Browse > Article

Quality Characteristics and Antioxidative Effect of Cookies Made with Capsosiphon fulvescens Powder  

Lee, Ga-Wha (Food Science and Nutrition, Graduate School, Chonnam National University)
Choi, Min-Ja (Nutrition Education, Graduate School of Education, Chonnam National University)
Jung, Bok-Mi (Food Science and Nutrition, Chonnam National University)
Publication Information
Korean journal of food and cookery science / v.26, no.4, 2010 , pp. 381-389 More about this Journal
Abstract
In this study, we investigated the quality characteristics of cookies containing mesangi powder (MP). The cookies were stored at 30 $^{\circ}C$ for 28 days. The pH of the dough decreased significantly upon the addition of MP. The spread factor of the cookies also decreased significantly with more MP added to the cookie recipe. The loss rate of cookies was significantly higher in 3% and 5% cookies than in control and 7% cookies. The leavening rate was significantly decreased upon the addition of MP. Hardness was significantly higher in 5% and 7% cookies than in control cookies. The L, a, b values of cookies were significantly reduced at higher MP content. The results of sensory evaluation showed that cookies made with MP did not differ significantly from the control, except in color and moistness. The mineral contents of cookies increased in dose-dependent fashion with MP concentration. The acid and peroxide values were lower in cookies with 5% MP than other cookies.
Keywords
Capsosiphon fulvescens; cookies; quality characteristics; antioxidative effect;
Citations & Related Records
Times Cited By KSCI : 29  (Citation Analysis)
연도 인용수 순위
1 Yang HC, Jung KM, Gang KS, Song BJ, Lim HC, Na HS, Mun, H, Heo NC. 2005. Physicochemical composition of seaweed fulvescens (Capsosiphon fulvescens). Korean J Food Sci Technol 37(6):912-917   과학기술학회마을
2 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
3 Jeong KS, Lee NG. 2010. A study on physiological activity and antioxidative activity of Maesangi(Capsosiphon fulvescens) extract. J Environmental Sciences 19(4):407-414   과학기술학회마을   DOI   ScienceOn
4 Kang NE, Kim HY. 2005. Quality characteristics of health concerned functional cookies using crude ingredients. Korean J Food Culture 20(3):331-336   과학기술학회마을
5 Choi HY, Oh SY, Lee YS. 2009. Antioxidant activity and quality characteristics of Perilla leaves(Perilla frutescens var. Japonica HARA) cookies. Korean J Food Cookery Sci 25(5): 521-530   과학기술학회마을
6 Chung HJ. 2007. Quality attributes of cookies prepared with tomato powder. J Food Sci Nutr 12(2):229-233   과학기술학회마을
7 Folch JM, Lees M, Stanley GHS. 1957. A simple method for the isolation and purification of total lipids from animal tissue. J Biol Chem 26(1):497-505
8 Jung HA, Kim SH, Lee MA. 2009. Storage quality characteristics of cookies prepared with pine needle powder. Korean J Food Preserv 16(4):506-511   과학기술학회마을
9 Jung KJ, Jung CH, Pyeun JH, Choi YJ. 2005. Changes of food components in Mesangi(Capsosiphon fulvecense), Gashiparae(Enteromorpha prolifera), and Cheonggak(Codium fragile) depending on harvest times. J Korean Soc Food Sci Nutr 34(5):687-693   과학기술학회마을   DOI   ScienceOn
10 Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24(3):398-404   과학기술학회마을
11 American Association of Cereal Chemists. 1986. Approved method of the Am. Assoc. Cereal Chem(Method 10-50D, First approval 2-24-75; Revised 10-28-81) St. Paul, MN., USA
12 Awad A, Powrid WD, Fennema O. 1968. Chemical determination of bovine muscle at 4${^{\circ}C}$. J Food Sci 33(2):227-235
13 Cho HS, Kim KH. 2008. Quality characteristics of cookies fortified with skate (Raja kenojei) powder. Korean J Food Culture Sci 23(6):771-778   과학기술학회마을
14 Chae SK, Kang KS, Ma SC, Bang KW, Oh MH. 2002. Food Analysis. p336, p347 Gigu Munwha Co., Seoul, Korea
