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Antioxidant Activities and Quality Characteristics of Cookies Supplemented with Mulberry Pomace

건오디박 첨가 쿠키의 품질특성 및 항산화성

  • Jeon, Hye-Lyun (Dept. of Food & Nutrition, Chungnam National University) ;
  • Oh, Hye-Lim (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Cho-Rong (Dept. of Food & Nutrition, Chungnam National University) ;
  • Hwang, Mi-Hyun (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Hyung-Don (Dept. of Herbal Crop Research, NIHHS, RDA) ;
  • Lee, Sang Won (Dept. of Herbal Crop Research, NIHHS, RDA) ;
  • Kim, Mee Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 전혜련 (충남대학교 식품영양학과) ;
  • 오혜림 (충남대학교 식품영양학과) ;
  • 김초롱 (충남대학교 식품영양학과) ;
  • 황미현 (충남대학교 식품영양학과) ;
  • 김형돈 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 이상원 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2012.08.16
  • Accepted : 2013.01.22
  • Published : 2013.02.28

Abstract

The aim of this study was to evaluate the quality characteristics and antioxidative properties of cookies supplemented with mulberry pomace (0%, 4%, 8%, 12%). The bulk density, spread ratio, and leavening rate of cookies decreased with increasing amounts of mulberry pomace. The lightness and b value (of the Hunter color system) decreased based on the amount of mulberry pomace. The pH of cookies decreased (acidity increased) with increasing mulberry pomace. The soluble solid content increased according to the amount of added mulberry pomace, but the amount of reducing sugars decreased. In texture analysis, cookies with 12% mulberry pomace had the highest hardness. Total phenol and flavonoid content increased according to the amount of mulberry pomace added. Antioxidant activities, such as DPPH radical scavenging, hydroxyl radical scavenging, ABTS radical scavenging, and FRAP were highest in cookies with 12% mulberry pomace. In the sensory evaluation, sensory scores for color, taste, flavor, texture, and overall preference were highest in cookies with 8% mulberry pomace. Thus, our results suggest that the optimum amount of mulberry pomace to add to cookies is 8%.

본 연구에서는 당 함량이 높은 쿠키에 항당뇨 및 항산화활성이 우수한 오디박(4%, 8%, 12%)을 첨가하여 건강에 좋은 쿠키를 제조한 후 이화학적, 항산화 특성 및 관능특성을 분석하였다. 건오디박 쿠키 반죽의 밀도는 건오디박 12% 첨가군이 가장 낮았으며, 건오디박 쿠키의 퍼짐성은 건오디박의 첨가량이 증가할수록 증가하였다. 손실률은 건오디박 8% 첨가군이 가장 높았으며, 팽창률은 건오디박 함량이 증가할수록 유의적으로 감소하였다(p<0.05). 명도와 황색도는 건오디박 첨가량이 증가할수록 유의적으로 감소하였다(p<0.05). 적색도는 건오디박 8% 첨가군이 9.28로 가장 높았다. pH는 건오디박 12% 첨가군이 가장 낮았으며, 산도는 건오디박 12% 첨가군이 가장 높았다. 가용성 고형물 함량은 오디박 첨가량이 증가할수록 감소하는 경향을 보였고, 환원당은 오디박 첨가량이 증가할수록 유의적으로 증가하는 경향을 보였다(p<0.05). 건오디박 쿠키의 경도, 탄력성 및 씹힘성은 대조군에 비해 건오디박 첨가량이 증가할수록 높게 나타났다. 총 페놀 함량 및 총 플라보노이드 함량은 건오디박 12% 첨가군이 유의적으로 가장 높게 나타났다(p<0.05). DPPH radical 소거능과 hydroxyl radical 소거능 측정 결과 건오디박 함량이 높아질수록 감소하여 항산화성이 높아지는 것으로 나타났으며, ABTS radical 소거능과 FRAP 실험 결과에서도 건오디박 함량이 증가할수록 항산화성이 높아지는 경향을 나타냈다. 관능검사에서 강도특성 및 기호도 평가 결과 전체적인 기호도에서 건오디박 12% 첨가군이 6.43점으로 가장 높은 점수를 받았다. 이상의 연구를 통하여 건오디박 12% 첨가군이 항산화성이 좋았지만 건오디박 8% 첨가군의 기호도가 가장 높았으므로 건오디박 8% 첨가 쿠키가 기능성식품으로 가장 좋을 것으로 사료된다.

Keywords

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