The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Optimization of Cookie Preparation by Addition of Polygonum multiflorum Radix Powder using Response Surface Methodology

반응표면분석법을 이용한 하수오 가루를 첨가한 쿠키의 제조조건 최적화

  • Yu, Hyeon Hee (Dept. of Food and Nutrition, Kunsan National University) ;
  • Oh, Jong Chul (Dept. of Statistics & Computer Science, Kunsan National University)
  • 유현희 (군산대학교 식품영양학과) ;
  • 오종철 (군산대학교 통계컴퓨터과학과)
  • Received : 2014.06.10
  • Accepted : 2014.08.05
  • Published : 2014.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The analytical results of the physical and mechanical properties for each sample including color L (P<0.01), color a (P<0.01), color b (P<0.01), spread ratio (P<0.001), and hardness (P<0.001) showed significant differences. The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), texture (P<0.001), flavor (P<0.01), taste (P<0.01), and overall quality (P<0.001). The optimal compositional ratios were determined to be 4.00 g for the Polygonum multiflorum Radix powder, 75.42 g for the butter, and 45.67 g for the sugar.

본 연구는 하수오 가루를 첨가한 과자류 개발을 위해 회전중심 합성계획법에 따라 하수오 가루, 버터, 설탕의 양을 독립변수로 하여 쿠키를 제조하고, 품질 특성을 조사하였으며, 반응표면분석법을 이용하여 최적배합비를 구하였다. 이화학적 특성과 물성 중 L값(명도), b값(황색도), 경도는 quadratic 모델이 채택되었고, a값(적색도), 퍼짐성은 Linear 모델이 채택되었다. 관능적 특성인 색, 외관, 조직감, 풍미, 맛, 전체적 기호도는 quadratic 모델이 채택되었다. 관능특성 검사 결과, 하수오 가루 첨가량의 증가에 따라 색, 외관, 맛, 전체적 기호도는 감소하였고, 조직감에는 거의 영향이 없었으며, 풍미는 중심점(4 g)까지 증가하다가 감소하였다. 버터 첨가량의 증가에 따라 색의 기호도는 감소하였고, 다른 기호도(외관, 조직감, 풍미, 맛, 전체적 기호도)는 중심점(60 g)까지 급격히 증가하다가 점차 감소하는 경향이었다. 설탕 첨가량의 증가에 따라 풍미, 맛은 중심점까지 급격히 증가하다가 중심점 이후부터는 증가폭이 적었으며, 다른 기호도(색, 외관, 조직감, 전체적 기호도)는 중심점(40 g)까지 증가하다가 감소하는 경향이었다. 또한 색, 풍미, 맛, 전체적 기호도에 대한 기호도는 하수오 가루 첨가량이 버터나 설탕 첨가량의 영향보다 컸으며, 외관은 설탕의 첨가량이 하수오 가루나 버터 첨가량보다, 조직감에는 버터 첨가량이 하수오 가루나 설탕 첨가량의 영향보다 컸다. 관능특성 검사 결과 중 유의성이 있었던 모든 항목의 최대값 목표범위를 충족시키는 최적의 배합량은 하수오 가루 4.00 g, 버터 75.42 g, 설탕 45.67 g으로 산출되었다.

