[논문]식물성 유지 종류와 첨가비율에 따른 비건 렌틸콩 쿠키의 품질특성 및 항산화활성

민의진; 하유림; 김종훈; 장혜원

doi:10.9721/kjfst.2022.54.3.320

식물성 유지 종류와 첨가비율에 따른 비건 렌틸콩 쿠키의 품질특성 및 항산화활성
Quality characteristics and antioxidant activity of vegan lentil (Lens culinaris) cookies with different types and content of vegetable oil 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.54 no.3, 2022년, pp.320 - 326

민의진 (성신여자대학교 바이오식품공학과) , 하유림 (성신여자대학교 바이오식품공학과) , 김종훈 (성신여자대학교 바이오식품공학과) , 장혜원 (성신여자대학교 바이오식품공학과)

초록
AI-Helper

본 연구에서 제조된 쿠키의 품질특성과 항산화 활성에 미치는 영향을 알아보기 위하여 버터, 미강유, 카놀라유, 코코넛오일과 기타 식물성 재료들을 이용하여 렌틸콩 비건 쿠키를 제조하였다. 이를 이용해 반죽의 pH, 밀도, 쿠키의 퍼짐성, 굽기 손실률, 색도, 수분함량, 경도, 항산화 활성을 측정하였다. 퍼짐성은 모든 종류의 유지에서 유지함량이 증가할수록 증가하는 경향을 보였다. 굽기 손실률 측정 결과 네 종류 유지 모두 유지첨가량이 늘수록 굽기 손실률이 증가하는 경향을 보였다. 수분함량은 네 가지 유지에서 모두 유지함량이 증가할수록 증가하였으며(p<0.05) 미강유 30 g 첨가군의 수분함량이 가장 높은 값을 나타냈다. 경도는 쿠키의 수분함량과 반비례하는 경향을 보였으며, 유지의 함량이 증가할수록 경도가 유의적으로 감소하였다(p<0.05). 반죽과 쿠키의 품질특성을 측정한 결과로 보았을 때 카놀라유, 코코넛오일, 미강유 모두 버터를 대체하기에 적합한 유지임을 알 수 있었다. 하지만, 미강유를 첨가한 쿠키에서 유지의 함량이 증가할수록 radical 소거능이 증가하는 경향을 나타냈다(p<0.05). 따라서, 비건 렌틸콩 쿠키 제조 시 버터를 대체할 식물성 유지로 미강유의 활용이 가장 적합하다고 판단된다. 앞으로 미강유를 활용한 비건 렌틸콩 쿠키의 품질 및 항산화능 향상을 기대할 수 있을 것으로 사료된다.

Abstract ▼ AI-Helper

This study aimed to investigate the quality characteristics of vegan lentil (Lens culinaris) cookies prepared with different types (butter, rice bran oil, canola oil, and coconut oil) and content (10, 20, and 30 g) of fat and oil. The hardness and pH declined with increased fat and oil content. Spreadability, moisture content and antioxidant activity increased with the fat and oil content. The density declined only when rice bran oil was added. Lightness and yellowness decreased with higher concentrations of vegetable oil. Redness increased as more coconut oil and canola oil were added. Rice bran oil cookies had the highest pH, spreadability, moisture content and antioxidant activity. Butter cookies had the highest lightness value, whereas coconut oil cookies had the highest hardness value. In conclusion, rice bran oil could be a quality substitute for butter when developing vegan cookie products.

주제어

표/그림 (6)

표 Table 1. The composition of ingredients in Vegan Lentil cookies (%, w/w)
표 Table 2. pH and density of vegan lentil cookie doughs
표 Table 3. Spread ratio, loss rate, L·a·b value of vegan lentil cookie doughs
그림 Fig. 1. DPPH radical scavening activity of vegan lentil cookies. Samples are the same as in Table 1. Bar values are mean±SD (n=3). Values with different letters (a-i) differ significantly (p<0.05).
표 Table 4. Moisture contents and hardness of vegan lentil cookie
그림 Fig. 2. ABTS radical scavening activity of vegan lentil cookies. Samples are the same as in Table 1. Bar values are mean±SD (n=3). Values with different letters (a-i) differ significantly (p<0.05).

