Korean Journal of Human Ecology (한국생활과학회지)

Korean Association of Human Ecology (한국생활과학회)
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Quality Characteristics and Antioxidant Activity of Cookies added with Aloe vera Powder

알로에 베라 분말을 첨가한 쿠키의 품질 특성과 항산화 활성

  • Yu, Hyeon Hee (Department of Food and Nutrition, Kunsan National University)
  • 유현희 (군산대학교 자연과학대학 식품영양학과)
  • Received : 2014.08.08
  • Accepted : 2014.10.06
  • Published : 2014.10.31
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Abstract

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 2, 4, 6 and 8%) of Aloe vera powder(AVP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Density of the dough, spread factor, moisture content, a and b value, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of AVP, whereas pH and L value and hardness of the cookies significantly decreased. The results of sensory evaluation showed that cookies made with 2 and 6% AVP did not significantly differ from the control. From the sensory evaluation test, cookies with 4% of AVP were the best except in appearance among all the samples studied. Therefore the result of this study suggest that AVP is a good ingredient for increasing the consumer acceptability and antioxidant activity of cookies.

본 연구에서는 AVP를 첨가(0, 2, 4, 6, 8%)한 쿠키를 제조하여 쿠키의 품질특성과 항산화 활성을 측정하였다. 실험결과 반죽 pH는 AVP 첨가량이 증가할수록 유의적으로 감소하였고, 반죽 밀도는 대조군과 2%와 4% AVP는 유의적 차이가 없었으나 6%와 8% AVP군에서는 유의적으로 증가하여(p<0.001) 대체로 AVP 첨가량이 증가함에 따라 증가하는 경향이었다. 퍼짐성 지수는 대조군과 2% AVP 간에는 유의적 차이가 없었으나, 4% AVP이상에서는 대조군보다 유의적으로 증가하여 (p<0.001), AVP 첨가량이 증가함에 따라 증가하였고, 수분함량도 AVP 첨가량이 증가함에 따라 증가하는 경향이었다(p<0.001). 쿠키의 색도는 대조군에 비해 AVP 첨가량이 증가함에 따라 L값은 감소, a값과 b값은 증가하는 경향이었다. 경도는 AVP 첨가량에 따라 감소하였다(p<0.001). AVP 첨가 쿠키의 총 페놀 화합물과 DPPH radical 소거능을 측정한 결과 첨가량이 증가함에 따라 총 페놀 화합물과 DPPH radical 소거능이 증가하였다. 쿠키의 관능검사(색, 맛, 외관, 조직감, 향, 전반적인 기호도)에서, 외관을 제외하고는 색, 맛, 조직감, 향, 전체적 기호도는 4% AVP가 대조군보다 높았다. 대체적으로 대조군, 2%와 6% AVP는 유의적 차이가 없었으나 8% AVP는 유의적으로 낮았다(p<0.001). 이상의 결과로 알로에 첨가 쿠키 제조 시 품질특성, 항산화성, 기호도 면에서 4%의 AVP을 첨가하는 것이 가장 적합할 것으로 본다.

Keywords

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