• 한국산학기술학회논문지
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• 제18권1호
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• pp.483-492
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• 2017

본 연구에서는 부산물인 율피를 이용해 쿠키를 제조하여 그 품질특성을 조사하고 식재료로서의 가능성을 알아보고자 하였다. 쿠키는 제조 시 사용되는 밀가루에 대해 율피가루를 0%, 10%, 20%, 30%, 40% 첨가하여 쿠키를 제조하였으며, 모든 쿠키는 $180^{\circ}C$에서 10분간 예열된 오븐에서 20분 동안 구웠고, 구운 쿠키는 상온에서 24시간 동안 식힌 후 실험에 이용하였다. 제조한 쿠키는 수분함량, 굽기 손실률, 퍼짐성, 색도 측정, 경도 측정과 관능검사를 실시하여 각 쿠키의 품질 특성을 알아보았다. 그 결과 율피가루를 첨가한 쿠키의 수분함량은 율피가루 함량에 따라 유의적인 차이가 나타냈으며(p<0.001), 쿠키의 퍼짐성과 색도의 L값(밝기)와 b값(황색도)는 율피가루 함량이 증가할수록 감소되어 실험군간의 유의적인 차이를 보였으나(p<0.001) 반면 쿠키의 경도와 적색값은 쿠키 제조 시 율피가루 함량이 증가할수록 유의적인 차이를 보이며 증가하였다(p<0.001). 관능평가 결과, 율피가루 20% 첨가 쿠키가 색, 조직감, 전체적인 기호도면에서 다른 실험군에 비해 가장 높은 점수를 나타내었다. 따라서 위의 실험결과를 정리하면 율피가루를 첨가한 쿠키 제조 시 율피가루 대체 비율은 20%가 가장 적합한 것으로 나타났고 율피가루는 소비자의 기호를 충족시키고 기능성을 증가시키는 데 있어 쿠키의 좋은 재료가 될 것으로 여겨진다.

• 한국식품조리과학회지
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• 제30권5호
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• pp.509-516
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• 2014

소비자의 건강지향적인 요구에 부합할 수 있는 새로운 건강기능성 제품 개발에 응용하기 위해 버터, 대두유, 올리브유, 포도씨유의 유지를 달리하고 호박페이스트 첨가냉동쿠키를 제조하여 품질특성을 조사하였다. 쿠키 반죽의 특성으로 반죽의 pH를 측정한 결과 대조군인 버터가 pH 6.55로 가장 높았으며 올리브유, 대두유 및 포도씨유가 각각 pH 6.47, 6.43 및 6.46로 시료 간의 유의적인 차이는 나타나지 않았다. 반죽의 밀도는 버터가 1.37 g/mL로 가장 높았고 수분함량은 버터가 14.65%로 가장 낮았으며 올리브유, 대두유, 포도씨유의 수분함량은 비슷한 수준이었다. 쿠키의 퍼짐성을 측정한 결과 버터 쿠키가 가장 높았고 대두유 쿠키가 가장 낮았다. 쿠키의 색도의 경우 L값은 올리브유 쿠키, a값은 대두유 쿠키, b값은 포도씨유 쿠키가 가장 높게 나타났다. 쿠키의 경도는 대두유 쿠키가 698.26으로 가장 높았으며 버터 쿠키가 가장 낮게 나타났다. 쿠키의 관능적 기호도 평가에서 모든 평가항목에서 포도씨유 쿠키를 가장 선호하는 것으로 나타났다. 쿠키의 산화안정성으로 산가와 과산화물가를 측정한 결과 저장기간이 지날수록 식물성 유지가 버터보다 낮은 산가를 나타내어 산화억제 효과를 보였다. 과산화물가는 저장기간이 경과함에 따라 모든 시료에서 증가하였으며 버터 쿠키에 비해 포도씨유 쿠키가 증가의 폭이 가장 적었다. 이상의 결과를 종합해 보면 쿠키 재료 중 버터를 대신하여 식물성 유지인 올리브유, 대두유, 포도씨유 모두 대체 이용 가능하며 특히 건강기능성에 부합하고 산화안정성으로 효과적인 포도씨유 쿠키가 좋을 것으로 보인다.

• 동아시아식생활학회지
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• 제24권2호
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• pp.234-241
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• 2014

In this study, we assessed the antioxidant activities and quality characteristics of cookies containing various concentrations (0, 1, 3 and 5%) of Eleutherococcus sessiliflorus leaf powder. Antioxidant activity was estimated based on DPPH free radical scavenging activity and total content of phenolic compounds in Eleutherococcus sessiliflorus leaf powder and cookies. The quality characteristics of Eleutherococcus sessiliflorus leaf cookies were estimated based on spread factor, loss rate, leavening rate, color, texture and sensory evaluation, polyphenol contents, DPPH free radical scavenging activity, as well as spread factor of cookies significantly increased. L value, b value and hardness of cookies decreased with increasing Eleutherococcus sessiliflorus leaf powder content. Finally, the sensory evaluation showed the highest scores for cookies containing 3% Eleutherococcus sessiliflorus leaf powder. From these results, we suggest that Eleutherococcus sessiliflorus leaf is a good ingredient for increasing consumer acceptability as well as the functionality of cookies.

