The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Analysis of the Quality Characteristics of Cookies based on the Addition Rate of Ear Mushroom (Auricularia auricula-judae Quel.) Powder by Ultraviolet B Treatment

자외선 처리한 목이버섯 분말 첨가량에 따른 쿠키의 품질 특성

  • Shin, So-Hee (Jeollabukdo Agricultural Research & Extension Services) ;
  • Choi, So-Ra (Jeollabukdo Agricultural Research & Extension Services) ;
  • Song, Young-Eun (Jeollabukdo Agricultural Research & Extension Services) ;
  • Han, Hyun-Ah (Jeollabukdo Agricultural Research & Extension Services) ;
  • Lee, Song-Yee (Jeollabukdo Agricultural Research & Extension Services)
  • Received : 2020.09.03
  • Accepted : 2020.11.27
  • Published : 2020.12.31
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Abstract

This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 ㎍/100 g D.W.) was 44 times higher than that of the 0% (19.0 ㎍/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.

Keywords

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