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한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.31 no.6, 2015년, pp.703 - 717
이채선 (전주대학교 일반대학원 전통식품산업학과) , 임현숙 (전주대학교 일반대학원 전통식품산업학과) , 차경희 (전주대학교 일반대학원 전통식품산업학과)
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In this study, when we reflect the preference of consumers who wish to receive their health through natural materials, and whose purpose is to receive good quality and good tasting cookies made from ginger. After 0%, 2%, 4%, 6%, 8% of flour was replaced by ginger powder for making cookies, a compara...
| 핵심어 | 질문 | 논문에서 추출한 답변 |
|---|---|---|
| 생강쿠키에 생강분말의 첨가량이 많아질수록 흡수율이 증가하는 이유는? | 쿠키의 경도는 첨가되는 부재료의 종류에 따라 달라지며, 특히 부재료의 수분 함량에 의해 가장 큰 영향을 받는다(Kwak DY 등 2002). 생강분말의 첨가량이 많아질수록 반죽이 더 단단해졌고, 이는 곧 흡수율의 증가로 이어지는데 그 이유는 생강분말에 들어 있는 섬유소, 당 등이 수분을 흡착하여 반죽의 농도를 높이기 때문이다(Kim EK 2009). 쿠키의 경도에 가장 큰 영향을 주는 부재료는 버터로, 버터의 첨가량이 증가할수록 쿠키의 경도는 감소하고, 반대로 설탕의 첨가량이 증가할수록 경도는 증가하였다(Jung BM 등 2013). | |
| 생강의 효능은? | 생강은 항산화작용, 항균작용, 피부질환 및 피부노화 억제 등의 효능이 알려지면서 다양한 연구가 보고되고 있다. 한국산 생강의 휘발성 향기성분(Kim JS 등 1991), 생강으로부터 6-Gingerol의 분리 및 항산화 활성(Lee BS 등 2006), 건생강에 함유된 키랄성 향기성분의 이성질체 조성 분석(Seo HY 등 2006), 생강 추출물의 항산화 효과(Kim EJ & Ahn MS 1993), 천연 생강 추출물의 약리학적 특성 및 분석(Sung KC 2010) 등의 향미성분 추출생산 방법과 생강의 항균성과 항산화성에 대한 연구가 주로 이루어지고 있다. | |
| 생강가루 첨가 쿠키가 생강가루의 첨가량이 증가할수록 pH가 영향을 받아 증가한 것으로 판단하는 이유는? | 생강가루와 밀가루에 대한 pH를 측정한 결과, 생강은 pH 6.02, 밀가루는 pH 5.80으로 생강가루의 pH가 밀가루의 pH보다 높은 결과를 얻었다. 따라서 생강가루 첨가 쿠키는 생강가루의 첨가량이 증가할수록 pH가 영향을 받아 증가한 것으로 보여 진다. |
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