Browse > Article
http://dx.doi.org/10.9724/kfcs.2014.30.6.679

Quality Characteristics of Cookies Added with Ginseng Leaf  

Kim, Dam (Dept. of Food & Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Dept. of Food & Nutrition, Chungnam National University)
Yook, Hong-Sun (Dept. of Food & Nutrition, Chungnam National University)
Publication Information
Korean journal of food and cookery science / v.30, no.6, 2014 , pp. 679-686 More about this Journal
Abstract
This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) of ginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.
Keywords
ginseng leaf; cookie; quality characteristic; DPPH radical scavenging;
Citations & Related Records
Times Cited By KSCI : 29  (Citation Analysis)
연도 인용수 순위
1 Cho KL, Woo HJ, Lee IS, Lee JW. Cho YC, Lee IN, Chae HJ. 2010. Optimization of enzymatic pretreatment for the production of fermented Ginseng using leaves, stems and roots of ginseng. J Ginseng Res 34(1):68-75   DOI
2 Choi JE, Li S, Han YH, Lee KT. 2009. Changes of saponin contents of leaves, stems and flower-buds of Panax ginseng C. A. Meyer by harvesting days. Korean J Medicinal Crop Sci 17(4):251-156   과학기술학회마을
3 Curley KP, Hoseney RC. 1984. Effect of corn sweetners on cookies quality. Cereal Chem 61(4):274-278
4 Doescher LC, Hoseney RC. 1985. Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem 62(4):263-266
5 Ha DC, Ryu GH. 2005. Chemical components of red, white and extruded root ginseng. J Korea Soc Food Sci Nutr 34(2): 247-254   과학기술학회마을   DOI
6 Han BH. 1972. Current status of Korean ginseng research. Korean J Pharmacogn 3(3):151-152   과학기술학회마을
7 Han JH, Park SJ, Ahn CN, Wee JJ, Kim KY, Park SH. 2004a. Nutritional composition, ginsenoside content and fundermental safety evaluation with leaf and stem extract of Panax ginseng. J Korean Soc Food Sci Nutr 33(5):778-784   과학기술학회마을   DOI
8 Han JH, Sihn EH, Park SH. 2004b. A study on the growth rate, nutritional effects and serum lipid contents of rats by feeding with leaf and stem extract of the ginseng radix. J East Asian Soc Dietary Life 14(5):407-417   과학기술학회마을
9 Hong SC, Yoo NH, Yoo JH, Lee KH, Kim BR, Lee HJ, Kim JM, Seong NS, Pyo MK. 2013. Inhibitory effect of elastase and tyrosinase of ginsenoside F1 isolated from Panax ginseng leaves. Korean J Pharmacogn 44(1):10-15
10 Hwang EY, Choi SY. 2006. Quantitative analysis of phenolic compounds in different parts of Panax ginseng C. A. Meyer and its inhibitory effect on melanin biosynthesis. Korean J Medicinal Crop Sci 14(3):148-152   과학기술학회마을
11 Jang HR, Park JS, Shin S, Shin GM. 2008. Properties of white pan breads made with Korean and imported what flours. Korean J Food Preserv 15(6):884-890   과학기술학회마을
12 Jeong EJ, Kim KP, Bang BH. 2012. Quality characteristics of cookies added with Guava (Psidium guafava L.) leaf powder. J Korean Soc Food Sci Nutr 25(2):317-323   DOI   ScienceOn
13 Jeon HL, Oh HL, Kim CR, Hwang MH. 2013. Antioxidant activities and quality characteristics of cookies supplemented with mulberry pomace. J Korean Soc Food Sci Nutr 42(2):234-243   과학기술학회마을   DOI   ScienceOn
14 Joo SY, Choi HY. 2012. Antioxidant activity and quality characteristics of black rice bran cookies. J Korean Soc Food Sci Nutr 41(2):182-191   과학기술학회마을   DOI   ScienceOn
15 Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with ginseng powder. J Korean Soc Food Sci Nutr 38(11):1595-1599   과학기술학회마을   DOI
16 Kim GH, Seong BJ, Kim SI, Han SH, Kim HH, Lee KS. 2011. Yield and quality characteristics of ginseng's first byproducts. Korean J Medical Crop Sci 19(5):313-318   DOI   ScienceOn
17 Kim MJ, Choi JE, Lee JH. 2014. Quality characteristics of cookies added with jujube powder. Korean J Food Preserv 21(1):146-150   과학기술학회마을   DOI
