Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Antioxidant Activity and Quality Characteristics of Cookies Prepared with Colored Potato (Ja-young) Flour

유색감자 자영 분말을 이용한 쿠키의 항산화활성 및 품질특성

  • Jung, Hwa Bin (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Ji A (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Pan, Cheol Ho (Functional Food Center, Korean Institute of Science and Technology (KIST)) ;
  • Yoon, Won Byong (Department of Food Science and Biotechnology, Kangwon National University)
  • Received : 2014.07.29
  • Accepted : 2014.09.11
  • Published : 2014.11.30
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Abstract

This study was conducted to investigate the quality characteristics of cookies prepared with colored potato (Ja-young) flour having high antioxidant activity. Total phenol, color difference, browning index, textural properties and sensory properties of the cookies were evaluated. Total phenols increased with increasing Ja-young flour contents as well as baking time. In addition, the browning index (BI) increased with increasing proportions of Ja-young flour and baking time. The BI curves were fitted to three different kinetic models: zero order, Weibull, and logistic model. The reaction rate constant, RMSE and R-square parameters were estimated. The logistic model was an appropriate model for describing the browning of cookies with Ja-young flour by baking time based on RMSE and R-square. The color difference decreased significantly as the proportion of Ja-young flour in the blends and baking time increased. The hardness of cookies increased with increasing Ja-young flour in the blends up to 13 minutes of baking. These results suggest that Ja-young flour is a suitable ingredient to develop cookies with high antioxidant activity and novel texture.

본 연구에서는 유색감자 자영을 건조한 뒤 분쇄하여 분말을 제조하고 자영 분말을 전체 분말 기준으로 0, 30, 50, 100% 첨가하여 쿠키를 제조한 후 쿠키의 총 페놀 함량, 색도, 경도를 측정하고 관능 평가를 실시하였다. 쿠키의 총 페놀 함량은 쿠키를 굽는 시간과 자영 분말 첨가량이 증가함에 따라 증가하였다. 쿠키의 색도는 색도차와 Browning index로 나타내었다. 대조군인 밀가루 쿠키와의 색도차는 자영 분말의 첨가량이 많을수록 컸으며, 쿠키를 굽는 시간이 증가할수록 감소하였다. Browning index의 경우 쿠키를 굽는 시간이 증가할수록 전체적으로 증가하였다. 그 결과, logistic 모델이 유색감자 자영의 함량이 증가하였을 때 굽는 시간에 따른 갈변 현상을 나타내는 데 가장 적합함을 알 수 있었다. 쿠키의 경도를 측정한 결과 6분 동안 구웠을 때 자영 분말의 함량이 증가할수록 경도가 증가하는 것을 확인하였으나 쿠키를 굽는 시간이 증가함에 따라 자영 분말 첨가군 간의 유의차는 나타나지 않았다. 또한 쿠키를 15분 이상 구웠을 때에는 대조군과 자영 분말 첨가 쿠키의 경도에 차이가 없었다. 관능 검사 결과는 자영 분말을 30%와 50% 첨가한 쿠키를 11분간 구웠을 때 가장 높은 점수를 보이며 밀가루 쿠키와 유사한 기호도를 나타내었다. 따라서 쿠키에 자영 분말을 첨가하여 11분에서 13분간 구웠을 때 시중에 유통되고 있는 높은 기호도의 밀가루 쿠키와 유사한 식감과 색도를 가지며, 항산화활성이 우수한 기능성 쿠키의 제조가 가능함을 확인하였다.

Keywords

Acknowledgement

Supported by : 농촌진흥청

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