• 한국지역사회생활과학회지
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• 제24권2호
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• pp.233-241
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• 2013

This study was conducted to evaluate the quality characteristics and the hypoglycemic effect of cookies containing Helianthus tuberosus powder (HTP). To examine the effect of adding HTP, cookies with various HTP contents (0%, 10%, 20%, 30%, 40%) were made and compared for their quality characteristics. The pH of cookie doughs decreased significantly (p<0.05) as the content of HTP increased. However, the density did not show significant difference among samples. The spread ratio and loss rate in cookies showed significant increase (p<0.05) as the content of HTP increased. However the leavening rate and the hardness of the cookies decreased significantly (p<0.05) when HTP content increased. Color measurement also showed significant difference among samples, although the cookie sample with 10% HTP powder showed the highest scores from consumer tests and liking score, the cookie samples with 30% HTP were selected to measure the hypoglycemic effect of Helianthus tuberosus compared to control cookies and bread. Ten healthy subjects in their twenties participated in measuring blood glucose levels after intake of bread, control cookie, or 30% HTP cookie. Blood glucose level was measured after fasting 12 hours, before eating, and 30, 60, 90, and 120 minutes after taking the samples. As a result, the blood glucose levels at 30min after meals showed significant (p<0.05) difference among treatments: the lowest when taken the cookies added 30% HTP. However there was no difference in the blood glucose levels at 60min, 90min, and 120min after the sampling.

• 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.

• 한국식품영양학회지
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• 제33권6호
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• pp.672-680
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• 2020

This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 ㎍/100 g D.W.) was 44 times higher than that of the 0% (19.0 ㎍/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.

• 한국식품영양학회지
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• 제26권4호
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• pp.759-765
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• 2013

본 연구는 여러 가지 기능성과 생리활성을 가지고 있는 도라지를 활용하고자 도라지 분말을 0%, 1%, 3%, 5% 첨가하여 도라지 쿠키를 제조한 후 그 품질 특성을 측정하였다. 도라지 분말의 첨가량이 증가할수록 쿠키의 수분 함량과 pH가 낮아졌다. 쿠키의 색도는 도라지 분말의 첨가량이 많아질수록 명도(L)는 감소했으며, 적색도(a)와 황색도(b)는 증가하였다(p<0.001, p<0.01). 쿠키의 퍼짐성 지수는 도라지 분말의 첨가량이 많아질수록 높아졌으나, 도라지 분말의 첨가량과 쿠키의 퍼짐성 간에는 통계적으로 유의한 차이를 나타내지 않았다. 도라지 쿠키의 경도는 첨가량의 증가와 함께 낮아지는 것으로 나타났다. 도라지 쿠키의 관능적 특성은 1% 첨가군이 색과 맛, 조직감, 전체적인 기호도가 가장 높았으며, 풍미는 무첨가군이 가장 높았고, 도라지 분말 첨가량이 증가할수록 낮았다(p<0.001).

• 한국식품영양학회지
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• 제27권3호
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• pp.427-434
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• 2014

This study investigated the quality characteristics of cookies containing mugwort powder, which is well known for its various functions and biological activity. Cookie samples were made by adding the mugwort powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness, antioxidant activity and sensory evaluation of cookies were examined. The pH and moisture were increased when increasing levels of mugwort powder were used. The L, a and b color values were significantly (p<0.001) decreased when increasing levels of mugwort powder were used. The spread factor of the cookies was significantly (p<0.01) decreased when increasing levels of mugwort powder were used.. The hardness and DPPH radical scavenging activity of cookies were significantly (p<0.001) increased when increasing levels of mugwort powder were used. Cookies containing 3% of mugwort powder showed the highest taste and texture scores. The scores for Flavor and color decreased when more mugwort powder was added.

• 동아시아식생활학회지
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• 제20권3호
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• pp.433-438
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• 2010

블루베리를 이용한 쿠키의 개발을 위해 블루베리를 각각 (0, 1, 3, 5, 7%) 첨가한 쿠키를 제조하여 품질 특성을 알아보았다. 쿠키의 pH와 당도는 블루베리 첨가량이 증가할수록 감소하였다. 쿠키의 색은 블루베리 첨가량이 증가할수록 L(lightness), b(yellowness)값이 감소하고, a(redness)값이 증가하는 것으로 나타났다. 이는 다른 안토시아닌 계의 식품을 첨가한 것에서도 같은 결과를 나타내었다. 쿠키의 직경과 퍼짐성은 블루베리 첨가량이 증가할수록 높게 나타났으며, 두께는 첨가량이 증가할수록 높게 나타났다. 쿠키의 경도는 블루베리 첨가량이 증가할수록 낮게 나타났다. 관능검사는 대조구보다는 블루베리를 3%와 5% 첨가한 쿠키가 가장 좋은 결과를 나타냈으며, 블루베리 쿠키의 개발 상품화의 가능성이 가장 높은 것으로 확인되었다.