18 Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cook Sci 24(3):398-404   과학기술학회마을
19 Kim HY, Park JH. 2006. Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J Food Cook Sci 22(6):855-863   과학기술학회마을
20 Kim JY. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30(6): 1373-1380   과학기술학회마을
21 Kim SC, Choi KJ, Ko SR, JooHK. 1987. Content comparison of proximate compositions, various solvent extracts and saponins in root, leaf and stem of panax ginseng. Korean J Ginseng Sci 11(2):118-122   과학기술학회마을
22 Kim SH. 2008. Physiological activity biotransformation of ginsenosides isolated from ginseng leaves. MS Thesis. Kyonggi University of Korea. pp 1-5
23 Koh WB, Noh WS. 1997. Effect of sugar particle size and level on cookie spread. J East Asian Dietary Life 7(2):159-165   과학기술학회마을
24 Lee GW, Choi MJ, Jung BM. 2010. Quality characteristics and antioxidative effect of cookie made with Capsosiphon fulvescens powder. Korean J Food Cook Sci 26(4):381-389
25 Lee KS, Kim GH, Seong BJ, Kim SI, Han SH, Lee SS, Song MR, Lee GH. 2013. Quality characteristics of Yakgwa added with ginseng fruit, leaf and root. J Korean Soc Food Sci Nutr 42(12):1981-1987   과학기술학회마을   DOI
26 Park SN, Choi SW, Boo YC. 1990. Effects of flavonoids of ginseng leaves on erythrocyte membranes against singlet oxygen caused damage. Korean J Ginseng Sci 14(2):191-199   과학기술학회마을
27 Lee KS, Seong BJ, Kim GH, Kim SI, HAn SH, Kim HH, Baik ND. 2010. Ginsenoside, phenolic acid composition and physiological significances of fermented ginseng leaf. J Korean Soc Food Sci Nutr 39(8):1194-1200   과학기술학회마을   DOI
28 Lee MH, Oh MS. 2006. Quality characteristics of cookie with brown rice flour. Korean J Food Culture 21(6):685-694
29 Lee SE, Lee SW, Bang JK, Yu YJ, S NS. 2004. Antioxidant activities of leaf, stem and root of Panax ginseng C. A. Meyer. Korean J Medical Crop Sci 12(3):237-242   과학기술학회마을
30 Shin IY, Kim HI, Kim CS, Whang K. 1999. Characteristics of sugar cookies with replacement of sucrose with sugar alcohols. J Korean Soc Food Sci Nutr 28(4):850-857   과학기술학회마을
31 Song JH, Lee JH. 2014. The quality and antioxidant properties of cookies containing Condonopsis lanceolata powder. Korean J Food Sci Technol 46(1):51-55   DOI
32 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
33 Nah SY. 1997. Ginseng: recent advances and trends. Korean J Ginseng Sci 21(1):1-12   과학기술학회마을
34 Xie JT, Zhou YP, Dey L, Attle AS, Wu JA, Gu M, Polonsky KS, Yuan CS. 2002. Ginseng berry reduces blood glucose and body weight in db/db mice. Phytomedicine 9(3):254-258   DOI   ScienceOn
35 Chang HK. 2003. Effect of processing methods on the saponin contents of Panax ginseng leaf-tea. Food Science and Nutrition 16(1):46-53   과학기술학회마을
36 Yang DC, Choi HY, Kim YH, Yun KY. 1996. Growth and ginsenosides production of hairy rood light energy. Korean J Ginseng Sci 20(3):318-324
37 AACC. 2000. Approved methods of the AACC. 10th ed. American Association Cereal Chemists, St. Paul, MN, USA. Method 10-50D
38 Ah SE, Kwon YM, Lee JS. 2012. Quality characteristic of cookies containing Yacon (Smallanthus sonchifolius) leaf powder. Korean J Food Culture 27(1):82-88   DOI   ScienceOn
39 Bae CH, Park GH, Kang WW, Park HD. 2013. Quality characteristics of cookies added with RS4 type resistantcorn starch. Korean J Food Preserv 20(4):539-545   DOI   ScienceOn
40 Blois MS. 1958. Antioxidant determination by the use of a stablefree radical. Nature 181(4617):1198-1200
41 Cho HS, Kim KH. 2013. Quality characteristics of cookies prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder. J Korean Soc Food Sci Nutr 42(11):1799-1804   과학기술학회마을   DOI   ScienceOn
42 Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookie made with seatangle powder. Korean J Food Culture 21(5):541-549