한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제35권3호
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  • Pages.223-230
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  • 2022
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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발효 당귀분말을 첨가한 쿠키의 품질 특성

Quality Characterization of Cookies with Fermented Angelica gigas Nakai Powder

  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kang, Hye Jeong (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • An, Do-Kyun (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Hye Jin (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Ju-Hyoung (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services)
  • 투고 : 2022.04.14
  • 심사 : 2022.06.13
  • 발행 : 2022.06.30
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초록

The purpose of this study was to examine the quality characteristics of cookies made with Angelica gigas Nakai fermented by Lactobacillus paracasei. As the content of Angelica gigas Nakai fermented by L. paracasei (AFL) powder increased, the pH of the cookies decreased from 6.3 to 5.2. There was no significant difference in the moisture content depending on AFL powder content. The content of reducing sugar also increased with increasing AFL powder content. Regarding the surface color of the cookies, the L- and b-values decreased with increasing AFL powder content, whereas the a-value increased. As the AFL powder content increased, the total polyphenol content and ABTS and DPPH radical scavenging activities significantly increased. Cookies with 8% AFL powder (AC8) had the highest levels of 107.16 mg%, 38.69%, and 65.56%, respectively. The texture, adhesiveness, and cohesiveness of the cookies with various AFL powder levels were not significantly different, and hardness, springiness, gumminess, and chewiness showed no tendencies toward changes. Taken together, these results showed that when AFL powder was added to cookies, bioactivities such as antioxidant activity increased, making AFL powder a good material with high potential for use in commercially baked products.

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