Browse > Article

Quality Characteristics of functional Cookies with Added Potato Peel  

Han Jae-Sook (Uiduk University)
Kim Joung-Ae (College of Human Ecology, Yeungnam University)
Han Gyeong-Phil (College of Human Ecology, Yeungnam University)
Kim Dong-Seok (College of Human Ecology, Yeungnam University)
Kozukue Nobuyuki (College of Human Ecology, Yeungnam University)
Lee Kap-Rang (College of Human Ecology, Yeungnam University)
Publication Information
Korean journal of food and cookery science / v.20, no.6, 2004 , pp. 607-613 More about this Journal
Abstract
The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and $20\%$ potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting $10\%$ of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and $20\%$ of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with $10\%$ of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.
Keywords
Functional cookies; potato peel; potato glycoalkaloid;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Kim, JS : Sensory characteristics of green tea bread. Korean J. Food & Nutr., 11(6) :657-661, 1998
2 Cho, MK and Lee, WJ : Preparation of high-fiber bread with soybean curd residue and Makko11i(rice wine) residue. J. Korean Soc. Food Sci. Nutr. 25(4): 632-636, 1996
3 Park, GS and Lee, SJ : Effects of job's tears powder and green tea powder on the characteristics of quality ofbread. J. Korean Soc. Food Sci. Nutr. 28(6): 1244-1250, 1999
4 Jung, DS, Lee, FZ and Eun, JB : Quality properties of bread made of wheat flour and black rice flour. Korean J. Food Sci. Technol. 34(2): 232-237, 2002
5 Kim, EJ and Kim, SM : Bread properties utilizing extracts of pine needle according to preparation method. Korean J. Food Sci. Technol. 30(3): 542-547, 1998
6 Curley, LP and Hoseney RC : Effect of corn sweeteners on cookies quality. Cereal. Chem., 61: 274-278, 1984
7 Doescherr, LC and Hoseney, RC : Effect of sugar type and flour moisture on surface cracking of sugar-snapcookies. Cereal. Chem., 62: 263-266, 1985
8 Kim, HYL, Jeong, SJ, Heo, MY and Kim, KS: Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J. Food Sci. Technol. 34(4):637-641, 2002
9 Shin, IY, Kim, HI, Kim, CS and Whang K : characteristics of sugar cookies with replacement of sucrose with sugar alcohols. J. Korean Soc. Food Sci. Nutr., 28(4): 850-857, 1999
10 Miller, RA, Hoseney, RC and Morris, CF : Effect of formula water content on the spread of sugar-snapcookies. Cereal. Chem., 74: 669-671, 1997   DOI   ScienceOn
11 Cham, BE, Gilliver, M and Wilson, L : Antitumor effects of glycoalkaloids isolated from Sotanum sodomaeum. Planta Med., 53: 34-36, 1987   DOI   ScienceOn
12 Hwang, YK, Hyun, YH and Lee, YS : Study on the characteristics of bread with green tea powder. Korean J Food & Nutr. 14(4): 311-316, 2001
13 McCay, CM, McCay, JB and Smith, O : The nutritivevalue of potatoes-potato processing. Talburt, W. F. andSmith, O., Eds., AVI, Westport, Connecticut, 287-331, 1987
14 Cham, BE : Solasodme glycosides as anti-canceragents-preclinical and clinical studies. Asia Pac. J. Pharmacol., 9: 113-118, 1994
15 Choi, OJ, Jung, HS, Ko, MS, Kim, YD, Kang, SK andLee, HC : Variation of retrogradation and preferance of bread with added flour of angelica keiskei koidz during thestomge. J. Korean Soc. Food Sci. Nutr. 28(1): 126-131, 1999
16 Kim, ML, Park, GS, An, SH, Choi, KH and Park, CS : Quality changes of breads with spices powder duringstorage. Korean J. Soc. Food Cookery Sci. 17(3):195-203, 2001
17 Friedman, M : The nutritional value of proteins from different food source. A review. J. and Agnc. Food Chem. 44: 6-29, 1996   DOI   ScienceOn
18 Friedman, M and McDonald, GM : Potato giycoaikaloid-chemistry analysis, safety and plant physiology, Critical reviews in plant science. 16(1): 55-132, 1997   DOI
19 Hawkes, JG : The evolution of cultivated potatoes andtheir tuber-bearing wild relatives. Kultrup-flanze. 36:189-208, 1988
20 Kozukue, N, Misoo, S, Yamada, T, Kamijima, O and Friedman, M : Inheritance of morphological charactersand glycoalkaloids in potatoes of somatic hybrids between dihaploid Solanum acaule and tetraploid Solanum tuberosum. J. Agric. Food Chem. 47: 4478-4483, 1999   DOI   ScienceOn
21 Lee, KR, Kozukue, N, Han, JS, Park, JH, Chang, EY, Baek, EJ, Chang, JS and Friedman. M : Glycoalkaloids and metabolites inhibit the growth of human colon(HT29) and liver(HepG2) cancer cells. Agr. Food Chem., 52: 2832-2839, 2004 24. AACC. Approved method of the American association of cereal chemists, American association of cereal chemists, St. Paul, MN, USA, 1983   DOI   ScienceOn
22 Kim, JA, Kozukue, N and Han, JS : Glycoalkaloid content m potato tubers by various cooking methods andpotato products. Korean J. Food Cookery Sci., 20(1):76-80, 2004
23 Choi, OJ, Kirn, YD, Kang, SK, Jung, HS, Ko, MS and Lee, HC : Preparation on the quality characteristics of bread added with angelica keiskei koidz flour. J. Korean Soc. Food Sci. Nutr. 28(1): 118-125, 1999
24 Kim, ML, Park, GS, Park, CS and An, SH : Effect of spice powder on the characteristics of quality of bread. Korean J. Soc. Food Sci. 16(3): 245-254, 2000
25 Esteves-Souza, A, Sarmento da Silva, TM, Alves, CCP, de Carvalho, MG, Braz-Filho, R and Echevarria, A : Cytotoxic activities against Ehrlich carcinoma and human K562 leukemia of alloids and flaonoid from two Sotanum species. J. Braz. Chem. Soc., 13: 838-842, 2002   DOI   ScienceOn
26 Kim, YS, Ha, TY, Lee, SH and Lee, HY : Properties of dietary fiber extract from rice bran and application in bread-making. Korean J. Food Sci. Technol. 29(3):502-508, 1997
27 Friedman, M and McDonald, GM : Steroidal glycoalkaloids-In naturally occurring glycosides. Chemistry, Distributionand Biological Properties. Ikan, R., Ed. Wiley, NewYork: 311-343, 1999
28 Kim, JA, Kozue, N, Han, JS : Glycoalloid contentin Korean cultivated potato plant and tubers by organ. J. Korean home economics Ass. 42(4): 187-194, 2004
29 Kim, HY, Lee, IS, Kang JY and Kim GY : Quality characteristics of cookies with various levels of functional rice flour. Korean J. Food Sci. Technol, 34(4) : 642-646, 2002