• 한국식생활문화학회지
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• 제26권4호
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• pp.394-399
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• 2011

This study was conducted to investigate the effect of Nelumbo nucifera G. (NN) powder on cookie quality characteristics. The cookies were made with various NN powder levels (1, 3, and 5%). Crude fiber, crude ash, and the Mg contents of cookies with added NN powder were higher in concentration than those of the control group. Salinity of NN-powder added groups was not significantly different when it was compared with the control group's salinity. No significant difference among the groups were observed for specific volume, but the width determined by water content in the dough decreased as the amount of added NN powder increased. The L-value of the cookies was significantly larger than that of the control group. The a- and b-values were the highest for the 5% substituted NN flour. According to the sensory evaluation of the cookies, scores for color, flavor, and texture increased with increasing amounts of added NN powder. The overall acceptance of the 3% NN added cookies was greater than that of the 1 and 5% cookies.

• 한국식품영양학회지
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• 제26권2호
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• pp.177-183
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• 2013

We investigated the quality characteristics of cookies prepared following the addition of various concentrations of used Hongkuk powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the moisture content of dough decreased and pH increased by adding Hongkuk powder. The L and b value were decreased significantly, but the a value of cookies increased by addition of Hongkuk powder. The spread factor of cookies was slightly decreased by the addition of Hongkuk powder. The hardness of the control group was higher than that of the cookies prepared with different levels of Hongkuk powder. The result of the sensory score showed that cookies added with 1% Hongkuk powder had higher taste, flavor, and overall acceptability scores than other samples. As a result of this study, the quality of cookies with the addition of 1% Hongkuk powder were the most suitable in terms of its taste, flavor, texture, and sensory properties.

• 한국식품영양학회지
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• 제31권4호
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• pp.478-484
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• 2018

This study evaluated the quality characteristics of rice cookies prepared with different amounts (0%, 5%, 10%, and 15%) of hempseed powder. The values of density and pH in the cookies did not significantly differ among the groups. The moisture content ranged from 4.86% to 5.83% and was the highest in control groups. The spread factor increased with increasing hempseed powder concentration. The lightness value decreased with increasing amounts of hempseed powder, while the redness and yellowness values did not differ among groups. The incorporation of hempseed in cookies increased cookie hardness. A consumer acceptance test revealed that cookies with hempseed powder added were more preferable than those of the control groups in terms of overall acceptability. The total polyphenol content of the control groups was 7.15 mg GAE/100 g, while that of the hempseed added groups ranged from 12.36 to 17.17 mg GAE/100 g. The substitution of wheat flour for hempseed powder yielded rice cookies with a higher DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The above results indicate that the most desirable cookies were those prepared with the addition of 15% hempseed powder.

• 한국식생활문화학회지
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• 제28권1호
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• pp.70-77
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• 2013

This study was conducted to evaluate the effects of chestnut powder on antioxidant activity and quality characteristics of cookies. Cookies were prepared using different amounts of chestnut powder (0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by measuring DPPH free radical scavenging activity and the total phenolic content in chestnut powder and cookies. In addition, the quality characteristics of the chestnut cookies were estimated based on: the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The spread ratio, a values, total polyphenol contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut powder (p<0.001), while the leavening rate, L values, b values and hardness of the cookies significantly decreased with increasing chestnut powder (p<0.05). The sensory evaluation scores for the 15% chestnut powder cookie groups ranked significantly higher (p<0.05) than the other groups in overall preference, appearance, taste, color, chestnut taste, oily flavor, and aftertaste. Taken together, the results of this study suggest that chestnut powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• 한국식품조리과학회지
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• 제25권1호
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• pp.98-105
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• 2009

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.

• 한국식품영양학회지
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• 제24권2호
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• pp.173-179
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• 2011

The principal objective of this study was to develop processed food with the effect of extract from Angelica gigas Nakai by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded extract from Angelica gigas Nakai at varied levels of 0, 1, 3, and 5%. The pH of dough decreased significantly with the added extract from Angelica gigas Nakai and the density increased significantly in the 5% added group(p<0.05). The spread factor decreased significantly as the added extract from Angelica gigas Nakai increased(p<0.05). The Hunter color's L value in cookies significantly decreased and the a, b values in cookies increased(p<0.05). The hardness of cookies significantly increased added extract from Angelica gigas Nakai increased(p<0.05). The acid value and peroxide value were lower in added Angelica gigas Nakai extract groups than in the control group as the storage period of cookies passed. The results of sensory characteristics demonstrated that 1% added Angelica gigas Nakai extract showed the highest degree of preference among all the items of added Angelica gigas Nakai extract(color, odor, taste, hardness, crispness and overall quality) and the added Angelica gigas Nakai extract indicated possibilities for developments of Angelica gigas Nakai extract cookies.

• 한국식품조리과학회지
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• 제18권2호
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• pp.238-246
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• 2002

The purposes of this study were to provide the basic information on the cookies made with barley and oatmeal powder and to establish an optimum formula for the development of cookies with high content of fiber. Cookie samples were prepared with barley and oatmeal at various mixing ratios (2:0, 1:1, 2:1, 0:2), and the chemical properties, textural characteristics, and sensory properties of them were evaluated. The contents of carbohydrate and moisture of barley cookies were higher than oatmeal cookies, but the contents of crude protein, crude fat, crude ash and total fiber of oatmeal were higher than those of barley. The moisture content was the highest in the cookies of oatmeal and the lowest in barley-used ones. The cookie volume was increased by the addition of barley and oatmeal. The results of sensory evaluation showed that the cookies containing barley and oatmeal (2:1) was significantly more preferable in overall acceptability than the others. Hunter color test showed that the lightness was the highest in control, but the redness and yellowness were increased in the cookies with barley and oatmeal compared with the control.