• 동아시아식생활학회지
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• 제10권1호
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• pp.55-61
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• 2000

Physicochemical and sensory characteristics of Yukwa(fried rice cookie) made by different processing condition were investigated to estabilish the optimum expansion of Yukwa. The expansion rate and crispness of Yukwa prepared by soaking waxy rice for 24 hours was satisfactory . Addition of 15% soy slurry gave better effect on increasing the expantion rate, crispiness and sensory preference than no addition of soy slurry . Yeast, Soju(distilled liquor) , Mackeali(rice wine, turbid) and Chunju(rice wine, clear) as expansion reagent were added to Yukwa prepration . Yeast and Mackeali among tested expansion reagent showed better expansion rate and lower hardness meausred by texturometer than Chunju. Yukwa added chungju showed more fine structure and lower expantion rate than others. Microwave puffed Yukwa was less expansion rate, but same level of crispiness and hardness compared with oil puffed. And no difference in sensory characteristics such as degree of crispiness and stickiness of microwave puffed and oil puffed.

• 한국식생활문화학회지
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• 제24권3호
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• pp.321-330
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.

• 한국식품조리과학회지
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• 제26권5호
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• pp.617-626
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• 2010

The purpose of this study was to determine the optimal mixing conditions of three different amounts of seatangle powder, sugar, and butter in germinated brown rice cookie prepared with seatangle powder. The experiment was designed according to the Central Composite Design of response surface, which showed 16 experimental points including 2 replicates for seatangle powder, sugar and butter. The mechanical and sensory properties of each test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The L value, a value and b value decreased with increasing seatangle powder content and increased with sugar content. The a value and b value increased with increasing butter content, whereas the L value decreased with increasing butter content. Hardness decreased with increasing butter content. The results of sensory evaluation showed very significant values for texture (p<0.001), taste (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation by numerical and graphical methods was calculated to be seatangle powder 4.25 g, sugar 49.86 g, and butter 58.23 g.

• 대한영양사협회학술지
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• 제16권4호
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• pp.332-340
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• 2010

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.

• 한국식생활문화학회지
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• 제37권1호
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• pp.13-25
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• 2022

This is a comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) of the Chungcheon Province Area in the late Joseon Dynasty, based on 「Jusiksiui」 in the late 1800s, 「Eumsikbangmunnira」 in 1891, and 「Banchandeungsok」 in 1913. This study was also compared with the recipes of 「Suunjapbang」 of 1540, 「Eumsikdimibang」 of around 1670, 「Siuijeonseo」, and Gyuhabchongseo of the late 1800s. As for the Byung-Kwa-Ryu(Korean rice cake and cookie) introduced in the recipe book, 「Eumsikbangmunnira」 recorded the most with 18 types of rice cakes and two types of Korean sweets, followed by 「Jusiksiui. There were 14 types of rice cakes, and two types of Korean sweets. 「Banchandeungsok」 had eight types ofrice cakes and six types of Korean sweets. Yogi-tteok in 「Jusiksiui」 and 「Banchandeungsok」 were foods that could not be found in other recipes. Yakgwa and Jeungpyeon were in all three books as well as 「Eumsikdimibang」. These were also included in 「Siuijeonseo」 and were introduced to most cookbooks. The materials used and the method of making it differed for each recipe. Many studies on cookbooks have focused on the Yeongnam region so far. This study served as an opportunity to confirm the dietary life data of the Chungcheong-do region through a review of the recipe books containing food from the Chungcheong-do region. In addition, it was possible to examine the ingredients and cooking methods used in each cookbook at the time through comparative analysis with the cookbooks in the Yeongnam region.

• 한국식품조리과학회지
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• 제31권6호
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• pp.733-740
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• 2015

This study was performed to examine the functional and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Rice cookies were prepared with different amounts (0%, 0.5%, 1%, 1.5% and 2% to the flour quantity) of Ligularia fischeri powder. The antioxidant activities of Ligularia fischeri powder, specifically the total phenolic content, DPPH free radical scavenging activity and reducing power were found to be 212.19 mg GAE/g, $11.78{\mu}g/mL$11.78 ($IC_{50}$), and 2.33 (O.D.), respectively. The antioxidant activities of the rice cookies with added Ligularia fischeri powder increased with increasing concentrations of Ligularia fischeri powder. Regarding the hunter's color value of rice cookies with added Ligularia fischeri powder, L (lightness) and a (redness) values decreased (p<0.001) with increasing concentrations of Ligularia fischeri powder, whereas b (yellowness) values increased (p<0.01). The consumer acceptability score for the 3% Ligularia fischeri rice cookie groups ranked significantly (p<0.001) higher than the other groups in color, flavor, taste, texture and overall preference. These results suggest that Ligularia fischeri powder will be useful as a functional food resource with antioxidant activities.

