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흰 민들레 분말을 첨가한 쿠키의 품질 및 산화방지 활성

Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Taraxacum coreanum Powder

  • 투고 : 2016.09.30
  • 심사 : 2017.02.02
  • 발행 : 2017.02.28

초록

박력 밀가루에 대한 흰 민들레 분말의 대체량을 0~8%로 달리하여 제조한 쿠키의 물리 화학적 품질 특성, 산화방지 활성 및 소비자 기호도에 대한 실험과 조사를 진행하였다. 쿠키 반죽의 pH와 수분 함량은 흰 민들레 분말 첨가량이 증가함에 따라 유의적으로 감소하는 경향을 보였으나, 밀도는 증가하는 경향을 보였다(P<0.05). 쿠키의 퍼짐성과 손실률은 흰 민들레 분말의 첨가량이 증가함에 따라 유의적으로 증가하는 경향을 보였다(P<0.05). 명도(L*), 적색도(a*) 및 황색도(b*)는 유의적으로 감소하는 경향을 보였으며(P<0.05), 경도는 유의적으로 증가하는 경향을 보였다(P<0.05). 산화방지 활성을 나타내는 2,2-diphenyl-1-picrylhydrazyl에 대한 전자공여능 및 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)에 대한 라디칼 소거능은 흰 민들레 분말의 첨가량이 증가할수록 유의적으로 증가하였으며(P<0.05), 두 지표는 서로 높은 상관관계를 보였다. 소비자 기호도 평가 결과, 맛을 제외한 모든 항목에서 2%와 4% 첨가군 사이에 유의적인 차이는 발견되지 않았지만 다른 시료에 비해 유의적으로 높은 평가를 받았다(P<0.05). 한편 맛은 2% 첨가군만 유의적으로 가장 높게 평가되어 흰 민들레 분말의 기능적 이점과 관능적 품질을 종합적으로 고려해 볼 때, 흰 민들레 분말의 최적 첨가량은 2%가 적절한 것으로 판단된다.

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 2~8% (w/w) Taraxacum coreanum powder (TCP). The pH and moisture content of cookie dough decreased significantly (P<0.05) while density was not influenced significantly by increasing levels of TCP. The spread ratio and loss rate of cookies increased significantly with increasing levels of TCP (P<0.05). Lightness, redness, and yellowness decreased significantly with higher amount of TCP (P<0.05). The use of TCP significantly increased hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities were significantly elevated (P<0.05). The consumer acceptance test indicated that addition of 2% TCP had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 2% TCP can take advantage of the functional properties of TCP without sacrificing consumer acceptability.

키워드

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