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흑토마토 분말을 첨가한 냉동 쿠키의 품질 및 항산화 특성

Quality and Antioxidant Properties of Iced Cookie with Black Tomato (Lycopersicum esculentum) Powder

  • 오현빈 (고려대학교 식품영양학과) ;
  • 최병범 (신한대학교 식품조리과학부 식품영양전공) ;
  • 송가영 (고려대학교 식품영양학과) ;
  • 장양양 (고려대학교 식품영양학과) ;
  • 김영순 (고려대학교 식품영양학과)
  • O, Hyeonbin (Dept. of Food and Nutrition, Korea University) ;
  • Choi, Byung Bum (Major in Food and Nutrition, Division of Food Science & Culinary Arts, Shinhan University) ;
  • Song, Ka-Young (Dept. of Food and Nutrition, Korea University) ;
  • Zhang, Yangyang (Dept. of Food and Nutrition, Korea University) ;
  • Kim, Young-Soon (Dept. of Food and Nutrition, Korea University)
  • 투고 : 2016.02.02
  • 심사 : 2016.02.19
  • 발행 : 2016.02.29

초록

본 연구에서는 기능성 쿠키 제조 및 쿠키의 품질 향상을 위한 목적으로 동결건조한 흑토마토 분말을 첨가하여 냉동쿠키를 제조하고, 분말 첨가 비율(1~7%)에 따른 쿠키의 품질특성, 항산화 활성 및 관능 특성을 분석하였다. 반죽의 밀도는 1%, 3% 첨가군은 대조군에 비하여 낮게 나타났으나, 3~7% 첨가군 사이에는 유의적인 차이를 보이지 않았다. 반죽의 pH는 7% 첨가군에서 5.16으로 가장 낮았다. 퍼짐성은 흑토마토 분말 첨가량에 따라 유의적으로 증가하였으며, 굽기 손실은 5% 첨가군까지는 증가하는 경향을 보였으나, 5% 첨가군과 7% 첨가군 사이에는 유의적인 차이를 보이지 않았다. 색도 측정에서 L(명도) 값은 점차 감소하였고, a(적색도) 값은 흑토마토 분말 첨가군이 대조군보다 더 높았으나 흑토마토 분말을 5% 이상 첨가하였을 때는 유의적인 차이를 보이지 않았다. b(황색도) 값은 5% 첨가군까지 대조군(26.34)에 비해 감소하는 경향을 보였다. ${\Delta}E$(총색차값)도 5% 첨가군과 7% 첨가군에서는 유의적인 차이를 보이지 않았다. 경도는 대조군이 $107.77g/cm^2$로 가장 낮았으며, 7% 첨가군이 $170.50g/cm^2$로 가장 높았다. 흑토마토 분말 첨가량이 증가함에 따라 총 폴리페놀 함량이 유의적으로 증가하였고, DPPH $IC_{50}$은 감소하여 쿠키의 항산화력이 높아지는 것으로 나타났다. 관능 검사에서 소비자 기호도 항목 중 색과 조직감 항목에서 흑토마토 분말 첨가군이 대조군보다 더 높은 점수를 받았다. 특성 강도는 모든 항목에서 대조군 및 첨가군 간에 유의적인 차이를 보이지 않았다. 전반적인 기호도는 3%, 5% 첨가군이 4.93으로 대조군의 3.99보다 높은 점수를 받았다. 이상의 결과를 종합하면, 흑토마토 분말을 첨가하였을 때 쿠키의 퍼짐성이 증가하고, 총 폴리페놀 함량과 DPPH 라디칼 소거능이 증가하였으며, 관능평가에서도 색, 조직감 등에서 대조군에 비해 좋은 평가를 받았다. 흑토마토 분말은 쿠키의 품질 특성 및 항산화 활성에 긍정적인 효과를 주어, 기능성 쿠키 제조 및 쿠키의 품질 향상을 위한 흑토마토 분말의 이용 가능성을 확인하였다. 그러나 흑토마토 분말을 5% 이상 첨가하였을 때 밀도, 굽기 손실, 색상, 특성 강도 등에서 유의적인 차이를 보이지 않았으며, 관능검사에서도 소비자들이 전반적으로 5% 첨가군을 가장 선호할 것으로 예상되어 흑토마토 분말의 첨가량을 적절히 조절해야 할 필요성이 발견되었다. 쿠키를 제조할 시 밀가루의 5%를 대체하는 것이 가장 바람직할 것으로 예상된다.

Black tomato (Lycopersicum esculentum) is known to have more ${\beta}-carotene$, lycopene, and vitamin C than general red-colored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from $107.77g/cm^2$ in control to $170.50g/cm^2$ in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.

키워드

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피인용 문헌

  1. Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.127
  2. 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
  3. 고추장을 첨가한 쿠키의 품질 특성 및 항산화성 vol.27, pp.2, 2016, https://doi.org/10.17495/easdl.2017.4.27.2.148