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

  • 제46권3호
  • /
  • Pages.381-388
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  • 2017
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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증숙 맥문동을 첨가한 쿠키의 품질 특성 및 제조조건 최적화

Characterization and Process Optimization of Cookies Prepared with Steamed Liriopis tuber Extract Using Response Surface Methodology

  • 이현정 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김민지 (부산대학교 식품영양학과 및 김치연구소) ;
  • 이서윤 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김두현 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김원백 (부산대학교 식품영양학과 및 김치연구소) ;
  • 박소해 (부산대학교 식품영양학과 및 김치연구소) ;
  • 이희섭 (부산대학교 식품영양학과 및 김치연구소)
  • Lee, Hyun Jung (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kim, Minji (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Lee, Seoyoun (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kim, Doohyun (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kim, Won Baek (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Park, So Hae (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Lee, Heeseob (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • 투고 : 2016.11.18
  • 심사 : 2017.02.02
  • 발행 : 2017.03.31
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초록

본 연구에서는 증숙 맥문동을 첨가한 쿠키의 품질 특성 및 관능적 특성을 반응표면분석법을 이용하여 분석하여 저칼로리 쿠키의 개발 가능성을 검토하고자 하였다. 증숙 맥문동 열수추출물, 버터 및 설탕의 함량을 독립변수로 하고 17가지의 쿠키를 제조하여 쿠키의 특성을 분석한 결과 독립변수에 따라서 반죽의 퍼짐성, 쿠키의 당도, 색도, 경도 및 색, 조직감, 단맛, 외관, 전반적인 기호도와 관련된 관능적 특성이 유의적으로 변화하는 것을 알 수 있었다. 이러한 결과를 바탕으로 설탕의 사용은 최소로 하면서 쿠키의 품질 특성 및 관능 특성에 대한 반응변수의 값을 최대로 나타낼 수 있는 배합비를 분석한 결과 당류 저감화를 위한 최적의 배합비는 증숙 맥문동 열수추출물 6.84 g, 버터 47.20 g, 설탕 36.02 g으로 나타났다. 최적화된 배합비를 토대로 증숙 맥문동 열수추출물이 첨가되지 않은 대조군과 품질 특성 및 관능적 특성을 비교한 결과, 당도는 유의적으로 감소하였으나 관능평가 항목의 단맛은 유의적인 차이가 나지 않으면서 나머지의 관능평가 항목은 유의적으로 증가함을 알 수 있었다. 이상의 결과를 토대로 증숙 맥문동의 활용할 경우 당류 저감화를 위한 다양한 제품의 개발에 중요한 기초 자료로 활용될 수 있을 것으로 판단된다.

This study was performed to evaluate the effects of Liriopis tuber (SLT) extracts on cookie production conditions for reduction of sugar usage through response surface methodology (RSM). The experimental conditions were designed according to the central composite design with 17 experimental points, including three replicates for three independent variables such as the amounts of SLT extracts, butter, and sugar. The experimental data on quality and sensory evaluation of cookies were fitted with various models, and accuracy of the equations was analyzed by ANOVA. Among various responses, spread ratio, sugar content, lightness, redness, hardness, and sensory properties of color, texture, sweetness, appearance, and overall quality showed significant correlations with the contents of three independent variables. From these results, the optimum formulation of cookies for reduced usage of sugar was calculated as SLT extract 6.84 g, butter 47.20 g, and sugar 36.02 g. Optimized cookies showed improved sensory properties but no difference in sweetness compared to control cookies.

키워드

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피인용 문헌

  1. Effects of fats and oils on the quality characteristics of rice scone vol.26, pp.5, 2017, https://doi.org/10.11002/kjfp.2019.26.5.539