  • Published : 2014.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.

야콘을 첨가한 쿠키를 제조하여 특성을 조사하였다. 야콘 가루 첨가 쿠키는 밀도간에 영향을 미치지 않았으며 pH는 야콘 가루 첨가량이 증가할수록 감소하였다 야콘 가루 12% 첨가군이 가장 높은 수분함량을 보였다. 대조군보다 야콘 가루 첨가군의 퍼짐성이 더 높았으며 손실률과 팽창률은 대조군이 높았으며 전반적으로 야콘 가루를 첨가할수록 퍼짐성은 증가하고 손실률과 팽창률은 감소하는 경향을 보였다. 야콘 가루를 첨가할수록 쿠키의 색도는 명도 L값과 황색도 b값은 낮아지고 적색도 a값은 증가하는 경향을 보였다. 야콘 가루 3%와 6% 첨가군은 대조군과 유의적인 차이가 없었으나 야콘 가루 9%와 12% 첨가군은 대조군보다 낮은 경도 값을 보였다. 이는 야콘 가루를 첨가할수록 수분함량이 높았으므로 수분함량 차이로 인해 경도가 낮아진 것으로 사료된다. 야콘 가루 첨가 쿠키의 DPPH 라디칼 소거능에 대한 결과는 야콘 가루 첨가량이 많을수록 DPPH 라디칼 소거능이 증가하여 12% 첨가군이 가장 높았다. 외관의 기호도는 대조군과 야콘 가루 3%, 6% 첨가군을 선호하였으며 야콘 6% 첨가군이 가장 높은 기호도를 보여 시료간의 유의적인 차이가 있었다. 맛의 기호도는 야콘 가루 6% 첨가군, 3% 첨가군 순으로 높게 나타났으며, 전반적인 기호도에서 6% 첨가군이 높은 기호도를 보였다. 이상의 결과에서 가루에 야콘 분말을 첨가하면 쿠키의 물성이나 기호도 등에서 좋은 영향을 주는 것으로 나타나 항산화성과 관능적 평가에서 6% 정도 첨가하는 것이 가장 좋을 것으로 사료 된다. 이와 같이 본 실험을 통하여 야콘 쿠키의 건강 기능성 측면을 고려한 상품으로서의 소비자의 만족도와 제품개발 가능성을 확인 하였다.

Keywords

References

  1. Bae HJ, Lee HY, Lee JH, Lee JH (2010). Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies. Food engineering progress 14(3);256-262.
  2. Bang BH, Kim KP, Jeong EJ (2013). Quality characteristics of cookies that contain different amounts of chlorella powder. Korean Journal of Food Preservation 20(6):798-804. https://doi.org/10.11002/kjfp.2013.20.6.798
  3. Cho HS, Kim KH (2008). Quality Characteristics of Cookies fortified with Skate (Raja kenojei) PowderJournal of the Korean Society of Dietary Culture. 23(6):771-778.
  4. Cho HS, Kim KH (2013). Quality Characteristics of Cookies Prepared with Loquat (Eriobotrya japonica Lindl.). Leaf Powder Korean J Food & Nutr 42(11):1799-1804.
  5. Cho HS, Park BH, Kim KH, Kim HA (2006). Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J Food Culture 21(5):54-549.
  6. Choi SH (2009). Quality Characteristics of Cookies Prepared with Angelica Giages Nakai Powder. Korean J Culinary Research 15(2):309-321.
  7. Choi YS, Lee MH, Jhee OK (2011). Quality Characteristics of Sugar-snap Cookies by additions of Curcuma Longa L. Powder. Korean J Culinary Research 17(2):198-208.
  8. Han JS, Kim JA, Han GP, Kim DS, Kozukue N, Lee KR (2004). Quality characteristics of functional cookies with added potato peel. Korean J Soc Food Cookery Sci 20(6):607-613.
  9. Ji JR, Yoo SS (2010). Quality Characteristics of Cookies with Varied Concentrations of Blueberry Powder. The East Asian Society of Dietary Life 20(3):433-438.
