Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Antioxidant Activities of Cookies with Pholiota adiposa Powder

검은비늘버섯 분말을 첨가한 쿠키의 품질특성 및 항산화활성

  • Kim, Ji Won (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Sang Hee (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Song, Dal Nym (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Min Ja (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Chang, Who-Bong (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Song, In Gyu (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2013.09.04
  • Accepted : 2013.10.02
  • Published : 2013.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Pholiota adiposa is an edible as well as medicinal mushroom cultured in China and Japan with anti-tumor, anti-microbial, anti-hypertensive, and anti-hyperlipidemic activities. This study was carried out to investigate the quality characteristics of cookies added with Pholiota adiposa powder. Chemical composition of Pholiota adiposa powder was as follows: 3.8% moisture, 6.9% ash, 1% crude lipids, 3% protein, 53.3% carbohydrates, and 31.9% crude dietary fiber. To analyze quality characteristics during the manufacture of cookies, pH, texture, color, antioxidant activity, total polyphenol content, and sensory evaluation were determined. As the content of Pholiota adiposa powder increased, the pH of cookies decreased from 6.7 to 6.02. Hardness of cookies decreased with increasing Pholiota adiposa powder content, and cookies added with 5% powder were softer than the control. Regarding surface color, L-value decreased with increasing powder content compared to that of the control, whereas in surface color among various powder levels was not significantly different. As the content of Pholiota adiposa powder increased, both antioxidant activity and total polyphenol content increased. In the sensory evaluation, cookies added with 3% Pholiota adiposa powder showed remarkably higher values compared to control and other amples in all aspects.

본 연구는 다양한 영양성분과 생리활성이 풍부하여 약용버섯으로 알려진 검은비늘버섯을 가공식품으로의 영역확대를 위해 그 분말을 이용하여 쿠키를 제조하였고, 쿠키의 이화학적 품질특성과 생리활성 및 관능적인 특성을 조사하였다. 쿠키를 제조하기 전 검은비늘버섯이 가지고 있는 자체 일반 성분을 조사한 결과, 지방의 함량은 적은 대신(1%, dry basis) 30% 이상의 조섬유를 가지고 있었다. 쿠키반죽의 밀도는 대조구와 분말첨가구가 1%, 3% 간에 유의적인 차이는 없었지만, 5% 첨가구의 밀도가 약간 감소하였다. 반죽의 pH는 대조구가 6.74였지만, 검은비늘버섯의 첨가량이 증가할수록 그 값이 유의적으로 감소하여 5% 분말을 첨가한 반죽의 경우는 pH 6.02로 나타났고, 쿠키의 수분함량은 분말의 첨가량이 증가할수록 증가하는 경향을 나타내었다. 다음으로 쿠키의 퍼짐성은 대조구의 경우 8.64였고 버섯분말 첨가구는 약간 감소하였으나 첨가구 간에 유의적인 차이는 없었다. 손실율의 경우는 모든 실험구에서 유의적인 차이가 없었으나 팽창률의 경우는 대조구에 비해 첨가할수록 그 값이 작아졌다. 제조한 쿠키의 경도는 대조구가 가장 단단하였고, 분말의 첨가량을 증가할수록 쿠키가 연해지는 것을 알 수 있었다. 쿠키 표면의 색도는 L값의 경우 버섯분말을 첨가할수록 어두워졌고, 반대로 a값 적색도와 b값 황색도는 증가하였다. 생리활성 측면에서도 radical 소거능과 총 폴리페놀 함량은 대조구에 비해 검은비늘버섯 첨가량을 증가시킬수록 유의적으로 증가하였으며, 마지막으로 관능평가의 경우는 3% 첨가구의 기호도가 가장 높았다. 따라서 이런 결과를 종합해보면 쿠키에 검은비늘버섯 분말을 3% 첨가하는 것이 생리활성과 기호도가 높은 쿠키를 제조할 수 있을 것이다.

