한국식품저장유통학회지 (Food Science and Preservation)

  • 제22권2호
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  • Pages.211-217
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  • 2015
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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세발나물 분말을 첨가한 쿠키의 품질특성

Quality characteristics of cookies added with Spergularia marina Griseb powder

  • 손희경 (조선대학교 식품영양학과) ;
  • 공현미 (조선대학교 식품영양학과) ;
  • 차선숙 (조선대학교 식품영양학과) ;
  • 최유정 (조선대학교 식품영양학과) ;
  • 이재준 (조선대학교 식품영양학과)
  • 투고 : 2015.03.12
  • 심사 : 2015.04.09
  • 발행 : 2015.04.30
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초록

본 연구는 세발나물의 활용 범위를 다양화하기 위하여 생리활성이 우수한 동결건조 세발나물 분말을 각각 0%(대조군, C), 1%(SM1), 3%(SM3) 및 9%(SM9) 첨가한 쿠키를 제조한 후, 관능검사 및 품질특성을 살펴보았다. 세발나물 쿠키의 일반성분 분석 결과 수분의 함량은 세발나물 분말 첨가량이 증가할수록 대조군(C)에 비해 유의하게 낮아졌고, 조단백질 함량은 대조군(C)에 비해 SM9군이 4.27%로 가장 낮은 값을 나타냈으며, 조지방 및 조회분 함량은 세발 나물 첨가량에 관계없이 유의적 차이가 없었다. 쿠키의 퍼짐성 지수는 세발나물 분말 첨가군들(SM1, SM3, SM9)이 대조군(C)과 비교하여 유의적으로 감소하였다. 쿠키의 색도는 세발나물 분말 첨가량이 증가함에 따라 명도(L값)과 적색도(a값)은 낮아지고, 황색도(b값)은 높아지는 경향을 보였다. 쿠키의 경도는 대조군(C), SM1군 및 SM3군은 유의차가 없었으나 세발나물 분말 첨가군 중 SM9군이 큰 폭으로 증가하여 가장 높은 값을 나타냈다. 관능평가 결과 쿠키의 향미, 맛, 조직감에 있어서는 세발나물 분말 3%(SM3), 9%(SM9) 첨가군이 높은 점수를 받아 유의적인 차이를 나타냈고, 전체적인 기호도 면에서는 3% 첨가군(SM3)이 유의적으로 가장 높은 선호도를 보였다. 이상의 결과를 볼 때 쿠키 제조 시 세발나물 분말을 3% 첨가하는 것이 향미, 맛, 조직감 및 전체적인 기호도 등의 조건을 잘 만족시킬 것으로 판단된다.

In this study, the quality characteristics of cookies with the addition of Spergularia marina Griseb powder (SMGP) were investigated and analyzed by through chemical and sensory evaluation. Cookies were prepared with different levels of SMGP (0, 1, 3, and 9%). Their moisture and crude protein contents decreased after the addition of SMGP, as did their spread factor (p<0.05). Their Hunter's color L and a values significantly decreased with the increase in SMGP level, whereas their b value increased (p<0.05). In the texture analysis, the hardness of the cookies increased according to the increase in concentration of SMGP and showed a significantly high level in the cookies with the addition of 9% SMGP (p<0.05). In the sensory evaluation, the cookies with the addition of 3% and 9% of SMGP had the highest scores in flavor, taste, and texture (p<0.05). The cookies with 3% SMGP addition had the best score in total acceptability. This study suggests that SMGP is a good ingredient for improving the acceptability and functionality of cookies.

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피인용 문헌

  1. Quality Characteristics of Cookies Made with Added Wheat Sprout Powder vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.687
  2. Quality Characteristics and Antioxidant Activities of Noodles added with Spergularia marina L. Griseb Powder vol.27, pp.1, 2017, https://doi.org/10.17495/easdl.2017.2.27.1.50
  3. Quality Properties of Sponge Cake with Added Spergularia marina griseb powder vol.31, pp.1, 2016, https://doi.org/10.7318/KJFC/2016.31.1.081
  4. Quality Characteristics and Antioxidant Activities of Pork Patties added with Spergularia marina L. Griseb Powder vol.27, pp.6, 2015, https://doi.org/10.17495/easdl.2017.12.27.6.635
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  6. Antioxidant Activity and Quality Characteristics of Cookies Containing Added Red Chinese Cabbage Powder vol.30, pp.2, 2015, https://doi.org/10.7856/kjcls.2019.30.2.195
  7. Quality Characteristics and Antioxidant Activity of Stachys Sieboldii Miq Leaf Cookies vol.30, pp.4, 2015, https://doi.org/10.7856/kjcls.2019.30.4.581
  8. Comparison of Nutritional Components and Antioxidative Effects of Spergularia marina According to Different Drying Methods vol.31, pp.1, 2015, https://doi.org/10.7856/kjcls.2020.31.1.51