참고문헌 (42)

AACC. Approved methods of the AACC. 10th ed. Method 10-52. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
Amarowicz R, Estrella I, Hernandez T, Robredo S, Troszyn-ska A, Kosinska A, Pegg RB. Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris). Food Chem. 121: 705-711 (2010)

상세보기
Bae SM, Kim JH, Cho CW, Jeong TJ, Yook HS, Byun MW, Lee SC. Effect of r-irradiation on the antioxidant activity of rice hull, rice bran and barley bran. J. Korean Soc. Food Sci. Nutr. 31: 246-250 (2002)

원문보기 상세보기
Bae DB, Kim KH, Yook HS. Quality characteristics of madeleine added with lentil (Lens culinaris) powder. J. Korean Soc. Food Sci. Nutr. 45: 1816-1822 (2016)

원문보기 상세보기
Cho EY, Yoon HH. Quality characteristics of cheongkookjang made with lentils according to fermentation time. Culin. Sci. Hosp. Res. 26: 203-213 (2020)
Choi HY. Antioxidant activity and quality characteristics of pine needle cookies. J. Korean Soc. Food Sci. Nutr. 38: 1414-1421 (2009)

원문보기 상세보기
Choi OJ, Jung HN. Effects of fats and oils on the quality characteristics of rice scone. Korean J. Food Pres. 26: 539-544. (2019)

상세보기
Chong HS, Kim SY, Cho SR, Park HI, Baek JE, Kuk JS, Suh HJ. Characteristics of quality and antioxidant activation of the cookies adding with mealworm (Tenebrio molitor) and black bean powder. Food Hyg. Safe Sci. 32: 521-530 (2017)
Doescecher LC, Hoseney RC, Millken G.A, Rubenthaler GI. Effect of sugar and flours on cookies spread evaluated by time-lapse photography. Cereal Chem. 64: 163-167 (1987)
Duenas M, Hernandez T, Estrella I. Phenolic composition of the cotyledon and the seed coat of lentils (Lens culinaris L.). Eur. Food Res. Technol. 215: 478-483 (2002)

상세보기
Felgner A, Schlink A, Kirschenbuhler P, Faas B, Isengard H.D. Automated Karl Fischer titration for liquid samples-water determination in edible oils. Food Chem. 106: 1379-1384 (2008)

상세보기
Fratianni F, Cardinale F, Cozzolino A, Granese T, Albanese D, Matteo MD, Zaccardelli M, Coppola R, Nazzaro. Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy). J. Funct. Foods. 7: 551-557 (2014)

상세보기
Han HS. A study on the effect of ingredients on the dough and product properties of cookies. Master's thesis. Kyonggi University, Suwon, Korea (2004)
Han MJ, Rhee YK, Bae EA. Stability and flavor of yackwa fried in soybean-cotton seed and rice bran oils. Korean J. Food Culture. 9: 335-340 (1994)
Hefnawy TH. Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris). Ann. Agric. Sci. 56: 57-61 (2011)

상세보기
Hwang KA. Functional food for immune regulation focusing on Korean native materials. Food Ind. Nutr. 25: 11-18 (2020)
Isengard HD, Kerwin H. Proposal of a new reference method for determining water content in butter oil. Food Chem. 82: 117-119 (2003)

