Browse > Article
http://dx.doi.org/10.9799/ksfan.2014.27.3.522

Optimization of Cookies Prepared with Mori cortex radicis Powder  

Park, Young Il (Dept. of Food & Nutrition, Sookmyung Women's University)
Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.3, 2014 , pp. 522-531 More about this Journal
Abstract
The purpose of this study was to investigate the antioxidant effects of Mori cortex radicis powder and to determine the optimal composite recipe by testing different amount of Mori cortex radicis powder and sugar in cookies prepared with Mori cortex radicis powder. In regard to its antioxident effects, Mori cortex radicis powder had a total phenolic content and DPPH free radical scavenging activity of 149.56 mg GAE/g and $137.77{\mu}g/mL$, respectively. The response surface methodology was used to obtain ten experimental points (including two replicates for Mori cortex radicis powder and sugar) and Mori cortex radicis cookie formulation was optimized using rheology. The results of the sensory evaluation produced significant values for color (p<0.05), texture (p<0.05), sweetness (p<0.01) and overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), redness (p<0.01) and spread ratio (p<0.5). As a result, the optimum formulations obtained by numerical and graphical methods were found to be 16.84 g of Mori cortex radicis powder and 64.42 g of sugar.
Keywords
Mori cortex radicis powder; cookie; optimization; sensory evaluation; response surface methodology;
Citations & Related Records
Times Cited By KSCI : 23  (Citation Analysis)
연도 인용수 순위
1 Lee TB. 1979. Illustrated Flora of Korea. Hyangmoon Publishing Co. Seoul. Korea. pp.511
2 Liu RH, Dewanto V, Wu X, Adom KK. 2002. Thermal processiong enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agri Food Chem 50:3010-3014   DOI   ScienceOn
3 Miller RA, Hoseney RC, Moris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem 74:669-671   DOI   ScienceOn
4 Mok JS, Song KC, Choi NJ, Yang HS. 2001. Antibacterial activity of ethanol extract of root bark of Morus alba against selected fish pathogenic bacteria. Korean J Aquaculture 14:221-226   과학기술학회마을
5 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
6 Park HY, Jang MS. 2007. Ingredient mixing optimization for the preservation of sulgidduk with barely (Hordeum vulgare L.) sprout powder. Korean J Food Cookery Sci 23:550-560
7 Park IK, Lee JO, Lee HS, Seol KY, Ahn YJ. 1998. Cytotoxic activity of Bombyx mori and Morus alba derived materials against human tumor cell lines. J Korean Soc Appl Biol Chem 41:187-190   과학기술학회마을
8 Park JH, Lee BG, Byun GI, Kim DW. 2010. Antioxidant activities and inhibitory effect on oxidative DNA damage of nelumbinis semen extracts. Kor J Herbology 25:55-59   과학기술학회마을
9 Joo NM, Lee SM, Jung HS, Park SH, Song YH, Shin JH, Jung HA. 2008. Optimization of cookie preparation by addition of yam powder. Korean J Food Preserv 15:49-57   과학기술학회마을
10 Jeong HJ, Lee SG, Lee EJ, Park WD, Kim JB, Kim HJ. 2010. Antioxidant activity and anti-hyperglycemic activity of medicinal herbal extracts according to extraction methods. Korean J Food Sci Technol 42:571-577   과학기술학회마을
11 Jin SY, Joo NM, Han YS. 2006. Optimization of iced cookies with the addition of pine leaf powder. Korean J Food Cookery Sci 22:164-172
12 Park NB, Lee SY, Yoon SY, Kim KBWR, Song EJ, Lee SJ, Lee CJ, Jung JY, Kwak JH, Lee HD, Choi HD, Ahn DH. 2010. Effect of extracts from Morus alba L. and Curcuma aromatica on shelf-life and quality of wet noodle. J Korean Soc Food Sci Nutr 39:750-756   과학기술학회마을   DOI
13 Park SW, Kwon SK. 1998. Sensory characteristics and tenderness of boiled beef by addition of the barks (Morus alba Linne). Korean J Food & Nutr 11:580-584   과학기술학회마을