Keywords

References

  1. Wang CR, Qiao WT, Zhang YN, Liu F. 2013. Effects of adenosine extract from Pholiota adiposa (Fr.) quel on mRNA expressions of superoxide dismutase and immunomodulatory cytokines. Molecules 18: 1775-1782. https://doi.org/10.3390/molecules18021775
  2. Zhang GQ, Sun J, Wang HX, Ng TB. 2009. A novel lectin with antiproliferative activity from the medicinal mushroom Pholiota adiposa. Acta Biochim Pol 56: 415-421.
  3. Deng P, Zhang G, Zhou B, Lin R, Jia L, Fan K, Liu X, Wang G, Wang L, Zhang J. 2011. Extraction and in vitro antioxidant activity of intracellular polysaccharide by Pholiota adiposa SX-02. J Biosci Bioeng 111: 50-54. https://doi.org/10.1016/j.jbiosc.2010.08.004
  4. Yu HE, Lee DH, Seo GS, Cho SM, Lee JS. 2007. Characterization of a novel β-hydroxy-β-methyl glutaryl coenzyme A reductase-inhibitor from the mushroom, Pholiota adiposa. Biotechnol Bioprocess Eng 12: 618-624. https://doi.org/10.1007/BF02931077
  5. Izawa H, Aoyagi Y. 2006. Inhibition of angiotensin converting enzyme by mushroom. Nippon Shokuhin Kogyo Gakkaishi 53: 459-465.
  6. Koo KC, Lee DH, Kim JH, Yu HE, Park JS, Lee JS. 2006. Production and characterization of antihypertensive angiotensin I-converting enzyme inhibitor from Pholiota adiposa. J Microbiol Biotechnol 16: 757-763.
  7. Kim KS, Joo SJ, Yoon HS, Hong JS, Kim ES, Park SG, Kim TS. 2003. Quality characteristics on noodle added with Pholiota adiposa mushroom powder. Korean J Food Preserv 10: 187-191.
  8. Yoon HS, Oh E, Joo SJ, Kim KS, Jeong EK, Chang WB, Kim SJ. 2004. Aroma characteristics of Pholiota adiposa (Geumbongi) with different drying methods. Korean J Food Sci Technol 36: 553-557.
  9. Shim EA, Kwon YM, Lee JS. 2012. Quality characteristics of cookies containing yacon (Smallanthus sonchifolius) leaf powder. Korean J Food Culture 27: 82-88. https://doi.org/10.7318/KJFC.2012.27.1.082
  10. Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J Food Cookery Sci 25: 98-105.
  11. Kim YJ, Jung IK, Kwak EJ. 2010. Quality characteristics and antioxidant activities of cookies added with Pleurotus eryngii powder. Korean J Food Sci Technol 42: 183-189.
  12. Lee SJ, Shin JH, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies prepared with fresh and steamed garlic powders. J Korean Soc Food Sci Nutr 36: 1048-1054. https://doi.org/10.3746/jkfn.2007.36.8.1048
  13. Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24: 398-404.
  14. Lee JS, Oh MS. 2006. Quality characteristics of cookies with black rice flour. Korean J Food Cookery Sci 22: 193-203.
  15. Park ID. 2012. Effects of sweet pumpkin powder on quality characteristics of cookies. Korean J Food Culture 27: 89-94. https://doi.org/10.7318/KJFC.2012.27.1.089
  16. AOAC. 2005. Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington, DC, USA. Method 923.03, 962.09, 925.09, 968.06.
  17. Bloid MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  18. Amerine MA, Ough CS. 1980. Methods for analysis of musts and wine. Wiley & Sons, New York, NY, USA. p 176-180.
  19. SAS Institute Inc. 1995. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA.
  20. http://www.sanrimji.com/site/websolution/menu/1368.do?p_2518_m_1_scene=article-detail&issueNo=390&categoryNo=1&articleNo=2892.
  21. Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J Food Culture 21: 541-549.
  22. Jung KJ, Lee SJ. 2011. Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida Suringer) powder. J Korean Soc Food Sci Nutr 40: 1453-1459. https://doi.org/10.3746/jkfn.2011.40.10.1453
  23. Joo SY, Choi HY. 2012. Antioxidant activity and quality characteristics of cookies with chestnut inner shell. Korean J Food & Nutr 25: 224-232. https://doi.org/10.9799/ksfan.2012.25.2.224
  24. McWilliams M. 2001. Foods experimental perspectives. 5th ed. Prentice-Hall Inc., Upper Saddle River, NJ, USA. p 358-359.
  25. Choi HY. 2009. Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr 38: 1414-1421. https://doi.org/10.3746/jkfn.2009.38.10.1414
  26. Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr 19: 1-7.
  27. Jeon HL, Oh HL, Kim CR, Hwang MH, Kim HD, Lee SW, Kim MR. 2013. Antioxidant activities and quality characteristics of cookies supplemented with mulberry pomace. J Korean Soc Food Sci Nutr 42: 234-243. https://doi.org/10.3746/jkfn.2013.42.2.234

Cited by

  1. Quality Characteristics and Antioxidative Activities of Rice Cookies with Rehmannia glutinosa Preparata vol.31, pp.2, 2015, https://doi.org/10.9724/kfcs.2015.31.2.136
  2. Physiological Activities of Water Extract and Solvent Fractions of an Edible Mushroom, Pholiota adiposa vol.42, pp.3, 2014, https://doi.org/10.4489/KJM.2014.42.3.207
  3. Quality Characteristics of Cookies with Ginger Powder vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.703
  4. Quality Characteristics and Antioxidant Activities of Yanggaeng added with Pleurotus eryngii Powder vol.27, pp.1, 2017, https://doi.org/10.17495/easdl.2017.2.27.1.69
  5. Antioxidative Activities and Quality Characteristics of Rice Cookies with Added Ligularia fischeri (Ledeb.) Turcz. Powder vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.733
  6. Quality Characteristics of Cookies Containing Ligularia fischeri Powder vol.30, pp.2, 2015, https://doi.org/10.7318/KJFC/2015.30.2.206
  7. 표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성 vol.24, pp.3, 2017, https://doi.org/10.11002/kjfp.2017.24.3.421
  8. 헴프시드가루를 첨가한 쌀쿠키의 품질특성 및 항산화 활성 vol.31, pp.4, 2018, https://doi.org/10.9799/ksfan.2018.31.4.478
  9. 쌀가루로 제조한 쌀 쿠키의 품질 특성 vol.31, pp.4, 2013, https://doi.org/10.9799/ksfan.2018.31.4.571
  10. 표고버섯 물 추출물을 첨가한 쿠키의 품질 특성 vol.29, pp.9, 2013, https://doi.org/10.5352/jls.2019.29.9.955
  11. Antioxidant Activity and Quality Characteristics of Rice Cookies Added with Hericium erinaceus Powder vol.32, pp.2, 2021, https://doi.org/10.7856/kjcls.2021.32.2.215