Browse > Article
http://dx.doi.org/10.9724/kfcs.2015.31.6.687

Quality Characteristics of Cookies Made with Added Wheat Sprout Powder  

An, Sang-Hee (Department of Food Service and Technology, Catholic University of Daegu)
Publication Information
Korean journal of food and cookery science / v.31, no.6, 2015 , pp. 687-695 More about this Journal
Abstract
The purpose of this study was to investigate the quality characteristics of cookies prepared with wheat sprout powder substituted at varying proportions (0%, 2%, 4%, 6%, and 8%) for wheat flour. The bulk density of cookie dough with wheat sprout powder were higher than that of the control group and the pH decreased. The moisture content of the groups with wheat sprout powder was higher than the control group. Width and thickness of finished cookies containing wheat sprout powder were lower than those of the control group. The spread ratio of the group with 8% wheat sprout powder was higher than that of the control group. In color, the L and a value decreased significantly with addition of wheat sprout powder. The hardness of the study groups was lower than that of the control group. DPPH radical scavenging activity of the control group was 24.90%, whereas the study groups ranged from 27.53~38.76%. Sensory evaluation scores in terms of appearance, texture, taste and overall preference of groups with 2% and 4% of wheat sprout powder did not show any significant difference when compared to the control group. Based on the above results, using less than 4% of the wheat sprout powder would be appropriate for use in cookies.
Keywords
wheat sprout powder; cookie; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 22  (Citation Analysis)
연도 인용수 순위
1 Jin SY, Lee EJ, Gil GY, Joo SY. 2014. Quality characteristics and antioxidant activities of cookies added Eleutherococcus sessiliflorus leaf powder. J East Asian Soc Dietary Life 24(2):234-241
2 Koh WB, Noh WS. 1997. Effect of sugar particle size and level on cookie spread. J East Asian Dietary Life 7(2):15-165
3 Kulkarni SD, Tilak JC, Acharya R, Rajurkar NS, Devasaqayam TP, Reddy AV. 2006. Evaluation of the antioxidant activity of wheatgrass (Triticum aestivum L.) as a function of growth under different conditions. Phytother Res 20(3):218-227   DOI
4 Kwon YR, Jung MH, Cho JH, Song YC, Kamg HW, Lee WY, Youn KS. 2011. Quality characteristics of rice cookies prepared with different amylose contents. J Korean Soc Food Sci Nutr 40(6):832-838   DOI
5 Lee BK. 2015. Quality characteristics of sponge cake with added powdered wheat and barley sprout. Master's thesis. Seoul National University of Science and Technology. Seoul, Korea. pp 1-35
6 Lee JA. 2014. Quality characteristics of rice cookies prepared with yacon (Smallanthus sonchifolius) powder. Korean J Culin Res 20(3):100-112
7 Lee JA. 2015. Quality characteristics of cookies added with Aster yomena powder. Korean J Culin Res 21(2):141-153
8 Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J Food Cook Sci 25(1):98-105
9 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
10 AACC. 2000. Approved method of the AACC. 10th ed. American Association of Cereal Chemists. St. Poul, MN, USA
11 Lee SH, Lee YM, Lee HS, Kim DK. 2009. Anti-oxidative and anti-hyperglycemia effects of Triticum aestivum wheat sprout water extracts on the streptozotocin-induced diabetic mice. Kor J Pharmacogn 40(4):408-414
12 Lee SH, Lim SW, Lee YM, Hur JM, Lee HS, Kim DK. 2010. Anti-diabetic effects of Triticum aestivum L. water extracts in db/db mice as an animal model of diabetes mellitus type II. Kor J Pharmacogn 41(4):282-288
13 Lee SH, Lim SW, Lee YM, Seo JW, Kim DK. 2011. Inhibitory effects of Triticum aestivum L. extracts on liver lipid accumulation in high fat-fed mice. Kor J Pharmacogn 42(4): 309-316