Keywords

References

  1. American Association of Cereal Chemists. 2000. Approved Methods of the American Association of Cereal Chemists: Methods 10-50D, vol. 1. 10th Edition, St. Paul MN. USA
  2. Bae HJ, Lee HY, Paik JE. 2009. Physicochemical properties of sugar-snap cookies prepared with Chrysanthemum indicum Linne powder. Korean J Food & Nutr 22:570-576
  3. Bae MJ, Seo GJ, Park GS. 2011. Quality characteristics of the Hasuo (Polygoni multiflori Radix) muffin prepared with different types of sweeteners. Korean J Food Preserv 18:836-843 https://doi.org/10.11002/kjfp.2011.18.6.836
  4. Cho OH. 2007. Quality characteristics of black bean.black rice porridge prepared with different ratios Polygonum multiflorum Thunb. extract. MS Thesis, Myongji Univ. Seoul, Korea
  5. Choi SH. 2009. Quality characteristics of cookies prepared with Angelica gigas Nakai powder. Korean J Culinary Res 15:309-321
  6. Choi SH. 2012. Quality characteristics of Curcuma longa L. cookies prepared with various levels of rice flour. Korean J Culinary Res 18:215-226
  7. Han IH, Lee KA, Byoun KE. 2007. The antioxidant activity of Korean cactus (Opuntia humifusa) and the quality characteristics of cookies with cactus powder added. Korean J Food Cookery Sci 23:443-451
  8. Huang CH, Horng LY, Chen CF, Wu RT. 2007. Chinese herb radix Polygoni multiflorum as a therapeutic drug for liver cirrhosis in mice. J Ethnopharmacol 114:199-206 https://doi.org/10.1016/j.jep.2007.07.034
  9. Jeong EJ, Kim KP, Bang BH. 2013. Quality characteristics of cookies containing Platycodon grandiflorum powder. Korean J Food & Nutr 26:759-765 https://doi.org/10.9799/ksfan.2013.26.4.759
  10. Jeong SY, Han HS, Lee YJ. 2013. Effect of Polygoni multiflori Radix water extract on the proinflammatory mediators in RAW 264.7 cells induced by LPS. Kor J Herbology 28:101-109 https://doi.org/10.6116/kjh.2013.28.6.101
  11. Jia X, Chen JZ, Yang ZF, Chen H, Zhang JP, Zhang J, Jiang WF. 2008. Neuroprotective effect of tetrahydroxy stilbene glucoside on the rat model of Parkinson's disease. Chin J New Drugs 17:748-752
  12. Jin SY, Joo NM, Han YS. 2006. Optimization of iced cookies with the addition of pine leaf powder. Korean J Food Cookery Sci 22:164-172
  13. Joo NM, Lee SM, Jung HS, Park SH, Song YH, Shin JH, Jung HA. 2008. Optimization of cookie preparation by addition of yam powder. Korean J Food Preserv 15:49-57
  14. Joo SY, Choi HY. 2012. Antioxidant activity and quality characteristics of black rice bran cookies. J Korean Soc Food Sci Nutr 41:182-191 https://doi.org/10.3746/jkfn.2012.41.2.182
  15. Jung BM, Kim DS, Joo NM. 2013. Quality characteristics and optimization of cookies prepared with Opuntia humifusa powder using response surface methodology. Korean J Food Cookery Sci 29:1-10 https://doi.org/10.9724/kfcs.2013.29.1.1
  16. Kim DG, Kim MB, Kim H, Park JH, Lim JP, Hong SH. 2005. Herb Medicinal Pharmaconognosy. pp.797-800. Sinilsansa
  17. Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24:398-404
  18. Kim HK, Choi YH, Choi JS, Choi SU, Kim YS, Lee KR, Kim YK, Ryu SY. 2008. A new stilbene glucoside gallate from the roots of Polygonum multiflorum. Arch Pharm Res 31:1225-1229 https://doi.org/10.1007/s12272-001-2100-7
  19. Kim HY, Park JH. 2006. Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J Food Cookery Sci 22:855-863
  20. Kim MJ, Seo BI, Shin SS, Park JH. 2004. Effect of Polygoni multiflori Radix and Cynanchi wilfordii Radix on prevention of osteoporosis in ovaricetomized rats. Kor J Herbology 19:23-34
