[논문]우엉 분말을 첨가한 쿠키의 물리화학적 및 관능적 평가

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doi:10.11002/kjfp.2017.24.8.1053

[국내논문] 우엉 분말을 첨가한 쿠키의 물리화학적 및 관능적 평가
Physicochemical and sensory evaluation of wheat cookies supplemented with burdock powder 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.24 no.8, 2017년, pp.1053 - 1059

초록
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우엉 분말(BP)은 여러 기능적 활성을 나타내고 있고, 쿠키와 같은 간편식품에 활용하면 소비진작에 도움이 될 것으로 판단되어, 우엉 분말의 첨가량을 0-8%로 달리하여 제조한 쿠키의 물리 화학적 품질, 항산화 활성 및 소비자 기호도를 비교하였다. 쿠키반죽의 pH와 밀도는 BP의 첨가량에 현저한 영향을 받지 않는 것으로 나타났다. 쿠키의 수분함량과 퍼짐성 지수는 BP의 첨가량이 증가함에 따라 유의적 차이 없는 증가경향을 보였다(p>0.05). 쿠키표면의 명도($L^*$), 적색도($a^*$) 및 황색도($b^*$) 그리고 경도는 BP의 첨가량이 증가할수록 유의적으로 감소하였다(p<0.05). 항산화 활성을 나타내는 전자공여능과 ABTS 라디칼 소거능 활성은 BP를 첨가할수록 유의적으로 증가하는 경향이 나타났다(p<0.05). 소비자 기호도 결과 2% 첨가군이 전체적 기호도를 포함한 모든 평가항목에서 유의적으로 높게 평가되어, 관능품질과 건강기능성 효과 등을 고려할 때 소비자의 기호를 충족시키기 위한 최적 첨가비율은 2%가 가장 적합한 것으로 판단된다.

Abstract ▼ AI-Helper

Burdock powder (BP) has shown diverse functional activities; thus, it seems a good way to increase its consumption by incorporating BP into suitable food products such as cookies. Studies were carried out on cookies prepared by incorporating BP (2%, 4%, 6%, and 8%) into wheat flour. The cookie dough and cookies were evaluated for their physical, chemical, and sensory characteristics. The pH and density of cookie doughs ranged from 6.70-6.85 and 1.19-1.21, respectively, with no remarkable differences. Moisture content and spread factor of cookies appeared to increase with higher content of BP in the formulation but did not show significant differences (p>0.05). For color values of cookie surface, $L^*$, $a^*$, and $b^*$-values significantly decreased as a result of BP substitution (p<0.05). The cookies became crispier as indicated by the reduction in the breaking strength value from 26.71 to 17.83 N. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of BP, and they were well correlated. Hedonic sensory results indicated that cookies supplemented with 2% BP received the most favorable acceptance scores for all sensory attributes evaluated. Overall, cookies with BP could be developed with improved physicochemical qualities as well as consumer acceptability.

Keyword

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가설 설정

1)Means within the same row with a different letter are significantly different (p<0.05).
1)Means within the same attribute without a common letter are significantly different (p<0.05).

제안 방법

Therefore, the objectives of this research were to make cookies with 0%, 2%, 4%, 6%, and 8% BP substituted for wheat flour in order to evaluate the effects of BP on cookie qualities and consumer acceptances as a result of supplementation. The antioxidant properties of cookies were also determined.
Baked cookies were removed from the oven and cooled down for 1 h, weighed, packed in sealed plastic bags and stored for 24 h at ambient temperature before analyses were conducted. The test cookie samples prepared with 0%, 2%, 4%, 6%, and 8% BP substituted for wheat flour were designated as the control, BP2, BP4, BP6, and BP8, respectively.
The spectrophotometric analysis of ABTS⁺∙ radical scavenging activity was determined according to the method used by Re et al. (18) with slight modifications. The ABTS⁺∙ cation radical was produced by a reaction between 7.
Each measurement was conducted triplicate, except for pH (n=5), moisture content (n=6), color (n=9), hardness (n=15), and sensory evaluation (n=50). The experimental data were subjected to an analysis of variance (ANOVA) using the general linear models (GLM) procedure to identify significant differences among the samples.

데이터처리

Mean values were compared using Duncan’s multiple range test.
Each measurement was conducted triplicate, except for pH (n=5), moisture content (n=6), color (n=9), hardness (n=15), and sensory evaluation (n=50). The experimental data were subjected to an analysis of variance (ANOVA) using the general linear models (GLM) procedure to identify significant differences among the samples. Mean values were compared using Duncan’s multiple range test.

이론/모형

). Cookie spread factor was determined according to the AACC Method 10-50D (15). Diameter was measured with a vernier caliper by laying down six cookies edge to edge.

성능/효과

BP2 received the highest overall acceptance score but further increase in BP incorporation over 2% significantly lowered the score (p<0.05).
12, which is very acceptable. The data showed that the BP cookies improved the sensory attributes with the best scores for the BP2. Considering BP2 received the highest overall acceptance score of 7.
The data showed that the BP cookies improved the sensory attributes with the best scores for the BP2. Considering BP2 received the highest overall acceptance score of 7.12, partial replacement of 2% BP in cookie formulation seems satisfactory. In a study reported by Tae et al.

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