14 Lim EJ. 2008. Quality characteristics of cookies with added Enteromorha intenstinalis. Korean J Food Nutr 21(3):300-305
15 Marsili V, Calzuola I, Gianfranceschi GL. 2004. Nutritional relevance of wheat sprouts containing high levels of organic phosphates and antioxidant compounds. J Clin Gastroenterol 38(2):123-126   DOI
16 Moon SL, Choi SH. 2014. Characteristics of cookies quality containing bitter melon (Momordica charantia L.) powder. Korean J Culin Res 20(6):80-90
17 Nagaoka H. 2005. Treatment of germinated wheat to increase levels of GABA and IP6 atalyzed by endogenous enzymes. Biotechnol Prog 21(2):405-410   DOI
18 Park ID. 2015. Quality characteristics of cookies Ligularia fischeri powder. Korean J Food Culture 30(2):206-212   DOI
19 Park LY. 2015. Quality characteristics of muffins containing wheat sprout powder. J Korean Soc Food Sci Nutr 44(5):784-789   DOI
20 Rural Development Administration. 2009. Development of processed food using the Korean wheat flour sprout. Rural Development Administration. Gwangju, Korea. pp 15-17
21 Bonifili L, Amici M, Cecarini V, Cucciolini M, Tacconi R, Angeletti M, Fioretti E, Keller JN, Eleuteri AM. 2009. Wheat sprout extract-induces apoptosis in human cancer cells by proteasomes modulation. Biochimie 91(9):1131-1144   DOI
22 Bang BH, Kim KP, Jeong EJ. 2013. Quality characteristics of cookies that contain different amounts of chlorella powder. Korean J Food Preserv 20(6):798-804   DOI
23 Bang BH, Kim KP, Kim MJ, Jeong EJ. 2011. Quality characteristics of cookies added with chungkukjang powder. Korean J Food Nutr 24(2):210-216   DOI
24 Bang BH, Kim KP, Rhee MS, Jeong EJ. 2014. Quality evaluations of cookies containing mugwort powder. Korean J Food Nutr 27(3):427-434   DOI
25 Calzuloa I, Marsili V, Cianfranceschi GL. 2004. Synthesis of antioxidants in wheat sprouts. J Agric Food Chem 52(16): 5201-5206   DOI
26 Cha SS, Jung HO, Son HK, Lee JJ. 2014. Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder. Korean J Food Preserv 21(6):824-830   DOI
27 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   DOI
28 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
29 Jeon ER, Park ID. 2006. Effect of Angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cook Sci 22(1):62-68
30 Jeong EY, Sung BK, Song HY, Yang JY, Kim DK, Lee HS. 2010. Antioxidative and antimicrobial activities of active materials derived from Triticum aestivum sprouts. J Korean Soc Appl Biol Chem 53(4):519-524   DOI
31 Singh K, Pannu MS, Singh P, Singh J. 2010. Effect of wheat grass tablets on the frequency of blood transfusions in thalassemia major. Indian J Pediatr 77(1):90-91   DOI
32 Ryu EM, Seo GW, Kee KH, Shin HJ. 2013. Effect of ethanolic extract from wheat sprout on hair growth of C57BL/6 mouse. Kor J Aesthet Cosmetol 11(6):1051-1057
33 Shim EA, Kwon YM, Lee JS. 2012. Quality characteristics of cookies containing yacon (Smallanthus sonchifolius) leaf powder. Korean J Food Culture 27(1):82-88   DOI
34 Shin IY, Kim HI, Kim CS, Whang K. 1999. Characteristics of sugar cookies with replacement of sucrose with sugar alcohol (I) organoleptic characteristics of sugar alcohol cookies. J Korean Soc Food Sci Nutr 28(4):850-857
35 Son HK, Kong HM, Cha SS, Choi YJ, Lee JJ. 2015. Quality characteristics of cookies added with Spergularia marina Griseb powder. Korean J Food Preserv 22(2):211-217   DOI
36 Song JH, Lee JH. 2014. The quality and antioxidant properties of cookies containing Codonopsis lanceolata powder. Korean J Food Sci Technol 46(1):51-55   DOI
37 Yang SM, Kim SH, Shin JH, Kang MJ, Sung NJ. 2010. Quality characteristics of cookies added with asparagus powder. J Agric Life Sci 44(2):67-74