  10. Joo SY, Choi HY (2012). Antioxidant activity and quality characteristics of cookies with chestnut inner shell. Korean J Food & Nutr 25(2):224-232. https://doi.org/10.9799/ksfan.2012.25.2.224
  11. Joo SY, Kim OS, Jeon HK, Choi HY (2013). Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn (Quercus species) Powder. Korean Society of Food & Cookery Science 29(2):177-184. https://doi.org/10.9724/kfcs.2013.29.2.177
  12. Jung KJ, Lee SJ (2011). Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder. Korean J Food & Nutr 40(10):1453-1459. https://doi.org/10.3746/jkfn.2011.40.10.1453
  13. Kang HJ, Choi HJ, Lim JK (2009). Quality Characteristics of Cookies with Ginseng Powder. Journal of the Korean Society of Food Science and Nutrition 38(11):1595-1599. https://doi.org/10.3746/jkfn.2009.38.11.1595
  14. Kang KO (2013). Analysis of Antioxidant Effects and Antimicrobial Activity of Extracts from Yacon (Polymnia sonchifolia) Powder. The East Asian Society of Dietary Life 23(2):374-381.
  15. Kang NE, Kim HY (2005). Quality characteristics of health concerned functional cookies using crude ingredients. Korean J Food Culture 20(3):331-336.
  16. Kang YK, Ko MR(2004). Effect of transplanting date on growth and yield of yacon. Korean J Crop Sci 49(3):188-193.
  17. Kim AR, Lee JJ, Lee YM, Jung HO, Lee MY (2010). Cholesterollowering and anti-obesity effects of Polymnia sonchifolia Poepp & Endl. powder in rats fed a high fat-high cholesterol diet. J. Korean Soc. Food Sci. Nutr 39(2):201-218.
  18. Kim GS, Park GS(2008). Quality Characteristics of Cookies Prepared with Lotus Leaf Powder. Korean Society of Food & Cookery Science. 24(3):398-404.
  19. Kim HS, Shin ES, Lyu ES (2010). Optimization of Cookies Prepared with Hizikia fusiformis Powder Using Korean Society of Food & Cookery Science 26(5):627-635.
  20. Kim IS, Lee J, Lee JS, Shin DY, Kim MJ, Lee MK (2010). Effect of Fermented Yacon (Smallanthus Sonchifolius) Leaves Tea on Blood Glucose Levels and Glucose Metabolism in High-Fat Diet and Streptozotocin-Induced Type 2 Diabetic Mice. Journal of Nutrition and Health 43(4):333-341.
  21. Kim MS, Park JD, Lee HY, Kum JS (2013). Effect of Rice Flour Prepared with Enzyme Treatment on Quality Characteristics of Rice Cookies. Korean J Food & Nutr 42(9):1439-1445. https://doi.org/10.3746/jkfn.2013.42.9.1439
  22. Kim SG, Kim SY, Kang KO (2012). Quality Characteristics of Yellow Layer Cake Containing Yacon Powder. The East Asian Society of Dietary Life 22(3):378-385.
  23. Kim SK, Choi YS (2013). The Quality Characteristics of Rice Cookies Added with Guava(Psidium guajava L.) Powder. Korean J Culinary Research 19(3):248-258.
  24. Kim WM, Kim MK, Byun MW, Lee GH (2012). Physical andsensory characteristics of bread prepared by substituting sugarwith yacon concentrate. J. Korean Soc. Food Sci. Nutr 41(9):1288-1293. https://doi.org/10.3746/jkfn.2012.41.9.1288
  25. Kim YS (2005). Antimicrobial activity of yacon K-23 and manufactureof functional yacon jam. Korean J. Food Sci. Technol 37(6):1035-1038.
  26. Kwon YR, Jung MH, Cho JH, Song YC, Kang HW, Lee WY, Youn KS (2011). Quality Characteristics of Rice Cookies Prepared with Different Amylose Contents. Korean J Food & Nutr 40(6):832-838. https://doi.org/10.3746/jkfn.2011.40.6.832
  27. Lee AR (2010). Study on the Development of Cooked Rice according to the Different Coating Ratio of Yacon(Polymia sonchifolia) Root and Its Antioxidant and Sensory Properties. The Korean Society of Food and Nutrition 23(4):600-606.
  28. Lee ES, Shim JY (2010). Quality Characteristics of Sulgidduk with Yacon Powder. Korean Society of Food & Cookery Science 26(5):545-551.
