산업식품공학 (Food Engineering Progress)

  • 제14권3호
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  • Pages.256-262
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  • 2010
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  • 1226-4768(pISSN)
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  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
권호 표지

삼백초 분말을 첨가하여 제조한 슈거스냅 쿠키의 품질특성

Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies

  • 배현주 (대구대학교 식품영양학과) ;
  • 이혜연 (대구대학교 식품영양학과) ;
  • 이진향 (대구대학교 식품영양학과) ;
  • 이준호 (대구대학교 식품공학과)
  • Bae, Hyun Joo (Department of Food & Nutrition, Daegu University) ;
  • Lee, Hye Yeon (Department of Food & Nutrition, Daegu University) ;
  • Lee, Jin Hyang (Department of Food & Nutrition, Daegu University) ;
  • Lee, Jun Ho (Department of Food Science & Engineering, Daegu University)
  • 투고 : 2010.04.12
  • 심사 : 2010.08.14
  • 발행 : 2010.08.30
⟨ 이전 논문 다음 논문 ⟩

초록

삼백초 분말의 첨가량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질 및 관능적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 삼백초 분말 첨가량이 증가함에 따라 쿠키의 두께 및 밀도는 유의적으로 증가하였으나(p<0.05), 반죽의 구께 및 밀도에는 영향을 미치지 않는 것으로 나타났다(p>0.05). 반죽과 쿠키의 pH는 삼백초 분말 첨가량이 증가함에 따라 현저하게 감소하였으며, 색 특성 중 명도와 황색도 역시 현저하게 감소한 반면 적색도는 증가하는 경향을 나타내었다. 관능검사 결과, 경도를 제외한 맛, 향미, 색 등의 강도는 분말의 첨가량이 증가함에 따라 유의적으로 증가하여 6% 첨가군이 가장 높게 평가되었다(p<0.05). 한편 상관분석결과 삼백초 분말 첨가수준은 대부분의 물리화학적 및 관능적 품질특성과 유의적인 상관관계를 나타내어, 삼백초 분말 첨가가 반죽 및 쿠키의 전반적인 품질특성에 상당한 영향을 미치는 것으로 나타났다.

Saururus chinensis powder was added into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%) by partially replacing equivalent amount of wheat flour in cookie formulation, and cookies thus made were evaluated for physicochemical properties and sensory quality by a small semi-trained panel. Thickness and density of cookies increased significantly with increase in Saururus chinensis powder content (p<0.05); however, those of dough were not affected (p<0.05). The pH of both dough and cookies decreased significantly as the level of Saururus chinensis powder increased (p<0.05). Lightness and yellowness decreased significantly as the Saururus chinensis powder content increased while redness increased significantly (p<0.05). Spread factor decreased with the powder addition (p<0.05). Sensory evaluation indicated that samples with higher amount of the powder received higher scores in terms of taste, flavor, and color but not for hardness (p<0.05). Finally, correlation analysis showed that level of Saururus chinensis powder incorporation was well-correlated with most of the physicochemical properties and sensory attributes studied.

키워드

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