Browse > Article
http://dx.doi.org/10.9799/ksfan.2013.26.2.177

Quality Characteristics of Cookies added with Hongkuk Powder  

Jeong, Eun-Ja (Dept. of Food and Nutrition, Eulji University)
Kim, Kwan-Pil (Lotte Confectionery Co., Ltd.)
Bang, Byung-Ho (Dept. of Food and Nutrition, Eulji University)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.2, 2013 , pp. 177-183 More about this Journal
Abstract
We investigated the quality characteristics of cookies prepared following the addition of various concentrations of used Hongkuk powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the moisture content of dough decreased and pH increased by adding Hongkuk powder. The L and b value were decreased significantly, but the a value of cookies increased by addition of Hongkuk powder. The spread factor of cookies was slightly decreased by the addition of Hongkuk powder. The hardness of the control group was higher than that of the cookies prepared with different levels of Hongkuk powder. The result of the sensory score showed that cookies added with 1% Hongkuk powder had higher taste, flavor, and overall acceptability scores than other samples. As a result of this study, the quality of cookies with the addition of 1% Hongkuk powder were the most suitable in terms of its taste, flavor, texture, and sensory properties.
Keywords
cookies; Hongkuk; Hongkuk powder; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 20  (Citation Analysis)
연도 인용수 순위
1 Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21:94-102   과학기술학회마을
2 Park IB, Park BS, Jung ST. 2003. Brewing and functional characteristics of Hongkuk Ju prepared with various Hongkuks. Korean J Food Sci Technol 35:943-950   과학기술학회마을
3 Park KS, Jang JO, Yoon HK, Kim HR. 2010. The quality characteristics of Sulgidduk added with Cheongkukjang powder. The Korean J Culinary Reserch 16:250-258   과학기술학회마을
4 Song YH, Joo NM. 2009. The characteristics and optimization of brown rice cookeies prepared using Chungkukjang. Korean J Food Culture 24:321-330
5 Toshihiro A, Harukuni T, Ken y, Motohiko U, Ayaka K, Naoyuki S, Takashi S, Nobukazu T, Hoyoku N. 2005. Azaphilones, furanoisophthalides and amino acids from the extracts of Monascus pilosus-fermented rice (red-mold rice) and their chemopreventive effects. J Agric Food Chem 53:562-565   DOI   ScienceOn
6 Wang SL, Yen YH, Tsiao WJ, Chang WT, Wang CL. 2002. Production of antimicrobial compounds by Monascus purpureus CCRC31499 using shrimp and crab shell powder as a carbon source. Enzyme Micro Technol 31:337-344   DOI   ScienceOn
7 Wei W, Lia C, Wang Y, Su Y, Zhu J, Kritchevsky D. 2003. Hypolipidemic and anti-atherogenic effects of long-term cholstin (Monascus purpureus-fermented rice, red yeast rice) in cholesterol fed rabbits. J Nutr Biochem 14:314-318   DOI   ScienceOn
8 Wild D, Toth G, Humpf HU. 2002. New Monascus metabolite isolated from red yeast rice (angkak, red koji). J Agric Food Chem 50:3999-4002   DOI   ScienceOn
9 Wong HC, Bau YS. 1997. Pigmentation and antibacterial activity of fast neutron and X-ray-induced strains of Monascus purpureus Went. Plant Physiol 60:578-581
10 Yoon HS, Joo SJ, Kim KS, Kim SJ, Kim SS, Oh MH. 2005. Quality characteristics on cookies added with soybean paste powder. Korean J Food Preserv 12:432-435   과학기술학회마을
11 Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24:398-404   과학기술학회마을
12 Kim HY, Jeong SJ, Heo MY, Kim KS. 2002a. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Sci Technol 34:637-641   과학기술학회마을
13 Kim HY, Lee IS, Kang JY, Kim GY. 2002b. Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci 34:642-646   과학기술학회마을
14 Kim JY. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30:1373-1380   과학기술학회마을
