전분의 종류를 달리하여 제조한 Gluten-free 쿠키의 품질특성 및 항산화 활성 비교 Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies원문보기
Purpose: This study examined the effect of different gluten-free flours on the properties of cookies. Methods: Each gluten-free cookie was made from wheat, brown rice, buckwheat, corn, sorghum, teff, or black rice. Results: Baking loss was highest on sorghum (18.85%) and the lowest on teff (12.73%)....
Purpose: This study examined the effect of different gluten-free flours on the properties of cookies. Methods: Each gluten-free cookie was made from wheat, brown rice, buckwheat, corn, sorghum, teff, or black rice. Results: Baking loss was highest on sorghum (18.85%) and the lowest on teff (12.73%). The spread factor was highest on brown rice (8.20) and lowest on corn (7.60). The density was similar in all samples (1 g/mL). pH was the highest on buckwheat (6.45) and lowest on wheat (5.96). While L-value, a-value and b-value were lowest on black rice, the ${\Delta}E-value$ was the highest on black rice (35.57). The hardness was highest on wheat (30.28 N) and lowest on teff (14.87 N). The polyphenol and flavonoid content was the highest on buckwheat ($25.97{\mu}g\;GAE/mg$) and the flavonoid content was the highest on black rice ($24.33{\mu}g\;QE/mg$). The DPPH IC50 value was highest on wheat ($352.41{\mu}g/mL$) and lowest on black rice ($33.59{\mu}g/mL$). The ABTS $IC_{50}$ value was highest on wheat ($349.30{\mu}g/mL$) and lowest on black rice ($57.72{\mu}g/mL$). The results of the sensory properties revealed color to be highest on corn (7.33). The top grain was similar in all the samples (5.43-6.57). Flavor was highest on black rice and teff (6.43-6.48). The softness was the highest on wheat, sorghum, teff, and black rice (6.48-7.05). Sweetness was highest on sorghum, teff, and black rice (6.19-6.71). The overall preference also was highest on sorghum, teff, and black rice (6.14-6.48). Conclusion: Gluten-free flours can improve the quality characteristics and antioxidant activities of cookies.
Purpose: This study examined the effect of different gluten-free flours on the properties of cookies. Methods: Each gluten-free cookie was made from wheat, brown rice, buckwheat, corn, sorghum, teff, or black rice. Results: Baking loss was highest on sorghum (18.85%) and the lowest on teff (12.73%). The spread factor was highest on brown rice (8.20) and lowest on corn (7.60). The density was similar in all samples (1 g/mL). pH was the highest on buckwheat (6.45) and lowest on wheat (5.96). While L-value, a-value and b-value were lowest on black rice, the ${\Delta}E-value$ was the highest on black rice (35.57). The hardness was highest on wheat (30.28 N) and lowest on teff (14.87 N). The polyphenol and flavonoid content was the highest on buckwheat ($25.97{\mu}g\;GAE/mg$) and the flavonoid content was the highest on black rice ($24.33{\mu}g\;QE/mg$). The DPPH IC50 value was highest on wheat ($352.41{\mu}g/mL$) and lowest on black rice ($33.59{\mu}g/mL$). The ABTS $IC_{50}$ value was highest on wheat ($349.30{\mu}g/mL$) and lowest on black rice ($57.72{\mu}g/mL$). The results of the sensory properties revealed color to be highest on corn (7.33). The top grain was similar in all the samples (5.43-6.57). Flavor was highest on black rice and teff (6.43-6.48). The softness was the highest on wheat, sorghum, teff, and black rice (6.48-7.05). Sweetness was highest on sorghum, teff, and black rice (6.19-6.71). The overall preference also was highest on sorghum, teff, and black rice (6.14-6.48). Conclusion: Gluten-free flours can improve the quality characteristics and antioxidant activities of cookies.
본 연구에서는 현미, 메밀, 옥수수, 수수, 테프, 흑미 6 가지의 gluten-free 쿠키와 박력분 쿠키를 제조한 후 품질 특성 및 항산화 활성을 분석하였다. 쿠키의 굽기 손실률은 낮을수록 좋으며 테프가 12.
제안 방법
Gluten-free 쿠키에 대한 연구로는 음나무 잎 쌀 쿠키(Lee EJ & Jin SY 2015), 호화 쌀가루 쿠키(Lee JK & Lim JK 2013), 압축 쌀가루 쿠키(We GJ 등 2011) 등 쌀을 이용한 연구에 한정되어 있으며 다른 곡물들을 이용한 gluten-free 쿠키에 관한 연구는 아직까지 미비한 실정이다. 따라서 본 연구에서는 γ-아미노부티르산, γ-오리자놀, 페놀산, 토코페롤 등 기능성 성분을 다량 함유한 현미(Yeom KH 등 2016), 라이신, 아연, 마그네슘 등의 무기질 및 비타민 함량이 높은 메밀(Lee SH & Bae JH 2015), 셀룰로오스, 헤미셀룰로오스, 리그닌 등의 불용성 섬유소를 다량 함유한 옥수수(Lee KC & Ryu GH 2013), 탄닌, 페놀산, 안토시아닌, 파이스테롤, 폴리코사놀 등 항산화 물질의 근원인 수수(Sa YJ 등 2010), 철, 아연, 칼슘, 식이섬유 등을 포함하며 단백가가 높고 불포화 지방산이 많은 테프(Abebe Y 등 2007, Hager AS 등 2012, Gebremariam MM 등 2014) 및 불포화지방산, 섬유소, 무기질, 비타민 C 등이 풍부하고 안토 시아닌에 의한 항산화 활성이 강한 흑미(Kim YS 등 2006) 등 6가지의 글루텐 프리 분말과 박력분을 이용하여 총 7종의 쿠키를 제조하고 이의 품질특성, 항산화 활성 및 소비자 기호도를 분석하였다.
