Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Cookies Containing Yacon (Smallanthus sonchifolius) Leaf Powder

야콘잎 분말을 첨가한 쿠키의 품질특성

  • Shim, Eun-Ah (Major in Nutritional Education, Graduate School of Education, Sangmyung University) ;
  • Kwon, Yong-Min (Department of Foodservice Management & Nutrition, Sangmyung University) ;
  • Lee, Jin-Sil (Department of Foodservice Management & Nutrition, Sangmyung University)
  • 심은아 (상명대학교 교육대학원 영양교육전공) ;
  • 권용민 (상명대학교 자연과학대학 외식영양학과) ;
  • 이진실 (상명대학교 자연과학대학 외식영양학과)
  • Received : 2011.12.26
  • Accepted : 2012.02.03
  • Published : 2012.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the effects of yacon (Smallanthus sonchifolius) leaf on the quality characteristics of cookies were examined. In order to investigate its effects, four different amounts (0%: Control, Y-0.5, Y-1.0, Y-1.5) of yacon leaf powder were added to the cookie dough. Among the physicochemical and sensory characteristics, the density and pH of the dough, spread factor, color value, firmness, consumer acceptability, and Pearson's correlation coefficients were measured. Although there was no significant difference in pH of the doughs among the groups, density significantly decreased with increasing amount of yacon leaf powder (p<0.05). While the L, a, b values, and hardness decreased significantly, DPPH free radical scavenging activity increased significantly as the content of yacon leaf powder increased (p<0.05). Overall acceptability, appearance, taste, and texture between the control and Y-0.5 groups showed no significant differences. This study suggests the possibility of yacon leaf as an ingredient that increases the functionality of cookies.

Keywords

References

  1. 김승진, 정주호. 1986. 남미산 근채류 개발연구. 원예시험장 시험 연구보고서(야채분야). pp 99-100
  2. AACC. 1986. Approved Methods of the Am. Assoc. Cereal Chem. (Method 10-50D), First Approval 2-24-75, Revised 10-28-81, St. Paul, MN, USA
  3. Bram P, Edith W, Hans G, Kristof B, Jan D. 2008. The role of gluten in a sugar-snap cookie system: A model approach based on gluten-starch blends. J. Cereal Sci., 48(3):863-869 https://doi.org/10.1016/j.jcs.2008.06.011
  4. Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J. Food Culture, 21(5):541-549
  5. Donelson JR. 1988. The contribution of high-protein fractions from cake and cookie flours to baking performance. Cereal Chem., 65(5):389-391
  6. Goto K, Fukai K, Hikida J, Nanjo F, Hara Y. 1995. Isolation and structural analysis of oligosaccharides from yacon (Polymnia sonchifolia). Biosci. Biotechnol. Biochem., 59(12):2346-2347 https://doi.org/10.1271/bbb.59.2346
  7. Han JS, Kim JA, Han GP, Kim DS. 2004. Quality characteristics of functional cookies with added potato peel. Korean J. Soc. Food Sci., 20(6):607-613
  8. Im JG, Kim YH. 1999. Effect of green tea addition on quality of white bread. Korean J. Food Cookery Sci., 15(4):395-400
  9. Jung EK, Joo NM. 2010. Optimization of iced cookie prepared with dried oak mushroom (Lentinus edodes) powder using response surface methodology. Korean J. Food Sci., 26(2):212-128
  10. Jung HS, Noh KH. Go MK. Song YS. 1999. Effect of leek (Allium tuberosum) powder on physicochemical and sensory characteristics of breads. J. Korean Soc. Food Sci. Nutr., 28(1):113-117
  11. Jung KJ, Lee SJ. 2011. Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida Suringer) powder. J. Korean Soc. Food Sci. Nutr., 40(10):1453-1459 https://doi.org/10.3746/jkfn.2011.40.10.1453
  12. Kang NE, Kim HY. 2005. Quality characteristics of health concerned functional cookies using crude ingredients. Korean J. Food Culture, 20(3):331-336
  13. Kang YK, Ko MR. 2004. Effect of transplanting date on growth and yield of yacon. Korean J. Crop Sci., 49(3):188-193
  14. Kim AR, Lee JJ, Jung HO, Lee MY. 2010. Physicochemical composition and antioxidative effects of yacon (Polymnia Sonchifolia). J. Life Sci., 20(1):40-48 https://doi.org/10.5352/JLS.2010.20.1.040
  15. Kim IS, Lee J, Lee JS, Shin DY, Kim MJ, Lee MK. 2010. Effect of fermented yacon (Smallanthus Sonchifolius) leaves tea on blood glucose levels and glucose metabolism in highfat diet and Streptozotocin-Induced Type 2 diabetic mice. Korean J. Nutri., 43(4):333-341 https://doi.org/10.4163/kjn.2010.43.4.333
  16. Kim YS. 2005. Antimicrobial activity of yacon K-23 and manufacture of functional yacon jam. Korea J. Food Sci., 37(6):1035-1038
  17. Ko YJ, Joo NM. 2005. Quality characteristic and optimization of iced cookie with addition of Jinuni bean (Rhynchosia volubilis). Korean J. Food Cookery Sci., 21(4):514-527
  18. Lachman J, Fernandez EC, Orsak M. 2003. Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use-a review. Plant Soil Environ., 49(6):283-290
  19. Lee ES, Shim JY. 2010. Quality characteristics of sulgidduk with yacon powder. Korean J. Food Cookery Sci., 26: 545-551
  20. Lee FZ, Lee JC, Yang HC, Jung DS, Eun JB. 2OO2a. Chemical composition of dried leaves and stems and crude tubers of yacon (Polymnia sonchifolia). Korean J. Food Preserv., 9(1):61-66
  21. Lee JA, Park GS, Ahn SH. 2002b. Comparative of physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J. Food Cookery Sci., 18(2):238-246
  22. Lee JS, Jeong SS. 2009. Quality Characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J. Food Cookery Sci., 25(1):98-105
  23. Lee JS, Oh MS. 2006. Quality characteristics of cookies with black rice flour. Korean J. Food Sci., 22(2):193-203
  24. Lee MH, Myung SO. 2006. Quality characteristics of cookies with brown rice flour. Korean J. Food Sci., 21(6):685-694
  25. Lee YK, Kim MJ, Lee SB, Kim SD. 2005. Quality characteristics of Kipfel cookie prepared with chitosan-chungkukjang. J. East Asian Soc. Dietary Life, 15(4):437-443
  26. Lim EJ, Kim JY. 2009. Quality characteristics of cookies added with broccoli (Brassica oleracea var. italica Plenck) powder. J. East Asian Soc. Dietary Life, 19(2):210-215
  27. Martins SIFS, Jongen WMF, van Boekel MAJS. 2001. A review of Maillard reaction in food and implications to kinetic modelling. Trends Food Sci. Tech., 11(9):364-373
  28. Miller RA, Hoseney RC. 1997. Use of elonggational viscosity to estimate cookie diameter. Cereal Chem., 74(5):614-616 https://doi.org/10.1094/CCHEM.1997.74.5.614
  29. Moon MJ, Yoo KM, Kang HJ, Hwang IK, and moon BK. 2010, Antioxidative activity of yacon and changes in the quality characteristics of yacon pickles during storage. Korean J. Food Cookery Sci., 26(3):263-271
  30. Purlis E. 2010. Browning development in bakery products-A review. J. Food Eng., 99(3):239-249 https://doi.org/10.1016/j.jfoodeng.2010.03.008
  31. Ojansivu I, Ferreira CL, Salminen S. 2011. Yacon, a new source of prebiotic oligosaccharides with a history of safe use. Trends Food Sci. Tech., 22(1):40-46 https://doi.org/10.1016/j.tifs.2010.11.005
  32. Shin DY, GL Choi, YS Cho, BS Kwon, HJ Kim, KH Hyun, JT Lim. 2007. Development of functional tea made by yacon leaf (Polymina sonchifolia POEPP). Korean J. Plant Res., 2007(5):144-144