15 Ko HC. 2010. Quality characteristics of sugar snap-cookie with added Cornus fructus. J East Asian Soc Dietary Life 20:957-962   과학기술학회마을
16 Kwak EJ, Lee HM, Lim SI. 2004. Screen and identification of Monascus strain producing Monacolin K. J Korean Soc Food Sci Nutr 33:164-169   DOI   ScienceOn
17 Kyoo JJ, 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   과학기술학회마을   DOI   ScienceOn
18 Lee JA, Park GS, Ahn SH. 2002. Comparative of physicochemical and sensory quality characteristics of cookes added with barleys and oatmeals. Korean J Soc Food Cookery Sci 18:238-246
19 Lee EJ, Kim HI, Hong GJ. 2011. Quality characteristics added with Nelumbo nucifera G. powder. Korean J Food Culture 21:541-549
20 Lee GW, Choi MJ, Jung BM. 2010. Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder. Korean J Food Cookery Sci 26:381-389   과학기술학회마을
21 Lee JO, Kim KH, Yook HS. 2009. Quality characteristics of cookies containing various levels of aged garlic. J East Asian Soc Dietary Life 19:71-77   과학기술학회마을
22 Lee YK, Kim MJ, Lee SB, Kim SD. 2005. Quality characteristics of Kipfel cookies prepared with chitosan-Chungkukjang. J East Asian Soc Dietary Life 15:437-443
23 Li YG, Zhang F, Wang ZT, Hua ZB. 2004. Identification and chemical profiling of monocolins in red yeast rice using high-performance liquid chromatography with photodiode array detector and mass spectrometry. J Pharm Biomed Anal 35:1101-1112   DOI   ScienceOn
24 Lim EJ 2008. Quality characteristics of cookies with added Enteromorpha intenstinails. Korean J Food & Nut 21:300-305
25 Lim YS, Cha WJ, Lee SK, Kim YJ. 2003. Quality characteristics of wet noodles with Licii fructus powder. Korean J Food Sci Technol 35:77-83
26 Moon SW, Park SH. 2008. Quality characteristics of white pan bread with Chungkukjang powder. J Korean Soc Food Sci Nutr 37:633-639   과학기술학회마을   DOI   ScienceOn
27 Bang BH, Kim KP, Kim MJ, Jeong EJ. 2011. Quality characteristics of cookies added with Chungkukjang powder. Korean J Food & Nutr 24:210-216   과학기술학회마을   DOI   ScienceOn
28 Nan-Wei S, Yii-Lih L, Min-Hsiung L, Chen-Ying H. 2005. Ankaflavin from Monascus-fermented red rice exhibits selective cytotoxic effect and induces cell death on Hep G2 cells. J Agric Food Chem 53:1949-1954   DOI   ScienceOn
29 Paik JE, Bae HJ, Joo nm, Lee SJ, Jung HA, Ahn EM. 2010. The quality characteristics of cookies with added Boehmeria nivea. Korean J Food Nutr 23:446-452   과학기술학회마을
30 American Association of Cereal Chemists. 2000. Approved Methods of the American Association of Cereal Chemists: Methods 10-50D, vol 1. 10th Edition, St. Paul MN. USA
31 Choi HY. 2009. Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr 38:1414-1421   과학기술학회마을   DOI   ScienceOn
32 Choi SH. 2012. Quality characteristics of Curcuma L. cookies prepared with various levels of rice flour. The Korean Journal of Culinary Research 18:215-226   과학기술학회마을
33 Jeon ER, Park ID. 2006. Effect of angelica plant powder on the quality characterics of batter cakes and cookies. Korean J Food Cookery Sci 22:62-68
34 Ji JR, Yoo SS. 2010. Quality characteristics of cookies with varied concentrations of blueberry powder. J East Asian Soc Dietary Life 20:433-438   과학기술학회마을
35 Joo SY, Choi HY. 2012. Antioxidant activity and quality characteristics of black rice bran cookies. J Korean Soc Food Sci Nutr 41:182-191   과학기술학회마을   DOI   ScienceOn
36 Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with Ginseng powder. J Korean Soc Food Sci Nutr 38:595-1599   과학기술학회마을   DOI   ScienceOn
37 Jung S, Kang WW. 2011. Quality characteristics of cookies prepared with flour partly substituted by used coffee grounds. Korean J Food Preserv 18:33-38   과학기술학회마을   DOI   ScienceOn