소비자 기호도 조사는 대학원생 30명을 대상으로 시행하였으며 색(color), 표면 감촉(top grain), 향미(flavor), 부드러움(softness), 단맛(sweetness) 및 전반적인 기호도 (overall acceptability)에 대해 9점 척도법(9점: 극히 좋음, 5점: 보통, 1점: 극히 싫음)으로 평가하였다. 세 자리 난수표를 이용하여 시료 번호를 표기한 후 원형의 백색 용기에 7개의 시료를 담아 제공하였고 시료의 잔향 및 잔미를 없애기 위해 물로 입 안을 헹군 후 각각의 시료를 평가하게 하였다.
통계처리는 SPSS Statistics(ver. 23.0, IBM Corp., Armonk, NY, USA)를 이용하여 분산분석(ANOVA)과 p<0.05 수준 에서 다중범위 검정(Duncan's multiple range test)을 하여 시료 간 유의적인 차이를 검증하였다.
이론/모형
Gluten-free 쿠키 재료 배합 비율은 O HB 등(2016)의 방법을 응용하였고 재료 배합 비율은 Table 1과 같다. 쿠키는 AACC(AACC 2000)에 따라 크림법을 이용하여 Fig. 1과 같이 제조하였다. 버터는 반죽기(Chef classic KM400, Kenwood, Havant, England)를 이용하여 3단에서 2분간 크림화한 후 설탕을 넣고 3단에서 2분간 혼합하였다.
성능/효과
항산화 활성에 서는 메밀과 흑미가 높은 항산화력을 나타내었다. 따라서 7가지 시료 중에서 테프와 흑미가 품질특성 및 기능성과 기호성을 갖춘 gluten-free 쿠키 제조에 가장 적합할 것으로 사료된다.
48 로 가장 높은 점수를 받았다. 이상의 결과, 쿠키의 품질 특성에서는 현미와 테프가 굽기 손실률 및 퍼짐성에서 품질 향상에 영향을 주었으며, 소비자 기호도 조사에서는 테프와 흑미가 높은 기호도를 나타내었다. 항산화 활성에 서는 메밀과 흑미가 높은 항산화력을 나타내었다.
질의응답
핵심어
질문
논문에서 추출한 답변
현미, 메밀, 옥수수, 수수, 테프, 흑미 6가지의 gluten-free 쿠키와 박력분 쿠키를 제조하여 소비자 기호도를 조사한 결과는?
DPPH 라디칼 소거능과 ABTS 라디칼 소거능에서는 흑미가 가장 높은 값을 나타 내었다. 소비자 기호도 조사 결과, 색은 옥수수가 7.33으로 가장 높은 점수를 받았으며 표면 감촉은 5.43-6.57로시료 간 유의적인 차이를 나타내지 않았다. 향미의 경우 테프와 흑미가 6.43-6.48로 가장 높은 점수를 받았다. 부드러움은 경도 측정 결과와 상반된 결과로 박력분, 수수, 테프, 흑미가 6.38-7.05로 가장 높은 점수를 받았다. 단맛은 수수, 테프, 흑미가 6.19-6.71로 가장 높은 점수를 받았으며 전반적인 기호도에서도 수수, 테프, 흑미가 6.14-6.48 로 가장 높은 점수를 받았다. 이상의 결과, 쿠키의 품질 특성에서는 현미와 테프가 굽기 손실률 및 퍼짐성에서 품질 향상에 영향을 주었으며, 소비자 기호도 조사에서는 테프와 흑미가 높은 기호도를 나타내었다.
단백질의 글루텐 성분이 유발하는 질병은 무엇인가?
2-0.6%로 구성되어 있으며(Song JC 1998), 특히 단백질의 글루텐 성분은 소장 점막 세포에 염증을 일으켜 융모가 손상되는 셀리악병을 유발하게 한다고 알려져 있다(Moore MM 등 2006). 또한, 서양인 10명 중 3명이 글루텐 민감성 체질로 글루텐 알레르기인 셀리악병으로 고통받을 수 있다(Hischenhuber C 등 2006).
밀가루는 무엇으로 구성되어 있는가?
최근 식단의 서구화가 진행됨에 따라 쌀 섭취량은 감소하고 밀 섭취량이 증가하고 있다(Han SH & Kim BS 2015). 밀가루는 수분 9-13%, 단백질 10-14%, 지방 0.5-1.2%, 회분 0.2-0.6%로 구성되어 있으며(Song JC 1998), 특히 단백질의 글루텐 성분은 소장 점막 세포에 염증을 일으켜 융모가 손상되는 셀리악병을 유발하게 한다고 알려져 있다(Moore MM 등 2006). 또한, 서양인 10명 중 3명이 글루텐 민감성 체질로 글루텐 알레르기인 셀리악병으로 고통받을 수 있다(Hischenhuber C 등 2006).
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