• 한국식품영양학회지
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• 제28권5호
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• pp.802-812
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• 2015

This study examined the quality characteristics of cookies comprised of various amounts of barley-sprout powder by analyzing the physico-chemical characteristics of the cookies and investigating a sensory evaluation. For the study, the cookies were cooked with the following levels of barley-sprout powder: 0%, 3%, 6%, 9%, and 12%. The results show that the moisture content of the cookies was increased in accordance with the level of barley-sprout powder and this result is the same as the spreadability factor of the cookies (p<0.001). Also, the pH and brix values of the samples decreased in accordance with the level of barley-sprout powder (p<0.001). Regarding hunter's colors, the values of L (lightness), a (redness), and b (yellowness) are significantly decreased, increasing the quantity of barley-sprout powder (p<0.001). For the textural characteristics, the results show that the hardness of the cookies decreased in accordance with the addition of the barley-sprout powder; furthermore, the results indicate a tendency whereby the DPPH-radical-scavenging activity and the total polyphenol content of the cookies were increased, thereby increasing the quantity of the barley-sprout powder (p<0.001). For the sensory evaluation, the cookies that were made with 6 % barley-sprout powder received the highest scores in terms of appearance, taste, and overall preference (p<0.05, p<0.001). This study suggests that barley-sprout powder is an excellent ingredient for improving the acceptability and functionality of cookies, and that, in relation to the flour quantity the ideal proportion of barley-sprout powder is 6%.

• Food Quality and Culture
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• 제3권1호
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• pp.6-10
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• 2009

This study examined the effects of adding Pleurotus ostreatus, Agaricus bisporus and Flammulina velutipes on the quality characteristics of cookies and multiple purposes of wheat powders. The water content, crude protein content, mineral content, color value and sensory evaluation of mushroom cookies and multiple purposes of wheat powders were measured. In the case of cookies, the water content was 1.10-1.24% and crude protein content was 8.20-9.80%. General preferences, such as appearance, color, taste and texture, increased when mushroom was added to the cookies, especially flavor, which showed a much higher preference. In the studies where mushroom was added to wheat powders, the water content was 0.57-0.92% and crude protein content was 11.90-12.80%. The addition of mushroom to both of the cookies and multiple purposes of wheat powders resulted in a remarkable increase in the mineral content, especially Fe, K. In addition, an increase in the amount of added mushrooms resulted in an increase in the hunter L and a values; however, this also resulted in a decrease in the b value.

• 한국조리학회지
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• 제21권3호
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• pp.40-52
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• 2015

여러 가지 기능성과 생리활성을 가지고 있는 케일을 활용하고자 케일 분말을 첨가하여 가능성을 살펴보았다. 본 연구에서는 케일가루 첨가(0, 3, 5, 7, 9%)한 쿠키를 제조하여 쿠키의 품질특성, 밀도, 반죽 pH, 퍼짐성, 수분함량, 색도와 DPPH 라디칼 소거 활성 및 관능 특성을 측정했다. 퍼짐성, DPPH 라디칼 소거 활성은 크게 케일 함유량의 증가와 함께 증가되었다. 케일분말을 첨가 할수록 pH와 반죽의 밀도, 명도 L값은 유의하게 감소하였다. 쿠키의 관능검사에서 쿠키의 색과 맛, 전체적 기호도의 결과는 3%와 5% 첨가군은 유의적인 차이가 없었으나, 7%와 9% 첨가군은 유의적으로 낮아졌다. 전반적인 기호도는 3%와 5% 첨가군이 대조군과 다른 군보다 유의적으로 높았으며(p<0.001), 외관, 향, 맛의 기호도는 케일 가루 첨가량에 따라 낮아지는 경향이었다. 이와 같은 결과로 케일 첨가 쿠키 제조시 품질특성, 항산화성, 기호도 면에서 3%, 5%가 높게 평가되어 케일 쿠키의 관능특징과 건강 기능성 효과 등을 고려할 때 3~5%의 케일 가루를 첨가하는 것이 가장 적절한 것으로 판단된다. 본 연구 분석을 통해 3~5% 케일 분말을 첨가 하였을 때 케일분말 쿠키는 품질, 기호도 측면에서 품질 특성이 높고 건강 기능성을 고려한 충분한 경쟁력이 있을 것으로 생각되며, 케일 분말을 이용한 개발 가능성을 확인할 수 있었다.

• 한국식품영양학회지
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• 제27권4호
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• pp.588-595
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• 2014

Aloe is an attractive potential food source because it has functional uses. It has been widely used as a well-being food and drink. The antioxidant activity was estimated by measuring DPPH free radical scavenging activity. We investigated the quality characteristics of cookies prepared by adding various concentrations of aloe powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the DPPH free radical scavenging activity, moisture content, and hardness of cookies significantly increased with increasing aloe powder, while the pH, spread factor and L and b values slightly decreased. Sensory evaluation scores in terms of texture were shown to be very similar statistically, but color, flavor, taste, and overall acceptability scores were lower than the control. As a result of this study, the quality of cookies with the addition of 1% aloe powder were the most suitable in terms of taste, flavor, texture, and sensory properties.