Browse > Article

Quality Characteristics of Cookies Prepared with Button Mushroom(Agaricus bisporous) Powder  

Lee, Jin-Sil (Department of Foodservice Management and Nutrition, College of Natural Science, Sangmyung University)
Jeong, Seong-Suk (Department of Foodservice Management and Nutrition, College of Natural Science, Sangmyung University)
Publication Information
Korean journal of food and cookery science / v.25, no.1, 2009 , pp. 98-105 More about this Journal
Abstract
This study examined the effects of adding four different amounts (0%: control, 4%: M-4, 8%: M-8, 12%: M-12) of button mushroom (Agaricus bisporous) powder on the quality characteristics of cookies. The bulk density and pH of the dough, and firmness, color, spread factor, consumer acceptability of cookies, and total phenol compound content and free radical scavenging activity of mushroom powder and cookies were measured. While the bulk density and pH of the dough as well as spread factor of the cookies significantly decreased, the firmness, L values and total phenol compound contents and free radical scavenging activity of the cookies significantly increased with increasing mushroom powder content(p<.05). The consumer acceptability scores for the button mushroom cookie groups ranked significantly(p<.05) higher than those of the control group in general acceptability, appearance, flavor, color, taste, and texture. This study suggests that button mushroom powder is a good ingredient for increasing the acceptability and functionality of cookies.
Keywords
button mushroom; cookies; quality; acceptability; total phenol;
Citations & Related Records
Times Cited By KSCI : 22  (Citation Analysis)
연도 인용수 순위
1 유창현. 2008. 버섯의 재배현황과 전망. 월간 산림 1:98-101
2 Chi HY, Kim KH, Kong WS, Kim SL, Kim JA, Chung IM, Kim JT. 2005. Antioxidant activity and total phenolic compounds of P. eryngii spp. extracts. Korean J Crop Sci 50(5):216-219   과학기술학회마을
3 Haytowitz DB. 2006. Nutrient content and nutrient retention of selected mushrooms. Institute of Food Technologists Annual Meeting at Orleando Florida, U.S.A. Book of abstract pp. 72-73
4 Kissell LT, Yamazaki WT. 1975. Protein enrichment of cookie flours with wheat gluten and soy flour-derivatives. Cereal Chem 52(5):638-649
5 Lee CY and Whitaker JR. 1995. Enzymatic browning and its prevention in : enzymatic browning in fruits. American Chemistry Society. Washington, DC, U.S.A. pp 9-22
6 Lee JS, Oh MS. 2006. Quality characteristics of cookies with black rice flour. Korean J Food Cookery Sci 22(2):193-203   과학기술학회마을
7 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(1):94-102   과학기술학회마을
8 Vratanina DL, Zabik ME. 1978. Dietary fiber sources for baked products: Bran in sugar-sap cookies. J Food Sci 43(5):1590-1594   DOI
9 Yang, JH, Lin HC, Mau JL. 2002. Antioxidant properties of several commercial mushrooms. Food Chem 77(2):229-235   DOI   ScienceOn
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(5):432-435   과학기술학회마을
11 Lee YK, Kim MJ, Lee SB, Kim SD. 2005. Quality characteristics of kipfel cookie prepared with chitosan - chungkukjang. J East Asian Dietary Life15(4):437-443   과학기술학회마을
12 Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Cookery Science 24(3):398-404   과학기술학회마을
13 Kim HY, Park JH. 2006. Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J Food Cookery Sci 22(6):855-863   과학기술학회마을
14 Shin JH, Lee SJ, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies with added concentrations of garlic juice. Korean J Food Cookery Sci 23(5):609-614   과학기술학회마을
15 Ananthzswaran RC, Sastry SK, Beelman RB, Okereke A, Konanayakam M. 1986. Effect of processing on yield, color and texture of canned mushrooms. J Food Sci 51(5):1197-1200   DOI
16 Fu HY, Shieh DE, Ho CT. 2002. Antioxidant and free radical scavenging activities of edible mushrooms. J Food Lipids 9(1):35-43   DOI   ScienceOn
17 Rice-Evans C, Miller NJ, Paganga G. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radic Biol Med 20(7):933-956   DOI   ScienceOn
18 Wekwete B, Navder KP. 2008. Effects of avocado fruit puree and oatrim as fat replacers on the physical, textural and sensory properties of oatmeal cookies. J Food Quality 31(2):131-141   DOI   ScienceOn
19 Cheung LM, Cheung PCK, Ooi VEC. 2003. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem 81(2):249-255   DOI   ScienceOn