15 Cho HS, Park BH. 2000. Effect of onion and garlic juice on the lipid oxidation and quality characteristics during the storage of conger eel(Astroconger myriaster). Korean J Soc Food Sci 16(2):135-142
16 Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookie made with sea tangle powder. Korean J Food Culture 21(5):541-549   과학기술학회마을
17 Lim EJ. 2009. Quality characteristics of cookies with added Enteromorpha intenstinalis. Korean J Food Nutr 21(3):300-305   과학기술학회마을
18 Min BA, Lee JH. 1985. Effects of frying oils storage condition on the rancidity of Yackwa. Korean J Food Sci Technol 17(2):114-123
19 Park BH, Cho SH, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Culture Sci 21(1): 94-102   과학기술학회마을
20 Shin GM, Roh SH. 1999. A study on the texture of cookie depending the quality of green tea. Culinary Research 5(2):133-146
21 Gustone FD, Norris FA. 1983. Lipids in foods chemistry, biochemistry and technology. Pergamon Press Inc. p58
22 Han IH, Lee KA, Byoun KE. 2007. The antioxidant activity of Korean cactus (Opintia humifusa) and the quality characteristics of cookies with cactus powder added. Korean J Food Culture Sci 23(4):443-451   과학기술학회마을
23 Han JS, Kim JA, Han GP, Kim DS, Kozukue N, Lee KR. 2004. Quality characteristics of functional cookies with added pota peel. Korean J Soc Food Cookery Sci 20(6):607-613   과학기술학회마을
24 Hong SC, Choe SN. 2009. Studies on the manufacture and quality characteristics of bread made with Capsosiphon fulvecense powder. J Fish Mar Sci Edu 21(1):28-42
25 Jung BM, Park SO, Shin TS. 2009. Development and quality characteristics of rice noodles made with added Capsosiphon fulvescens powder. Korean J Food Cookery Sci 25(2):180-188   과학기술학회마을
26 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
27 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(1):49-57   과학기술학회마을
28 Jung BM, Shin TS, Kim DW, Chong KW. 2008. Physicochemical quality characteristics of tofu prepared with Mesangi (Capsosiphon Fulvescens) powder. Korean J Food Cookery Sci 24(5):691-698   과학기술학회마을
29 Kim HY, Jeong SJ. Heo MY, Kim KS. 2002. Quality characteristic of cookies prepared with varied levels of shredded garlics. Korean J Food Sci Technol 34(4):637-641   과학기술학회마을
30 Koh WB, Noh WS. 1997. Effect of sugar particle size and level on cookie spread. J East Asian Soc Dietary Life 7(3):159-165
31 Kwak DY, Kim JH, Kim KJ, Shin SR, Moon KD. 2002. Effects of hot water extract from roasted safflower (Carthamus tinctorius L.) seed on quality of cookies. Korean J Food Preserv 9(3):304-308   과학기술학회마을
32 Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. Korean J Food Culture 21(6):685-694   과학기술학회마을
33 Lee JO, Kim KH, Yook HS. 2009. Quality characteristics of cookies containing various levels of aged garlic. J East Asian Soc Dietary Life 19(1):71-77   과학기술학회마을
34 Lee JH, Kwak EJ, Kim JS, Lee YS. 2007. Quality characteristics of sponge cake added with Mesangi(Capsosiphon Fulvescens) powder. Korean J Food Cookery Sci 23(1):83-89   과학기술학회마을
35 Lee JH, Ko JC. 2009. Physicochemical properties of cookies incorporated with strawberry powder. Food Engineering Progress 13(2):79-84
36 Lee JH, Soung YH, Lee SM, Jung HS, Paik JE, Joo NM. 2008. Optimization of iced cookie with arrowroot powder using response surface methodology. Korean J Food Cookery Sci 24(1):76-83   과학기술학회마을
37 Lee JY, Ju JC, Hea ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies bamboo leaves powder. Korean J Food Nutr 19(1):1-7   과학기술학회마을
38 Shin IY, Kim HI, Kim CS, Whang K. 1999. 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
39 Yoon HS, Joo SJ, Kim KS, Kim JS, Kim SS, Oh MH. 2005. Quality characteristics on cookies added with soybean paste powder. Korean J Food Preserv 12(5):432-453   과학기술학회마을