Browse > Article
http://dx.doi.org/10.9799/ksfan.2014.27.3.427

Quality Evaluations of Cookies Containing Mugwort Powder  

Bang, Byung-Ho (Dept. of Food & Nutrition, Eulji University)
Kim, Kwan-Pil (Lotte Confectionery Co., LTD.)
Rhee, Moon-Soo (Korea Research Institute of Bioscience and Biotechnology)
Jeong, Eun-Ja (Dept. of Food & Nutrition, Eulji University)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.3, 2014 , pp. 427-434 More about this Journal
Abstract
This study investigated the quality characteristics of cookies containing mugwort powder, which is well known for its various functions and biological activity. Cookie samples were made by adding the mugwort powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness, antioxidant activity and sensory evaluation of cookies were examined. The pH and moisture were increased when increasing levels of mugwort powder were used. The L, a and b color values were significantly (p<0.001) decreased when increasing levels of mugwort powder were used. The spread factor of the cookies was significantly (p<0.01) decreased when increasing levels of mugwort powder were used.. The hardness and DPPH radical scavenging activity of cookies were significantly (p<0.001) increased when increasing levels of mugwort powder were used. Cookies containing 3% of mugwort powder showed the highest taste and texture scores. The scores for Flavor and color decreased when more mugwort powder was added.
Keywords
mugwort powder; cookies; antioxidant activity; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 32  (Citation Analysis)
연도 인용수 순위
1 Yang S, Kim MY, Chun SS. 2008. Quality characteristics of Yukwa prepared with mugwort powder using different puffing process. Korean J Food Cookery Sci 24:340-348   과학기술학회마을
2 Lee HJ. 2010. Evaluation of the quality characteristics of sponge cake containing mugwort powder. J East Asian Soc Dietary Life 20:95-102   과학기술학회마을
3 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
4 Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. Korean J Food Culture 21:685-694   과학기술학회마을
5 Lim EJ, Huh CO, Kwon SH, Yi BS, Cho KR. 2009. Physical and sensory characteristics of cookies with added Leek (Allium tuberosum Rottler) powder. Korean J Food & Nutr 22:1-7   과학기술학회마을
6 Lim EJ. 2008. Quality characteristics of cookies with added Enteromorpha intenstinails. Korean J Food & Nut 21:300-305
7 Moon YJ, Jang SA. 2011. Quality characteristics of cookies containing powder of extracts from Angelica gigas Nakai. Korean J Food Nutr 24:173-179   과학기술학회마을   DOI   ScienceOn
8 Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effects and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21:94-102
9 Park ID. 2012. Effects of sweet pumpkin powder on quality characteristics of cookies. Korean J Food Culture 27:89-94   과학기술학회마을   DOI   ScienceOn
10 Rim SS, Lee JH. 1997. Biological activity of the soluble extracts from Artemisia princeps var orientalis acted on cardiovascular system. Korean J Food Sci Nutr 30:634-638
11 Ryu JH, Lee SJ, Kim MJ, Shin JH, Kang SK, Cho KM, Sung NJ. 2011. Antioxidant and anticancer activities of Artemisia annua L. and determination of functional components. J Korean Soc Food Sci Nutr 41:509-516
12 Tarig M, Mossa IS, Al-Yahya MA, Parmar NS, Ageel AM. 1987. Evaluation of Artemisia inculta for anti-inflammatory activity in rats. Am J Clin Med 15:127-132   DOI   ScienceOn
13 Kim CH. 2009. Antioxidant activity and quality characteristics of Artemisia sp. with different heat treatments. Korean J Culunary Res 15:128-138   과학기술학회마을
14 Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with ginseng powder. J Korean Soc Food Sci Nutr 38:595-599   과학기술학회마을   DOI
