한국산학기술학회논문지 (Journal of the Korea Academia-Industrial cooperation Society)

  • 제18권1호
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  • Pages.483-492
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  • 2017
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  • 1975-4701(pISSN)
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  • 2288-4688(eISSN)
한국산학기술학회 (The Korea Academia-Industrial cooperation Society)
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율피가루 첨가 쿠키의 품질 특성

Quality Characteristics of Cookies Made with Chestnut Inner peel Powder

  • 신승미 (청운대학교 호텔조리식당경영학과) ;
  • 김은경 (청운대학교 호텔조리식당경영학과)
  • Shin, Seung Mee (Dept. of Hotel culinary & Catering Management, Chungwoon University) ;
  • Kim, Eun Gyung (Dept. of Hotel culinary & Catering Management, Chungwoon University)
  • 투고 : 2016.11.09
  • 심사 : 2017.01.06
  • 발행 : 2017.01.31
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초록

본 연구에서는 부산물인 율피를 이용해 쿠키를 제조하여 그 품질특성을 조사하고 식재료로서의 가능성을 알아보고자 하였다. 쿠키는 제조 시 사용되는 밀가루에 대해 율피가루를 0%, 10%, 20%, 30%, 40% 첨가하여 쿠키를 제조하였으며, 모든 쿠키는 $180^{\circ}C$에서 10분간 예열된 오븐에서 20분 동안 구웠고, 구운 쿠키는 상온에서 24시간 동안 식힌 후 실험에 이용하였다. 제조한 쿠키는 수분함량, 굽기 손실률, 퍼짐성, 색도 측정, 경도 측정과 관능검사를 실시하여 각 쿠키의 품질 특성을 알아보았다. 그 결과 율피가루를 첨가한 쿠키의 수분함량은 율피가루 함량에 따라 유의적인 차이가 나타냈으며(p<0.001), 쿠키의 퍼짐성과 색도의 L값(밝기)와 b값(황색도)는 율피가루 함량이 증가할수록 감소되어 실험군간의 유의적인 차이를 보였으나(p<0.001) 반면 쿠키의 경도와 적색값은 쿠키 제조 시 율피가루 함량이 증가할수록 유의적인 차이를 보이며 증가하였다(p<0.001). 관능평가 결과, 율피가루 20% 첨가 쿠키가 색, 조직감, 전체적인 기호도면에서 다른 실험군에 비해 가장 높은 점수를 나타내었다. 따라서 위의 실험결과를 정리하면 율피가루를 첨가한 쿠키 제조 시 율피가루 대체 비율은 20%가 가장 적합한 것으로 나타났고 율피가루는 소비자의 기호를 충족시키고 기능성을 증가시키는 데 있어 쿠키의 좋은 재료가 될 것으로 여겨진다.

This study investigated the quality characteristics of cookies made with chestnut inner peel powder and its potential as a food ingredient. Cookies were made with various levels (0, 10, 20, 30, 40%) of chestnut inner peel powder. Dough pieces were baked for 20 minutes at $180^{\circ}C$ in an electrically heated rotary oven for about 10 minutes, and all items were measured after cooling for 24 hours at normal temperature. Quality characteristics were measured by moisture content, leavening rate, loss rate, spread factor, color, texture profile analysis, and sensory evaluations. The moisture content of cookies was significantly affected by increasing chestnut inner peel powder (p<0.001). The spread factor as well as L-value and b-value of cookies significantly decreased with increasing chestnut inner peel powder content (p<0.001). However, hardness and redness (a-value) of cookies significantly increased with increasing chestnut inner peel powder content (p<0.001). The sensory score showed that cookies added with 20% chestnut inner peel powder had higher color, texture, and overall acceptability scores than other samples. As a result, quality of cookies added with 20% chestnut inner peel powder was the most suitable, and we suggest that chestnut inner peel is a good ingredient for increasing the consumer acceptability and functionality of cookies.

키워드

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