20 Jang JK, Pyun YR. 2004. Effect of sucrose and gluten on glass transition, gelatinization, and retrogradation of wheat starch. Korean J Food Technol 36(2):288-2931   과학기술학회마을
21 Lee JA, Park GS, Ahn SH. 2002. Comparative of physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J Food Cookery Sci 18(2):238-246   과학기술학회마을
22 Dubost NJ, Ou B, Beelman RB. 2007. Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. Food Chem 105(2):727-735   DOI   ScienceOn
23 Shin IY, Kim Hl, Kim CS, Whang K 1999b. Characteristics of sugar cookies with replacement of sucrose with sugar alcohols - (II) textural characteristics of sugar alcohol cookies. J Korean Soc Food Sci Nutr 28(5):1044-1050   과학기술학회마을
24 Kim YS, Kim GH, Lee JH. 2006. Quality characteristics of black rice cookies as influenced by content of black rice flour and baking time. J Korean Soc Food Sci Nutr 35(4):499-506   DOI   ScienceOn
25 Curley KP, Hoseney RC. 1984. Effect of corn sweeteners on cookies quality. Cereal Chem 61(4):274-278
26 Han JS, Kim JA, Han GP, Kim DS, Kozukue N, 2004. Quality characteristics of functional cookies with added potato peel. Korean J Food Cookery Sci 20(6):607-613   과학기술학회마을
27 Ko YJ, Joo N. 2005. Quality characteristic and optimization of iced cookie with addition of jinuni bean(Rhynchosia volubilis). Korean J Food Cookery Sci 21(4):514-527   과학기술학회마을
28 American Association of Cereal Chemists. 2000. Approved Methods of the American Association of Cereal Chemists: Method 10-50D, Vol I. 10th Edition, St. Paul MN. USA
29 Swanson RB, Munsayac LJ. 1999. Acceptability of fruit purees in peanut butter, oatmeal, and chocolate chip reduced-fat cookies. J Am Diet Assoc 99(3):343-345   DOI   ScienceOn
30 Alpers L, Sawyer-Morse MK. 1996. Eating quality of banana nut muffins and oatmeal cookies made with ground flaxseed. J Am Diet Assoc 6(8):794-796
31 Kang NE, Lee IS. 2007. Quality characteristics of the sugar cookies with varied levels of resistant starch. J Korean Food Culture 22(4):468-474   과학기술학회마을
32 Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. J Korean food Culture 21(5):541-549   과학기술학회마을
33 Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem 74(5):669-671   DOI   ScienceOn
34 Jeon ER, Park ID. 2006. Effect of angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22(1):62-68   과학기술학회마을
35 Shin GM, Roh SH. 1999. A study on the texture of cookie depending the quality of green tea. Korean J Food Cookery Sci 5(2):131-146   과학기술학회마을
36 Feeney MJ. 2006. Mushrooms-intake, composition, and research(A mini-review). Nutr Today 41(5):219-226   DOI   ScienceOn
37 Lee JY, Ju JC, Park HJ, Her ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. J Korean Soc Food Sci Nutr 19(1):1-7   과학기술학회마을
38 Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. J Korean Food Culture 21(6):685-694   과학기술학회마을
39 Wang YJ, Jane J. 1994. Correlation between glass transition temperature and starch retrogradation in the presence of sugars and maltodextrins. Cereal chem 71(6):527-531
40 Elmastasa M, Isildaka O, Turkekulb I, Temura N. 2007. Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. J Food Comp Anal 20(3):337-345   DOI   ScienceOn
41 Shin IY, Kim HI, Kim CS, Whang K. 1999a. Characteristics of sugar cookies with replacement of sucrose with sugar alcohols - (I) Organoleptic characteristics of sugar alcohol cookies. J Korean Soc Food Sci Nutr 28(4):850-857   과학기술학회마을
42 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(4):642-646   과학기술학회마을
43 Jung YJ, Seo HS, Myung JE, Shin JM, Lee EJ, Hwang IK. 2007. Physicochemical and sensory characteristics of rice cookies based on goami 2 with sesames(white and black) and perilla seeds. Korean J Food Cookery Sci 23(6):785-792   과학기술학회마을
44 Swain T, Hilllis WE, Ortega M. 1959. Phenolic constituents of Prunus domestica. I. Quantitative analysis of phenolic constituents. J Sci Food Agric10(1):63-68   DOI
45 Lee SJ, Shin JH, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies prepared with fresh and steamed garlic powders. J Korean Soc Food Sci Nutr 36(8):1048-1054   DOI   ScienceOn
46 Lee SM, Ko YJ, Jung HA, Paik JE, Joo NM. 2005. Optimization of iced cookie with the addition of dried sweet pumpkin powder. Korean J Food Culture 20(5):516-524   과학기술학회마을
47 Romanchik-Cerpovicz JE, Tilmon RW, Aldree KA. 2002 Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute. J Am Diet Assoc 102(9):1301-1303   DOI   ScienceOn