15 Kang KM, Lee SH. 2013. Effects of extraction methods on the antioxidative activity of Artemisia sp. J Korean Soc Food Sci Nutr 42:1249-1254   과학기술학회마을   DOI   ScienceOn
16 Kang MY, Choi HC. 1993. Studies on the standadization of fermentation and preparation methods for steamed rice bread II. J East Asian Soc Dietary Life 3:165-173
17 Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24:398-404   과학기술학회마을
18 Kim JO, Kim YS, Lee JH, Kim MN, Rhee SH, Moon SH, Park KY. 1992. Antimutagenic effects of the major volatile compounds identified from mugwort (Artemisia asicica Noka) leaves. J Korean Soc Food Nutr 21:308-313
19 Kim MJ, Choi JE, Lee JH. 2014. Quality characteristics of cookies added with jujube powder. Korean J Food Pewservation 21:146-150   과학기술학회마을   DOI
20 Kim MS, Park JD, Lee HY, Park SS, Kum JS. 2013. Effects of addition of mugwort powder on the quality characteristics of Korean rice cake Tteokgukdduk. J Korean Soc Food Sci Nutr 42:1433-1436   과학기술학회마을   DOI
21 Kim SJ. 2013. Preparation and characteristics of Konjac noodle-added mugwort. J East Asian Soc Dietary Life 23:613-619   과학기술학회마을
22 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
23 Kwon YR, Jung MH, Cho JH, Song YC, Kang HW, Lee WY, Youn KS. 2011. Quality characteristics of rice cookies prepared with different amylose contents. J Korean Soc Food Sci Nutr 40:832-838   과학기술학회마을   DOI   ScienceOn
24 Lee CB. 1997. Korean Botanical Book. pp. 292. Jin Myung Publication Co. Seoul. Korea
25 Choi IK, Lee JH. 2013. Quality characteristics of yanggaeng incorporated with mugwort powder. J Korean Soc Food Sci Nutr 42:313-317   과학기술학회마을   DOI   ScienceOn
26 Han KH, Choi IS, Lee CH. 2006. The physicochemical and storage characteristics of sausage added mugwort powder. Korean J Food Ani Resour 26:356-361   과학기술학회마을
27 Im SS, Hwang YY, Jun MR. 2010. Quality characteristics of mugwort-Sulgi with chemical leavening agents. Korean J Food Cookery Sci 26:32-40   과학기술학회마을
28 Jeong EJ, Kim KP, Bang BH. 2013. Quality characteristics of cookies containing Platycodon grandiflourum powder. Korean J Food & Nutr 26:759-765   DOI
29 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
30 Joo SY. 2013. Antioxidant activity and quality characteristics of chestnut cookies. Korean J Food Culture 28:70-77   과학기술학회마을   DOI   ScienceOn
31 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
32 Joung HS. 1993. A study on the sensory quality of Ssook sulgis added with mugworts. J East Asian Soc Dietary Life 3:175-180
33 Ju SM, Hong KW. 2011. Quality characteristics and antioxidative effects of cookies prepared with Curcuma longa L. powder. J East Asian Soc Dietary Life 21:535-544
34 Jung IC. 2006. Rheological properties and sensory characteristics of white bread added with mugwort powder. J East Asian Soc Dietary Life 16:32-343   과학기술학회마을
35 Bae IH, Hong KR, Oh DH, Park JR, Choi SH. 2000. Fermentation characteristics of set-type yogurt from milk added with mugwort extract. Korean J Food Sci Ani Resour 20:21-29
36 Baik YK, Kim SH, Park IS. 2008. Quality characteristics of mugwort-tofu with various salts. J Korean Soc Food Sci Nutr 37:1307-1311   과학기술학회마을   DOI
37 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
38 Cho HY, Yoon SY, Park II, Yun KW, Park JM. 2006. Antimicrobial activity of water soluble extract from Artemisia princeps var. orientalis. Korean J Biotechnol Bioeng 21:124-132   과학기술학회마을
39 Jeon HL, Oh HL, Kim CR, Hwang MH, Kim HD, Lee SW, Kim M. 2013. Antioxidant activities and quality characteristics of cookies supplemented with mulberry pomace. J Korean Soc Food Sci Nutr 42:234-243   과학기술학회마을   DOI   ScienceOn