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논문 상세정보

초록

대나무 잎 분말을 0, 3, 6, 9 및 12% 첨가하여 제조한 쿠키의 물리적 특성과 관능적 특성을 조사하였다. 퍼짐성은 대조군과 3% 첨가군이 대나무 잎 분말 $6{\sim}l2%$ 첨가군에 비하여 유의적으로 높았다. 손실율은 대조군만이 여타 시료군에 비하여 유의적으로 높았고 대나무 잎 분말 첨가군 간에는 유의적인 차이가 없었다. 쿠키의 색도 변화를 측정한 결과 L (명도)값은 대나무 잎 분말의 첨가비율이 높을수록 유의적으로 낮아졌다. 적색도(a)는 대조군에 비해 대나무 잎 분말 첨가군들이 유의적 낮았으나 6%, 9% 및 12% 첨가군간의 유의성은 없었다. 황색도(b)는 대나무 잎 분말의 첨가 비율이 높을수록 유의적으로 낮아졌다. 전단가는 대나무 잎 분말의 첨가 비율의 증가와 더불어 높아졌는데 대조군과 3% 첨가군과는 유의적인 차이가 없었으나 9%와 12% 첨가시 큰 폭으로 증가하여 각각 $2,251.7{\pm}612.4$$2,202.5{\pm}929.7dyne/cm^2$ 이었다. 색에 대한 평가 결과 대나무 잎 분말 9% 첨가군이 유의적으로 높은 선호도를 나타내었으며, 3% 첨가군의 경우, 선호도가 가장 낮았다. 맛은 대나무 잎 분말 9% 첨가군에 대한 선호도가 가장 높았고, 쿠키를 씹었을 때 딱딱함을 평가한 결과 대나무 잎 분말의 첨가량이 많을 수록 선호도가 오히려 낮아지는 경향을 보였다. 촉촉함, 대나무향, 전체적인 선호도에 있어서는 통계적인 유의차가 없었다. 전체적인 선호도에서도 대나무 잎 분말 6%와 9%가 다소 높게 나타났으나 여타 시료군과 유의적인 차이는 없었다.

Abstract

In this study we investigated physicochemical and sensory characteristics of cookies with various levels(0, 3, 6, 9, 12%) of bamboo leaves powder. Spread ratio of control and 3% added sample showed significantly higher value than $6{\sim}12%$ bamboo leaves powder added samples. Loss rate of control showed significantly higher value than other samples. The 'L' and 'b' value was significantly lowed by the addition of bamboo leaves powder. The 'a' value of bamboo leaves powder added samples were significantly lower than control. Share force was increased in proportion to bamboo leaves powder addition level, which had no significance between control and 3% added sample. But Share force showed significantly high level in 9% and 12% added samples. The result of sensory evaluation for color showed the highest preference in 9% added sample and the lowest preference in 3% added sample. Preference of taste was the highest in 9% added sample, hardness was lower by bamboo leaves addition. Overall acceptability was higher in 6% and 9% added samples than others, but they had no significance.

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