상세보기
Jang HB, Baek JY, Choi YS, Jang HW. Quality characteristics and antioxidant activities of rice cookies prepared with Tenebrio molitor, Protaetia brevitarsis, and Gryllus bimaculatus powder. Korean J. Food Sci. Thechnol. 54: 1-8 (2022)
Jeon KS, Xu YL, Park SI. Antioxidant activity of chinese mung bean. Korean J. Culinary Res. 21: 41-51 (2015)
Jin KN, Jeong EJ, Kim YS. Antioxidant components and antioxidant activities of Mealworm (Tenebrio molitor Larvae). Food Hyg. Safe Sci. 36: 86-92 (2021)
Jin SY, Joo NM, Han YS. Optimization of iced cookies with the addition of pine leaf powder. Korean J. Food Cookery Sci. 22: 164-172 (2006)
Jung HC. Quality characteristics of cookies with lentil bean powder. Culin. Sci. Hosp. Res. 25:3 4-42 (2019)
Jung EH, Hwang IK, Ha TY. Properties and antioxidative activities of phenolic acid concentrates of rice bran. Korean J. Food Sci. Thechnol. 42, 5: 593-597 (2010)
Jung KI, Shin ES, Kim SA. Quality characteristics of muffins with different fat and methods. Korean J. Food Cookery Sci. 24: 473-479 (2008)
Kim YS, Ha TY, Lee SH, Lee HY. Properties of dietary fiber extract from rice bran and application in bread-making. Korean J. Food Sci. Thechnol. 29: 502-508 (1997)
Koh WB, Noh WS. Effect of sugar particle size and level on cookie spread. J. East Asian Soc. Diet Life. 7: 159-165 (1997)
Lee JS, Jeong SS. Quality characteristics of cookies prepared with button mushroom (agaricus bisporous) powder. Korean J. Food Cookery Sci. 25: 98-105 (2009)
Lee JS, Oh MS. Quality characteristics of cookies with black rice flour. Korean J. Food Cookery Sci. 22: 193-203 (2006)
Lee SH, Yun MS, Lee JH, Min SG and Lee SK. Quality characteristics of white pan bread with olive oil. Appl. Biol. Chem. 48: 217-221 (2005)
Li Q, Lee SJ, Chung HJ. Quality characteristics of muffins made with legume and wheat flour blends. Korean J. Food Sci. Thechnol. 49: 638-643 (2017)
Lim EJ, Huh CO, Kwon SH, Yi BS, Cho KR, Shin SG, Kim SY, Kim JY. Physical and sensory characteristics of cookies with added leek (Allium tuberosum Rottler) powder. J. Korean Soc. Food Sci. Nutr. 22: 1-7 (2009)
Noh DB, Kim KH, Yoo HS. Physicochemical properties of yanggaeng with lentil bean sediment. J. Korean Soc. Food Sci. Nutr. 45: 865-871 (2016)

원문보기 상세보기
Oh JY, Sim KH. Quality characteristics of yakgwa added with ethanol extract from black lentil (Lens culinaris). J. East Asian Soc. Diet Life. 27: 114-123 (2017)

원문보기 상세보기
Park BH, Cho HS, Park SY. A study on the antioxidative effect and quality characteristics of cookies made with lycii fructus powder. Korean J. Food Cookery Sci. 21: 94-102 (2005)
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. 26: 1231-1237 (1999)

상세보기
Sharif K, Butt MS, Anjum FM, Nasir M, Minhas R, Qayyum MMN. Extension of cookies shelf life by using rice bran oil. Int J. Agri Biol. 5: 455-457 (2003)
Shin DS, Yoo YM, Park BR. Quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils. Korean J. Food Cookery Sci. 30: 509-516 (2014)

원문보기 상세보기
Song JH, Lee JH. The quality and antioxidant properties of cookies containing Codonopsis lanceolata powder. Korean J. Food Sci. Thechnol. 46: 51-55 (2014)

원문보기 상세보기
Suryani S, Sariani S, Earnestly F, Marganof M, Rahmawati R, Sevindrajuta S, Mahlia T.M.I, Fudholi A. A comparative study of virgin coconut oil, coconut oil and palm oil in terms of their active ingredients, Processes 8: 402 (2020)

상세보기
Yoo SS, Jeong HC. Quality characteristics of cookies different with various Fat. J. East Asian Soc. Diet Life. 21: 905-910 (2011)
Yu HK, Park ON. The study on design an ontology for Korean food information. J. Korea contents Association. 19: 147-158 (2019)
Zhang B, Peng H, Deng Z, Tsao R. Phytochemicals of lentil (Lens culinaris) and their antioxidant and anti-inflammatory effects. J. Food Bioact. 1: 93-103 (2018)

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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