  29. Lee HJ, Pak HO, Jang JS, Kim SS, Han CK, Oh JB, Do WY(2011). Antioxidant activity and quality characteristics of american cookies prepared with Job's Tears(Coix lachrymajobi L.)Chungkukjang powder and wheat bran powder. Korean J Food Nutr 24(1):85-93. https://doi.org/10.9799/ksfan.2011.24.1.085
  30. Lee JH, Ko JC(2009). Physicochemical Properties of Cookies Incorporated with Strawberry Powder Food engineering progress. 13(2):79-84.
  31. Lee JH, Son SM (2011). Quality of sponge cakes incorporated with yacon powder. Food Eng. Prog 15(3) :269-275.
  32. Lee JK, Lim JK(2013). Effects of Roasted Soybean Flour on Textural Properties of Rice Cookies. Korean J Food & Nutr 42(9):1426-1432. https://doi.org/10.3746/jkfn.2013.42.9.1426
  33. Lee JO, Lee SA, Kim KH (2008). Quality Characteristics of Cookies Added with Hot-Air Dried Yellow and Red Onion Powder. J Korean Soc Food Sci Nutr 37(3):342-347. https://doi.org/10.3746/jkfn.2008.37.3.342
  34. Lee MK, Choi SR, Lee J, Choi YH, Lee JH, Park KU, Kwon SH, Seo KI (2012). Quality Characteristics and Anti-Diabetic Effect of Yacon Vinegar. J Korean Soc Food Sci Nutr 41(1):544-1559.
  35. Lee NY (2012). Starch and Pasting Characteristics of Various Rice Flour Collected from Markets. Korean Journal of Food Preservation 19(2):257-262. https://doi.org/10.11002/kjfp.2012.19.2.257
  36. Lee SY, Yoo KM, Moon BK, Hwang IK(2010). A study on thedevelopment of vinegar beverage using yacon roots (Smallanthussonchifolius) and analysis of components changes duringthe fermentation. Korean J. Food Cookery Sci 26(1):95-103.
  37. Lim EJ, Kim JY (2009). Quality Characteristics of Cookies Added with Broccoli (Brassica oleracea var. italica Plenck) Powder. The East Asian Society of Dietary Life 19(2):210-215.
  38. Liu YN, Jeong DH, Jung JH, Kim HS (2013.) Quality Characteristics and Antioxidant Activities of Cookies added with Purple Sweet Potato Powder. Korean Society of Food & Cookery Science 29(3):275-281. https://doi.org/10.9724/kfcs.2013.29.3.275
  39. Moon MJ, Yoo KM, Kang HJ, Hwang IK, Moon BK (2010). Antioxidative activity of yacon and changes in the quality characteristicsof yacon pickles during storage. Korean J. Food Cookery Sci 26(3):263-271.
  40. Park HS, LeeMH, Lee JY (2011). Quality Characteristics and Potentialities of Sugar-snap Cookies with Red Ginseng Powder. Korean J Culinary Research 17(1):1171-183.
  41. Park JS, Kim HS, Chin KB (2012). The Antioxidant Activity of Yacon (Polymnia sonchifoliaty) and its Application to the Pork Patties as a Natural Antioxidant. Korean journal for food science of animal resources 32(2):190-195. https://doi.org/10.5851/kosfa.2012.32.2.190
  42. Park JS, Yang JS, Hwang BY, Yoo BK, Han K. (2009). Hypoglycemic effect of yacon tuber extract and its constituent, chlorogenic acid, in streptozotocin-induces diabetic rats. Biomol Ther 17:(3)256-262. https://doi.org/10.4062/biomolther.2009.17.3.256
  43. Park KJ, Jin HS, Park SH, Kim EH, KimJK (2008). Antihyperglycemia Effect of Medicinal Plants Mixture in Streptozotocin-Induced Diabetic Rats. J Korean Soc Food Sci Nutr 37(12):11544-1559.
  44. Song JY, Shin M. (2007). Effects of soaking and particle sizes on the properties of rice flour and gluten-free rice brad. Food Sci Biotechnol 16:759-764.
  45. Yang JS (2009). Effect of Yacon Tuber Extract and Its Constituent, Chlorogenic Acid, in Streptozotocin-Induced Diabetic Rats. MS Thesis, Chungbuk National University 5-31, Chungbuk.