Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics and Antioxidant Activities of Cookies Added with Pleurotus eryngii Powder

새송이버섯 분말을 첨가한 쿠키의 품질 및 항산화활성

  • Kim, Ye-Ji (Department of Food Science and Technology, Yeungnam University) ;
  • Jung, In-Kyung (Department of Food Science and Technology, Yeungnam University) ;
  • Kwak, Eun-Jung (Department of Food Science and Technology, Yeungnam University)
  • Received : 2009.10.24
  • Accepted : 2009.12.17
  • Published : 2010.04.30
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Abstract

This study examined the quality characteristics and antioxidant activities of cookies added Pleurotus eryngii powder. There were no significant differences in bulk density or water content between the doughs. Spread factors and leavening rates of cookies decreased with increasing Pleurotus eryngii powder content. However, the loss rates of cookies showed no significant differences. L values decreased with increasing Pleurotus eryngii powder content while a values were gradually increased. b values showed no significant differences among the samples. Hardness, total phenol compound content, ferric reducing antioxidant power (FRAP) and DPPH radical scavenging activity of cookies were significantly increased with increasing Pleurotus eryngii powder content. In a descriptive test, the color, flavor, palatability, hardness and graininess were all increased with increasing Pleurotus eryngii powder content. In a preference test, color and flavor were the highest in the 10% group without significant differences. Texture was preferred in the control-20% groups without significant differences. However, taste and overall acceptability were the highest in the 10% group.

본 연구에서는 새송이버섯 분말을 첨가하여 제조한 쿠키의 품질 및 항산화능을 평가하였다. 새송이버섯 분말을 첨가한 쿠키 반죽의 밀도와 수분함량은 시료간의 유의적인 차이가 없었으나, 쿠키의 퍼짐성과 팽창율은 새송이버섯 분말의 첨가량이 증가함에 따라 감소하였다. 손실율의 경우 대조구가 가장 높은 값을 나타내었으나, 첨가구간 유의적인 차이는 없었다. L값의 경우 새송이버섯 분말 첨가량이 증가함에 따라 감소하였고, a값은 L값과 반대로 증가하였다. b값은 시료간 유의적인 차이를 보이지 않았다. 경도는 새송이버섯 분말의 첨가량이 증가함에 따라 증가하였다. 특성 강도 평가에서도 황갈색, 버섯향, 구수한맛, 단단한 정도, 입자감은 새송이버섯 분말의 첨가량이 증가함에 따라 증가하였다. 기호도 검사의 경우, 색과 향에서는 10% 첨가구와 20% 첨가구가 유의적인 차이 없이 가장 선호되었고, 맛에서는 10% 첨가구가 가장 높은 선호도를 보였으며, 조직감에서는 30% 첨가구를 제외한 첨가구가 시료간 유의적 차이 없이 선호되었다. 종합적인 기호도 값은 모든 항목에서 가장 선호된 10% 첨가구가 가장 높았다. 총 페놀화합물, FRAP, DPPH radical 소거능 측정의 결과, 대조구가 가장 낮았으며 새송이버섯 분말의 첨가량이 증가함에 따라 증가하여 30% 첨가구는 가장 높은 값을 나타냈다. 이상의 결과로부터 새송이버섯 분말을 10% 첨가하여 쿠키를 제조시 색, 맛, 향 뿐 만 아니라 대조구보다 2-3배 높은 항산화능을 갖는 쿠키를 제조할 수 있는 것으로 사료되었다.

Keywords

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