한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제46권2호
  • /
  • Pages.273-278
  • /
  • 2017
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

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
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

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

참고문헌

  1. Park MS, So JS, Bahk GJ. 2015. Antioxidative and anticancer activities of water extracts from different parts of Taraxacum coreanum Nakai cultivated in Korea. J Korean Soc Food Sci Nutr 44: 1234-1240. https://doi.org/10.3746/jkfn.2015.44.8.1234
  2. Shin SA, Lee HN, Choo GS, Kim HJ, Park BK, Kim BS, Jung JY. 2016. Induction of apoptosis in human cancer cells with extracts of Taraxacum coreanum, Youngia sonchifolia and Ixeris dentate. J Food Hyg Saf 31: 51-58. https://doi.org/10.13103/JFHS.2016.31.1.51
  3. Lee HH, Kim YS, Park HY. 2007. Plant regeneration via organogenesis from leaf explant culture of Taraxacum coreanum Nakai. Korean J Med Crop Sci 15: 62-66.
  4. Lee EB, Kim JK, Kim OK. 1993. The antigastritic effect of Taraxaci Herba. Kor J Pharmacogn 24: 313-318.
  5. Heo SI, Wang MH. 2008. Antioxidant activity and cytotoxicity effect of extracts from Taraxacum mongolicum H.. Kor J Pharmacogn 39: 255-259.
  6. Gonzalez-Castejon M, Visioli F, Rodriguez-Casado A. 2012. Diverse biological activities of dandelion. Nutr Rev 70: 534-547. https://doi.org/10.1111/j.1753-4887.2012.00509.x
  7. Han JS, Kim JA, Han GP, Kim DS, Kozukue N, Lee KR. 2004. Quality characteristics of functional cookies with added potato peel. Korean J Food Cook Sci 20: 607-613.
  8. Jung HO, Lee JJ, Lee MY. 2008. The characteristics of cookie and muffin made with soybean pasta powder and sun-dried salt. Korean J Food Preserv 15: 505-511.
  9. Kim SY, Chung HJ. 2011. Quality characteristics of cookies made with flaxseed powder. Food Eng Prog 15: 235-242.
  10. Cho HS, Kim KH. 2013. Quality characteristics of cookies prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder. J Korean Soc Food Sci Nutr 42: 1799-1804. https://doi.org/10.3746/jkfn.2013.42.11.1799
  11. Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food Nutr 19: 1-7.
  12. Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cook Sci 24: 398-404.
  13. Jeong EJ, Kim KP, Bang BH. 2012. Quality characteristics of cookies added with guava (Psidium guajava L.) leaf powder. Korean J Food Nutr 25: 317-323. https://doi.org/10.9799/ksfan.2012.25.2.317
  14. Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. 2005. Quality characteristic of Sulgidduk containing different levels of dandelion (Taraxacum officinale) leaves and roots powder. Korean J Food Cook Sci 21: 110-116.
  15. Kang MJ. 2002. Quality characteristics of the bread added dandelion leaf powder. Korean J Food Preserv 9: 221-227.
  16. We GJ, Lee I, Kang TY, Min JH, Kang WS, Ko S. 2011. Physicochemical properties of extruded rice flours and a wheat flour substitute for cookie application. Food Eng Prog 15: 404-412.
  17. AACC. 2000. Approved methods of the AACC. American Association of Cereal Chemists, St. Paul, MN, USA. Method 10-50D.
  18. 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: 1453-1459. https://doi.org/10.3746/jkfn.2011.40.10.1453
  19. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  20. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  21. SAS. 2015. SAS User's Guide. Ver. 9.3. SAS Institute, Cary, NC, USA.
  22. Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. J Korean Food Cult 21: 541-549.
  23. 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: 364-373.
  24. Lim JA, Lee JH. 2015. Quality and antioxidant properties of cookies supplemented with black sesame powder. J Korean Soc Food Sci Nutr 44: 1058-1063. https://doi.org/10.3746/jkfn.2015.44.7.1058
  25. Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem 74: 669-671. https://doi.org/10.1094/CCHEM.1997.74.5.669
  26. Choi HY. 2009. Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr 38: 1414-1421. https://doi.org/10.3746/jkfn.2009.38.10.1414
  27. Yang SM, Kim SH, Shin JH, Kang MJ, Sung NJ. 2010. Quality characteristics of cookies added with asparagus powder. J Agric Life Sci 44: 67-74.
  28. Park HY, An NY, Ryu HK. 2013. The quality characteristics and hypoglycemic effect of cookies containing Helianthus tuberosus powder. Korean J Community Living Sci 24: 233-241. https://doi.org/10.7856/kjcls.2013.24.2.233
  29. Lee JA. 2015. Quality characteristics of cookies added with kale powder. Korean J Culinary Res 21: 40-52.
  30. Hoseney RC, Hsu KS, Junge RC. 1979. A simple spread test to measure the rheological properties of fermenting dough. Cereal Chem 56: 141-143.
  31. Yoo KM, Kim DO, Lee CY. 2007. Evaluation of different methods of antioxidant measurement. Food Sci Biotechnol 16: 177-182.
  32. Kim YE, Yang JW, Lee CH, Kwon EK. 2009. ABTS radical scavenging and anti-tumor effect of Tricholoma matsutake Sing. (pine mushroom). J Korean Soc Food Sci Nutr 38: 555-560. https://doi.org/10.3746/jkfn.2009.38.5.555
  33. Oh HK. 2013. Nutritional composition and antioxidative activity of different parts of Taraxacum coreanum according to drying methods. J Korean Diet Assoc 19: 389-399. https://doi.org/10.14373/JKDA.2013.19.4.389
  34. Choi HY, Oh SY, Lee YS. 2009. Antioxidant activity and quality characteristics of perilla leaves (Perilla frutescens var. japonica HARA) cookies. Korean J Food Cook Sci 25:521-530.

피인용 문헌

  1. Antioxidant Activity and Quality Characteristics of Cookies Containing Added Red Chinese Cabbage Powder vol.30, pp.2, 2017, https://doi.org/10.7856/kjcls.2019.30.2.195
  2. Antioxidant Activity and Quality Characteristics of Cookies Containing Added Red Chinese Cabbage Powder vol.30, pp.2, 2017, https://doi.org/10.7856/kjcls.2019.30.2.195
  3. Antioxidant Activities and Quality Characteristics of White Dandelion (Taraxacum coreanum) Cookies vol.30, pp.3, 2017, https://doi.org/10.7856/kjcls.2019.30.3.363
  4. Quality Characteristics and Antioxidant Activity of Stachys Sieboldii Miq Leaf Cookies vol.30, pp.4, 2017, https://doi.org/10.7856/kjcls.2019.30.4.581
  5. 새싹보리, 레몬밤 및 녹차 첨가 쿠키의 이화학적 항산화적 특성 vol.35, pp.5, 2017, https://doi.org/10.7318/kjfc/2020.35.5.459
  6. Benefits of the Addition of Marigold (Tagetes erecta L.) Powder on Quality Characteristics and Antioxidant Properties of Rice Cookies vol.31, pp.4, 2020, https://doi.org/10.7856/kjcls.2020.31.4.585
  7. Antioxidant Activity and Quality Characteristics of Rice Cookies Added with Hericium erinaceus Powder vol.32, pp.2, 2021, https://doi.org/10.7856/kjcls.2021.32.2.215
  8. Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder vol.28, pp.4, 2017, https://doi.org/10.11002/kjfp.2021.28.4.480