• 한국식품조리과학회지
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• 제23권6호
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• pp.785-792
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• 2007

The aim of this study was to develop rice cookies based on 'Goami 2' rice, and made with sesame (white and black) and perilla seeds. Furthermore, we studied the physicochemical and sensory characteristics of the cookies as well as the alternative effects of the sesames or perilla seeds for butter, where we substituted the sesames or perilla for 30% of the total butter. The pH values of the cookie doughs made with the sesames or perilla seeds were significantly different (p<0.001), whereas the spread factors of the doughs were not significantly different. The Hunter color L-, a-, and b- values were significantly different for the cookies made with the added sesames or perilla seeds (p<0.001). The brittleness of the Goami 2 rice cookies (control) was significantly higher than that of the cookies made with the sesames or perilla (p<0.001). In a descriptive analysis performed by 8 trained panelists, the following sensory characteristics: yellow, black, sweet taste, nutty taste, nutty odor, oily flavor, and off flavor, were significantly different among the cookie samples. In a consumer test by 50 women students, the Goami 2 rice cookies were preferred in the following order: Goami 2 rice cookies with no additions > black sesame cookies > white sesame cookies > perilla cookies. In conclusion, some physicochemical and sensory characteristics of the cookies were different, in relation to being made with or without the sesame or perilla seeds. However, because of the small difference in acceptance among the cookies, the sesame and perilla rice cookies show strong potentials for consumer acceptance. Moreover, the black sesame cookies were more acceptable in terms of butter substitution for the cookie preparation.

• 한국식품영양과학회지
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• 제42권11호
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• pp.1813-1820
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• 2013

본 연구에서는 현미가루를 밀가루 중량기준 0%, 20%, 40%, 60%의 비율로 첨가하여 쿠키를 제조하고 반죽의 밀도, pH, 쿠키의 일반성분, 퍼짐성, 손실률, 팽창률, 색도, 경도, GABA 및 아미노산 함량, 기호도 검사 등을 실시하였다. 수분함량은 첨가군이 대조군보다 높게 나타났고 조단백질 함량과 조지방 함량은 시료 간에 유의적인 차이를 나타내지 않았으며 조회분 함량은 60% 첨가군에서 가장 높게 나타났다. 쿠키반죽의 밀도는 60% 첨가군이 가장 낮았고 pH는 가장 높았다. 퍼짐성은 헌미가루 첨가량이 증가할수록 대체적으로 감소하였고 손실률과 팽창률은 증가하는 경향을 나타내었다. 경도는 40% 첨가군과 60% 첨가군에서 낮게 나타났다. 밝기를 나타내는 L값은 대조군이 가장 높았고 a값은 현미가루 첨가량이 증가할수록 증가하였으며 b값은 감소하였다. 쿠키의 GABA 함량은 대조군이 가장 낮았고 현미가루 첨가량이 증가할수록 증가하여 60% 첨가군에서 가장 높게 나타났다. 총 아미노산 함량은 대조군이 가장 높게 나타났으나 쌀의 제1제한 아미노산인 lysine의 함량은 대조군이 가장 낮았고 첨가군에서 높게 나타났다. 쿠키의 기호도 검사 결과 표면색은 대조군보다 현미가루 첨가군이 낮은 점수로 평가된 반면 냄새, 맛, 조직감 및 전체적인 기호도는 모든 시료 간에 유의적인 차이가 없었다. 이와 같은 결과를 종합하여 볼 때 현미가루를 60%까지 첨가하여 제품화 한다면 대조군과 비교하여 관능성이 크게 저하되지 않으면서 GABA 함량이 증진되어 기능성이 향상된 쿠키가 될 것으로 사료된다.

