Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Optimization of Rice Cookies Prepared by Substituting Salt with Spergularia Marina L. Griseb

소금대용 세발나물 첨가 쌀쿠키의 품질특성 및 최적화

  • Kim, Dah-Sol (Department of Food Science and Nutrition, Sookmyung Women's University) ;
  • Lee, Sun-Mee (Department of Food Science and Nutrition, Sookmyung Women's University) ;
  • Joo, Nami (Department of Food Science and Nutrition, Sookmyung Women's University)
  • 김다솔 (숙명여자대학교 식품영양학전공) ;
  • 이선미 (숙명여자대학교 식품영양학전공) ;
  • 주나미 (숙명여자대학교 식품영양학전공)
  • Received : 2015.12.09
  • Accepted : 2016.04.11
  • Published : 2016.06.30
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Abstract

Purpose: This study was to determine the optimal composite recipe of rice cookie with 3 concentrations of Spergularia Marina L. Griseb, sugar and grape seed oil, using central composite design (CCD). Methods: The mixing condition of rice cookie was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). Results: The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, density, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, texture, appearance and overall quality (p<0.05). As a result, the optimal sensory ratio was found to be 6.40 g of Spergularia Marina L. Griseb, 63.49 g of sugar and 106.19 g of grape seed oil. Conclusion: In conclusion, Spergularia Marina L. Griseb is a good source in natural antioxidant aimed at replacing salt, and it is possible to use in cookie or other food products to substitute salt.

Keywords

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