14 Seo JU, Hwang ES, Kim GH. 2011. Antioxidaitve and differentiation effects of Artemisia capillaris T. extract on hydrogen peroxide-induced oxidative damage of MC3T3-E1 osteoblast cells. J Korean Soc Food Sci Nutr 40:1532-1536   과학기술학회마을   DOI   ScienceOn
15 Sigleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 299:152-178   DOI
16 Yoon SH, Jung SY, Ha H. 2001. Hypoglycemic and enzyme effects of the water extract of Mori cortex radicis in streptozotocin-induced diabetic rats. J Korean Soc Hygienic Sciences 7:119-123
17 Lee SM, Jung HA, Joo NM. 2006. Optimization of iced cookie with the addition of dried red ginseng powder. Korean J Food & Nutr 19:448-459   과학기술학회마을
18 Yoon SY, Choi JS, Lee SY, Kim KBWR, Song UJ, Kim SJ, Lee SJ, Lee CJ, Kim TW, Ahn DH. 2009. Effect of Morus alba root bark, Ecklonia stolonifera, and Curcuma aromatica extracts on shelf-life and quality of castella. J Korean Soc Food Sci Nutr 38:1444-1451   과학기술학회마을   DOI
19 Lee HJ, Joo NM. 2010. Optimization of germinated brown rice cookie with added spinach poder. Korean J Food Cookery Sci 26:707-716   과학기술학회마을
20 Lee JA, Park GS, Ahn SH. 2002. Comparative of physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J Soc Food Cookery Sci 18:238-246   과학기술학회마을
21 Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Preserv 11:182-188
22 Jung BM, Kim DS, Joo NM. 2013. Quality characteristics and optimization of cookies prepared with Opuntia humifusa powder using response surface methodology. Korean J Food Cookery Sci 29:1-10   과학기술학회마을   DOI   ScienceOn
23 Jung SW, Lee NK, Kim SJ, Han D. 1995. Screening of tyrosinase inhibitor from plants. Korean J Food Sci Technol 27: 891-896   과학기술학회마을
24 Kim AK, Ha H, Yoon SH. 1995. Liver protective effects of Mori cortex radicis in isolated hepatocytes. J Korea Soc Hygienic Sci 1:16-20
25 Kim HY, Chung SJ, Heo MY, Kim GS. 2002. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Sci Technol 34:637-641   과학기술학회마을
26 Kim HY, Kong HJ. 2006. Preparation and quality characteristics of sugar cookies using citron powder. Korean J Food Cookery Sci 23:712-719
27 Kim HY, Lee IS, Kang JY, Kim GY. 2002. Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci Technol 34:642-646   과학기술학회마을
28 Kim YY, Choue RW, Chung SY, Koo SJ. 1999. Anti-hyperglycemic effect of Cortex mori radics in db/db mice. Korean J Food Sci Technol 31:1057-1064
29 Ko YJ, Joo NM. 2005. Quality characteristic and optimization of iced cookie with addition of Jinuni bean (Rhynchosia volubilis). Korean J Food Cookery Sci 21:514-527   과학기술학회마을
30 Larmond E. 1977. Laboratory Methods for Sensory Evaluation of Food. Central Experimental Farm. Ottawa. pp.7-23
31 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 26:1199-1200
32 Chabot JF. 1979. Preparation of food science sample for SEM. Scanning Electron Microscopy 3:279-286
33 Cho HJ, Lee JY, Kim DG 2005. In vitro and in vivo anti-inflammatory and anti-allergic responses caused by water extract of Mori cortex. J Korean Oriental Pediatrics 19:175-195   과학기술학회마을
34 Cho Y, Choi MY. 2008. Quality characteristics of jelly containing added Pomegranate powder and Opuntia humifisa powder. Korean J Food Cookery Sci 25:134-142   과학기술학회마을
35 Han IH, Lee K, Lee KE. 2007. The antioxidant activity of Korean cactus (Opuntia humifusa) and the quality characteristics of cookies with cacuts power added. Korean J Soc Food Cookery Sci 23:443-451
36 Heo SI, Jung HJ, Kim MK, Wang MH. 2007. Antioxidative activities and tyrosinase inhibitory effects of Korean medicinal plants. J Appl Biol Chem 50:115-119
37 Jee SO. 2009. Antioxidant activities and whitening effect of the mulberry (Morus alba L.) root bark extracts. Korean J Plant Res 22:145-151   과학기술학회마을
38 Jeon ER. 2006. Effect of angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22:62-68   과학기술학회마을