[논문]흑삼 분말을 첨가한 쿠키의 품질 특성 및 항산화 활성

박미혜; 이수민; 김미옥

doi:10.9799/ksfan.2022.35.1.034

흑삼 분말을 첨가한 쿠키의 품질 특성 및 항산화 활성
Quality Characteristics and Antioxidant Activity of Cookies with Black Ginseng Powder 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.1, 2022년, pp.34 - 42

박미혜 (경북대학교 식품영양학과) , 이수민 ((주) 코비바이오) , 김미옥 (대구보건대학교 식품영양학과)

Abstract ▼ AI-Helper

This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value decreased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.

주제어

표/그림 (7)

표 Table 1. Formulas of cookies with different amount of black ginseng powder
표 Table 2. Conditions of texture analyzer for TPA
표 Table 3. Physical and mechanical properties of cookies different levels of black ginseng powder
그림 Fig. 1. Hardness of cookies with black ginseng powder. Means with different letters (^A-D) are significantly different among the different concentrations in the same sample by ANOVA test (p<0.05).
그림 Fig. 2. Antioxidant activities of cookies with black ginseng powder. (A) DPPH radical scavenging activities of cookies with black ginseng powder, (B) ABTS radical scavenging activities of cookies with black ginseng powder. Means with different letters (^A-E) are significantly different among the different concentrations in the same sample by ANOVA test (p<0.05).
표 Table 4. Total polyphenol contents and total flavonoid contents of cookies added with different levels of black ginseng powder
표 Table 5. Correlation between physicochemical and antioxidant activities for cookies incorporated with different levels of black ginseng powder

참고문헌 (38)

AOAC. 1980. Official Methods of Analysis. 13th ed. pp.3508-3515. Association of Official Analytical Communities
Bang BH, Kim KP, Kim MJ, Jeong EJ. 2011. Quality characteristics of cookies added with chungkukjang powder. Korean J Food Nutr 24:210-216

원문보기 상세보기
Bang BH, Kim KP, Rhee MS, Jeong EJ. 2014. Quality evaluations of cookies containing mugwort powder. Korean J Food Nutr 27:427-434

원문보기 상세보기
Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200

상세보기
Cha SS, Jung HO, Son HK, Lee JJ. 2014. Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder. Korean J Food Preserv 21:824-830

원문보기 상세보기
Cho HS, Kim KH. 2013. Quality characteristics of cookies prepared with loquat (Eriobotrya japonica Lindl.) leaf powder. J Korean Soc Food Sci Nutr 42:1799-1804

원문보기 상세보기
Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J Food Cult 21:541-549
Cho N, Chung HJ. 2016. Quality characteristics and antioxidant activity of sulgidduk added with maquiberry powder. Korean J Food Preserv 23:945-952

원문보기 상세보기
Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem 99:381-387

상세보기
Jang KH, Kwak EJ, Kang WW. 2010. Effect of rice bran powder on the quality characteristics of cookie. Korean J Food Preserv 17:631-636
Jeon ER, Park ID. 2006. Effect of Angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22:62-68
Jin SY, Lee EJ, Gil GY, Joo SY. 2014. Quality characteristics and antioxidant activities of cookies added Eleutherococcus sessiliflorus leaf powder. J East Asian Soc Diet Life 24:234-241
Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with ginseng powder. J Korean Soc Food Sci Nutr 38:1595-1599

원문보기 상세보기
Kim DW, Lee YJ, Min JW, Lee BS, In JG, Yang DC. 2008. Conversion of brown materials, crude lipids, crude proteins and aromatic compounds of changed ginseng by 9 repetitive steaming and drying process. Korean J Oriental Physiol Pathol 22:333-339
Kim E, Jin Y, Kim KT, Lim TG, Jang M, Cho CW, Rhee YK, Hong HD. 2016. Effect of high temperature and high pressure on physicochemical properties and antioxidant activity of Korean red ginseng. Korean J Food Nutr 29:438-447