  21. Kim OK. 2008. Antidiabetic effect of Ha-Su-O(Polygoni radix). J Korean Oil Chemists' Soc 25:347-354
  22. Kim OS, Ryu HS, Choi HY. 2012. Antioxidant activity and quality characteristics of Acorn (Quercus autissima Carruther) cookies. Korean J Food Culture 27:225-232 https://doi.org/10.7318/KJFC/2012.27.2.225
  23. Lee EJ, Kim HI, Hong GJ. 2011. Quality characteristics of cookies added with Nelumbo nucifera G. powder. Korean J Food Culture 26:394-399
  24. Lee GS, Park GS. 2011. Quality characteristics of Jeungpyun prepared with different ratios of Polygonum multiflorum Thunb. powder. Korean J Food Cookery Sci 27:35-46 https://doi.org/10.9724/kfcs.2011.27.4.035
  25. Lee JH, Soung YH, Lee SM, Jung HS, Paik JE, Joo NM. 2008. Optimization of iced cookie with arrowroot powder using response surface methology. Korean J Food Cookery Sci 24:76-83
  26. Lee KM, Lee JS, Kim YC. 2010. The effect of Polygoni multiflori Radix water extracts on enzyme activities and gene expression relevant to hair growth in C57BL/6 mice. J Cosmetologica Sci 6:287-294
  27. Li JB, Lin M. 1993. The study on the constituents of the roots of Polygonum multiflorum Thunb. Chin Tradit Herb Drugs 24:115-118
  28. Lim JM, Kwon HJ, Yong SE, Choi JH, Lee CH, Kim TJ, Park PS, Choi YH, Kim EM, Park SY. 2013. Antioxidant activity and quality characteristics of rice wine cakes cookies with different ratio of Astragalus memvranaceus. Korean J Food Cookery Sci 29:11-18 https://doi.org/10.9724/kfcs.2013.29.1.11
  29. Na MK, Park JY, An RB, Lee SM, Kim YH, Lee JP, Seong RS, Lee KS, Bae KH. 2000. Quality evaluation of Polygoni multiflori Radix. Kor J Pharmacogn 31:355-339
  30. Nam SJ, Park GS. 2012. Optimization and quality characteristics of Sulgidduk added with Hasuo (Polygoni multiflori Radix). J East Asian Soc Dietary Life 22:25-32
  31. Pareyt B, Talhaoui F, Kerckhofs G, Brijs K, Goesaert H, Wevers M, Delcour JA. 2009. The role of sugar and fat in sugarsnap cookies: Structural and textural properties. J Food Eng 90:400-408 https://doi.org/10.1016/j.jfoodeng.2008.07.010
  32. Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21:94-102
  33. Park HS, Lee MH, Lee JY. 2011. Quality characteristics and potentialities of sugar-snap cookies with red ginseng powder. Korean J Culinary Res 17:171-183
  34. Park SH. 2012. Quality characteristics of red ginseng and Pleuropterus multiflorus paste during storage. MS Thesis, Daeguhaany Univ. Daegu, Korea
  35. Perez S, Matta E, Osella C, Torre M, Sanchez HD. 2013. Effect of soy flour and whey protein concentrate on cookie color. LWT-Food Sci Techno 50:120-125 https://doi.org/10.1016/j.lwt.2012.06.015
  36. Seo H. 2012. Effects of digestive smooth muscle and antioxidants from Pleuropterus multiflorus root ethanol extracts. MS Thesis, Soonchunhyang Univ. Asan, Korea
  37. Song JH, Lee JH. 2014. The quality and antioxidant properties of cookies containing Codonopsis lanceolata powder. Korean J Food Sci Technol 46:51-55 https://doi.org/10.9721/KJFST.2014.46.1.51
  38. Walker S, Seetharaman K, Goldstein A. 2012. Characterizing physicochemical changes of cookies baked in a commercial oven. Food Res Int 48:249-256 https://doi.org/10.1016/j.foodres.2012.04.003
  39. Wu XQ. 2009. General review on chemical constituents and pharmacological effects of Polygoni multiflori Radix. LiShiZhen Med Mater Med Res 20:146-147