• 한국식품영양과학회지
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• 제41권2호
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• pp.182-191
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• 2012

본 연구에서는 흑미 미강 분말을 첨가(0, 1, 3, 5, 7, 9%)한 쿠키를 제조하여 쿠키의 항산화 활성을 입증하고 품질특성을 측정하였다. 흑미 미강 분말의 총 페놀화합물 함량은 $11.81{\pm}0.03$ mg GAE/g이며, 이를 쿠키에 첨가한 경우 시료의 첨가량에 비례하여 증가하였다. 제조된 쿠키의 DPPH radical 소거능을 측정한 결과 흑미 미강 분말의 첨가량에 따라 항산화 활성도 유의적으로 증가하는 결과를 나타내었다. 항산화 활성의 기능성과 함께 제품의 적합성 판단을 위해 흑미 미강 분말과 쿠키의 품질평가를 실시하였다. 일반성분 분석의 결과 흑미 미강에는 섬유소와 지방의 성분이 많은 부분을 차지하고 있음을 알 수 있었다. 지방산의 분석에서 흑미 미강은 약 80%의 불포화지방산을 함유하고 있었으며 그 성분은 주로 oleic acid와 linoleic acid로 나타났다. 또한 아미노산의 분석에서 대조군에 비해 7% 첨가 쿠키가 높은 아미노산 함량을 나타내었다. 반죽의 밀도는 흑미 미강 첨가량이 증가할수록 높게 나타났고 pH는 감소하였다. 쿠키의 수분함량에는 유의적 차이가 나지 않았으며, 퍼짐성 지수는 흑미 미강 분말의 첨가량이 많아질수록 증가하였고, 손실율과 팽창률은 감소하였다. 쿠키의 색도는 흑미 미강 분말의 첨가량이 증가할수록 L값과 b값이 낮아지고, a값이 높아졌으며, 경도는 감소하는 경향을 나타내었다. 쿠키의 기호도 검사(전반적인 기호도, 외관, 향, 맛, 조직감)에서 5%와 7% 흑미 미강 쿠키가 유의적으로 높게 나타났다. 특성 강도 검사(흑미 미강 향, 고소한 맛, 부드러운 정도, 삼킨 후의 느낌)에서는 흑미 미강을 첨가한 쿠키에서 유의적으로 높은 강도를 보였으며, 느끼한 향은 대조군이 유의적으로 가장 강하다는 결과를 얻었다. 이러한 결과로 보아 쿠키에 흑미 미강분말을 첨가하는 것은 쿠키의 기호도를 증가시켜주고 동시에 총 페놀함량과 DPPH 라디칼 소거능을 높여주어 쿠키의 가치를 높일 수 있어 바람직할 것으로 사료되며, 쿠키 제조시 기호도가 가장 높고 항산화능이 좋았던 7% 흑미 미강 분말을 첨가하는 것이 적합할 것으로 생각된다.

• 한국식품과학회지
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• 제18권6호
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• pp.421-426
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• 1986

한국 고유의 병과류(餠菓類)인 세반강정과 녹말다식을 시료로 하여 탄수화물(炭水化物)의 성분별 함량, 전분의 호화도(糊化度), 평형수분(平衡水分) 함량 그리고 저장성(貯藏性)을 실험하였으며 비교시료로 서양식 과자인 튀김과자와 비스킷을 사용하였다. 세반강정은 전분 함량과 슈크로오스 함량이 낮으나 환원당 함량은 높았다. 한편 녹말다식은 전분과 슈크로오스 함량은 높으나 환원당 함량은 낮았다. 수분 함량은 병과류인 세반강정과 녹말다식이 서양식 과자류보다 높으며 제조시 튀김과정을 거치는 세반강정과 튀김과자에서 호화도가 높았다. 제품의 등 등온흡온곡선(等溫吸溫曲線)은 세반강정>튀김 과자>비스킷>녹말다식의 순으로 높이 나타났다. 네가지 제품을 온도와 습도가 다른 다섯가지 조건하에서 6개월간 저장한 결과 초기의 수분함량을 그대로 유지할 수 있는 상대습도는 세반강정과 녹말다식의 경우 68%, 튀김과자와 비스킷은 20%이었다. 저장중 노화율(老化率)은 세반강정 15%, 녹말다식 20%, 튀김과자와 비스킷 28%로서 냉장고 저장군의 경우 노화율이 가장 낮았다.