Cited by

  1. Quality Characteristics of Cookies Containing Beetroot Powder vol.30, pp.4, 2015, https://doi.org/10.7318/KJFC/2015.30.4.457
  2. Quality Characteristics of Cookies Added with Capsaicin Powder vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.921
  3. Quality Characteristics and Antioxidant Activity of Cookies added with Baekbokrung(Poria cocos Wolf) Powder vol.23, pp.3, 2014, https://doi.org/10.5934/kjhe.2014.23.3.443
  4. Quality Characteristics and Antioxidant Activity of Cookies added with Aloe vera Powder vol.23, pp.5, 2014, https://doi.org/10.5934/kjhe.2014.23.5.929
  5. The Quality Characteristics of Cookies Prepared with Agaricus blazei Murill vol.31, pp.2, 2015, https://doi.org/10.9724/kfcs.2015.31.2.175
  6. Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powder vol.48, pp.2, 2016, https://doi.org/10.9721/KJFST.2016.48.2.159
  7. Quality Characteristics of Cookies Made with Added Wheat Sprout Powder vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.687
  8. Quality Characteristics and Antioxidant Activities of Cookies with Pholiota adiposa Powder vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.1966
  9. Quality of Cookies Incorporated with Yacon Powder vol.18, pp.1, 2014, https://doi.org/10.13050/foodengprog.2014.18.1.70
  10. Quality Characteristics of Cookies with Ginger Powder vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.703
  11. Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.824
  12. Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice vol.42, pp.11, 2013, https://doi.org/10.3746/jkfn.2013.42.11.1813
  13. Antioxidant Activities and Quality Characteristics of Cookies Supplemented with Mulberry Pomace vol.42, pp.2, 2013, https://doi.org/10.3746/jkfn.2013.42.2.234
  14. Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Powder vol.29, pp.2, 2013, https://doi.org/10.9724/kfcs.2013.29.2.177
  15. Optimization of Rice Cookies Prepared with Chinese Artichoke (Stachy sieboldii Miq) Powder using Response Surface Methodology and Quality Characteristics vol.27, pp.3, 2014, https://doi.org/10.9799/ksfan.2014.27.3.435
  16. Quality Characteristics of Cookies Containing Ligularia fischeri Powder vol.30, pp.2, 2015, https://doi.org/10.7318/KJFC/2015.30.2.206
  17. Quality Characteristics of Cookies Added with Ginseng Leaf vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.679
  18. Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang vol.27, pp.2, 2017, https://doi.org/10.17495/easdl.2017.4.27.2.147