원문보기 상세보기
Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24:398-404
Kim HJ, Lee JY, You BR, Kim HR, Choi JE, Nam KY, Moon BD, Kim MR. 2011. Antioxidant activities of ethanol extracts from black ginseng prepared by steaming-drying cycles. J Korean Soc Food Sci Nutr 40:156-162

원문보기 상세보기
Kim KY, Shin JK, Lee SW, Yoon SR, Chung HS, Jeong YJ, Choi MS, Lee CM, Moon KD, Kwon JH. 2007. Quality and functional properties of red ginseng prepared with different steaming time and drying method. Korean J Food Sci Technol 39:494-499
Kim MJ, Kim AJ, Shin JH. 2012. Preparation and characterization of black ginseng tofu. J East Asian Soc Diet Life 22:68-74
Kim SH. 2009. Overview of the food industry in Korea. Food Sci Ind 42:12-24

원문보기 상세보기
Kim SH, Lee MH. 2015. Quality characteristics of cookies made with Morinda citrifolia powder. Korean J Culin Res 21:130-138
Ku SK, Choi HY. 2009. Antioxidant activity and quality characteristics of red ginseng sweet jelly (yanggaeng). Korean J Food Cookery Sci 25:219-226
Lee JA, Park GS, Ahn SH. 2002. Comparative of physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J Soc Food Cookery Sci 18:238-246
Lee MR, Yun BS, Sun BS, Liu L, Zhang DL, Wang CY, Wang Z, Ly SY, Mo EK, Sung CK. 2009. Change of ginsenoside Rg3 and acetylcholinesterase inhibition of black ginseng manufactured by grape juice soaking. J Ginseng Res 33:349-354

원문보기 상세보기
Lee HJ, Kim YK, Choi JH, Lee JH, Kim HJ, Seong MG, Lee MK. 2017. Effects of red or black ginseng extract in a rat model of inflammatory temporomandibular joint pain. J Dent Hyg Sci 17:65-72

원문보기 상세보기
Lee JA. 2015. Quality characteristics of cookies added with Aster yomena powder. Korean J Culin Res 21:141-153
Lee SM, Jung HA, Joo NM. 2006. Optimization of iced cookie with the addition of dried red ginseng powder. Korean J Food Nutr 19:448-459
Lee SY, Kim DH, Woo WH. 2011. Antioxidant activity of black Panax ginseng. Korean J Pathol 25:115-121
Lim EJ. 2008. Quality characteristics of cookies with added Enteromorpha intenstinalis. Korean J Food Nutr 21:300-305
Moreno MIN, Isla MI, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71:109-114

상세보기
Nam KY. 2005. The comparative understanding between red ginseng and white ginsengs, processed ginsengs (Panax ginseng C. A. Meyer). J Ginseng Res 29:1-18

원문보기 상세보기
Nam KY, Lee NR, Moon BD, Song GY, Shin HS, Choi JE. 2012. Changes of ginsenosides and color from black ginsengs prepared by steaming-drying cycles. Korean J Med Crop Sci 20:27-35

원문보기 상세보기
Park HJ, Kim AJ, Cheon YP, Lee M. 2015. Anti-obesity effects of water and ethanol extracts of black ginseng. J Korean Soc Food Sci Nutr 44:314-323

원문보기 상세보기
Park ID. 2015. Quality characteristics of cookies containing Ligularia fischeri powder. J Korean Soc Food Cult 30:206-212

원문보기 상세보기
Park MH. 2021. Antioxidant activity and quality characteristics of cookies prepared with Houttuynia cordata Thunb powder. Culin Sci Hosp Res 27:70-79
Park MH, Lee SM. 2020. Quality characteristics of cookies added with maca (Lepidium meyenii) powder. Culin Sci Hosp Res 26:140-148
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231-1237

상세보기
Shahidi F, Janitha PK, Wanasundara PD. 1992. Phenolic antioxidants. Crit Rev Food Sci Nutr 32:67-103

상세보기

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증