Browse > Article

Quality Characteristics of Cookies added with Dropwort Powder  

Lee, Won-Gab (Dept. of Hotel, Stewardess, Catering & Tourism, Keimyung College University)
Publication Information
Culinary science and hospitality research / v.21, no.4, 2015 , pp. 42-54 More about this Journal
Abstract
The purpose of this study was to investigate the quality characteristics of cookies prepared with dropwort powder(0, 2, 4, 6, and 8%) for flour. The bulk density of cookie dough of groups with dropwort powder shows significantly differences when compared to the control group. The pH of cookie dough and cookies were decreased by addition of dropwort powder. The moisture content of the groups with dropwort powder was higher than that of the control group. The weight and width of the groups with dropwort powder was lower than those of the control group. The spread ratio of the groups with dropwort powder was lower but the loss rate of cookies was higher than those of the control group. In color, the L, a, and b value was decreased significantly by addition of dropwort powder. The hardness of the groups with 2% and 4% dropwort powder was higher than that of the control group. DPPH radical scavenging activity of the control group was 20.62%, whereas the groups with dropwort powder ranged from 32.11~65.10%. Sensory evaluation scores in terms of appearance, flavor, taste, texture, and overall preference of groups with 2% and 4% of dropwort powder did not show any significantly differences when compared to the control group. Based on the above results, using less than 4% of the dropwort powder would be proper to make cookies.
Keywords
dropwort powder; cookies; physicochemical properties; texture properties; sensory evaluation; DPPH radical scavenging activity;
Citations & Related Records
Times Cited By KSCI : 29  (Citation Analysis)
연도 인용수 순위
1 Yoo SS, Hong YJ (2012). Quality characteristics and antioxidant activity of cookies with stevia powder. Korean J Food Cook Sci 28(6):665- 673.   DOI
2 AACC (2000). Approved Method of the AACC. 10th ed. American Association of Cereal Chemists, St. Poul, MN. USA.
3 An SH (2014). Quality characteristics of pound cake added with dropwort powder. Korean J Food Cook Sci 30(3):239-248.   DOI
4 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
5 Bang BH, Kim KP, Jeong EJ (2013). Quality characteristics of cookies that contain different amounts of chlorella powder. Korean J Food Preserve 20(6):798-804.   DOI
6 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
7 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
8 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
9 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.
10 Hwang CR, Hwang IG, Kim HY, Kang TS, Kim YB, Joo SS, Lee JS, Jeong HS (2011). Antioxidant component and activity of dropwort (Oenanthe javanica) ethanol extracts. J Korean Soc Food Sci Nutr 40(2):316-320.   DOI
11 Jeong EJ, Kim KP, Bang BH (2012). Quality characteristics of cookies added with guava(Psidium guajava L.) leaf powder. Korean J Food Nutr 25(2):317-323.   DOI
12 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.
13 Jo HW, Lee SH, Nam DH, Kim JY, Lim SK, Lee JS, Park JC (2008). Antioxidant activity and phytochemical study on the aerial parts of Oenathe javanica. Korean J Pharmacogn 39(2): 142-145.
14 Joo SY (2013). Antioxidant activity and quality characteristics of chestnut cookies. Korean J Food Culture 28(1):70-77.   DOI
15 Kim JK (1984). Illustrated Natural Drugs Encyclopedia. Namsangdang, 244, Seoul.
16 Kim CB, Lee SH, Kim MY, Yoon JT, Cho RK (2002). Effects of the addition of leek and dropwort powder on the quality of noddles. Korean J Food Preserve 9(1):36-41.
17 Kim GS, Park GS (2008). Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cook Sci 24(3):398-404.
18 Kim JH, Sung NY, Kwon SK, Jung PM, Choi JI, Yoon YH, Song BS, Yoon TY, Kee HJ, Lee JW (2010). Antioxidant activity of stevia leaf extracts prepared by various extraction methods. J Korean Soc Food Sci Nutr 39(2): 313-318.   DOI
19 Kim MJ, Yang SA, Park JH, Kim HI, Lee SP (2011). Quality characteristics and anti-proliferative effects of dropwort extracts fermented with fructooligosaccarides on HepG2 cells. Korean J Food Sci Technol 43(4):432-437.   DOI
20 Kim OS, Ryu HS, Choi HY (2012). Antioxidant activity and quality characteristics of acorn (Quercus autissima Carruther) cookies. Korean J Food Culture 27(2):225-232.   DOI
21 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
22 Lee EJ, Kim HI, Hong GJ (2011). Quality characteristics of cookies added with Nelumbo nucifera G. powder. Korean J Food Culture 26(4): 394-399.
23 Lee HJ, Park HO, Jang JS, Kim SS, Han CK, Oh JB, Do WY (2011). Antioxidant activity and quality characteristics of American cookies prepared with job's tears(Coix lachrymajobi L.) chungkukjang powder and wheat bran powder. Korean J Food Nutr 24(1):85-93.   DOI
24 Lee KA, Kim MS, Cho HB (2008). Effects of extract of fermented dropwort on intestinal bacteria and enzymes in vitro. Korean J Microbiol 44(4):358-361.
25 Lee JA (2014). Quality characteristics of rice cookies prepared with yacon(Smallanthus sonchifolius) powder. Korean J Culinary Res 20(3): 100-112.
26 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.
27 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.
28 Lee KI, Rhee SH, Park KY (2004). Antimutagenic and antioxidative effects of water dropwort and small water dropwort. Korean J Community Living Sci 15(1):49-55.
29 Lee KI, Rhee SH, Park KY (2005). The antimutagenic activity and the growth inhibition effect of cancer cells on methanol extracts from small water dropwort. Korean J Community Living Sci 16(2):3-9.
30 Lee MH, Oh MS (2006). Quality characteristics of cookies with brown rice flour. Korean J Food Culture 21(6):685-694.
31 Lee SH, Kim JH (2013). Fermentation and quality characteristics of cheonggukjang with addition of dropwort (Oenanthe javanica D.C.) powder. J Korean Soc Food Sci Nutr 42(7):1133-1138.   DOI
32 Lim EJ (2008). Quality characteristics of cookies with added Enteromorha intenstinalis. Korean J Food Nutr 21(3):300-305.
33 Moon SL, Choi SH (2014). Characteristics of cookies quality containing bitter melon(Momordica charantia L.) powder. Korean J Culinary Res 20(6):80-90.
34 Seo EO, Kim KO, Ko SH (2011). Quality characteristics of muffins containing domestic dropwort powder(Oenanthe stolonifera DC.). J East Asian Soc Dietary Life 21(3):338-344.
35 Park SJ, Lee KS, An HL (2007). Effects of dropwort powder on the quality of castella. J East Asian Soc Dietary Life 17(6):834-839.
36 Park YH, Choi JH, Whang K, Lee SO, Yang SA, Yu MH (2014). Inhibitory effects of lyophillzed dropwort vinegar powder on adipocyte differentiation and inflammation. J Life Sci 24(5):476-484.   DOI
37 Rhee HJ, Koh MS, Choi OJ (1995). A study on the volatile constituents of the water dropwort (Oenanthe javanica DC.). Korean J Food Sci 11(4):386-395.
38 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.
39 Song GS, Kwon YJ (1990). Analysis of the volatile constituents of Oenanthe stolonifera DC. J Korean Soc Food Nutr 19(4):311-314.
40 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
41 Sung KH, Hong JS, Seo BH, Choi JJ (2010). A study of the quality characteristics of sulgidduk added with dropwort(Oenanthe javanica D.C.) powder. J East Asian Soc Dietary Life 20(4): 589-595.
42 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.