Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Characteristics of Cookies added with Kale Powder

케일 분말 첨가 쿠키의 품질특성

  • Received : 2015.04.18
  • Accepted : 2015.06.01
  • Published : 2015.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality characteristics of cookies containing Kale powder, which is well known for its various functions and biological activity. In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 5, 7 and 9%) of kale powder(KP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity and sensory properties were measured. The spread factor and DPPH radical scavenging activity of the cookies significantly increased with increasing concentrations of KP, whereas pH and density of the dough, L value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 5% KP did not differ significantly from the control in color, taste, and overall quality. Texture scores for the 3% and 5% KP groups ranked significantly higher than those of the other groups. Taken together, the results of this study suggest that KP is a beneficial ingredient for increasing the consumer acceptability and functionality of cookies. The quality characteristics of the 3% and 5% added samples exhibited significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies. The results of the sensory evaluation produced very significant values for color, appearance, texture, and overall quality of instrumental analysis.

여러 가지 기능성과 생리활성을 가지고 있는 케일을 활용하고자 케일 분말을 첨가하여 가능성을 살펴보았다. 본 연구에서는 케일가루 첨가(0, 3, 5, 7, 9%)한 쿠키를 제조하여 쿠키의 품질특성, 밀도, 반죽 pH, 퍼짐성, 수분함량, 색도와 DPPH 라디칼 소거 활성 및 관능 특성을 측정했다. 퍼짐성, DPPH 라디칼 소거 활성은 크게 케일 함유량의 증가와 함께 증가되었다. 케일분말을 첨가 할수록 pH와 반죽의 밀도, 명도 L값은 유의하게 감소하였다. 쿠키의 관능검사에서 쿠키의 색과 맛, 전체적 기호도의 결과는 3%와 5% 첨가군은 유의적인 차이가 없었으나, 7%와 9% 첨가군은 유의적으로 낮아졌다. 전반적인 기호도는 3%와 5% 첨가군이 대조군과 다른 군보다 유의적으로 높았으며(p<0.001), 외관, 향, 맛의 기호도는 케일 가루 첨가량에 따라 낮아지는 경향이었다. 이와 같은 결과로 케일 첨가 쿠키 제조시 품질특성, 항산화성, 기호도 면에서 3%, 5%가 높게 평가되어 케일 쿠키의 관능특징과 건강 기능성 효과 등을 고려할 때 3~5%의 케일 가루를 첨가하는 것이 가장 적절한 것으로 판단된다. 본 연구 분석을 통해 3~5% 케일 분말을 첨가 하였을 때 케일분말 쿠키는 품질, 기호도 측면에서 품질 특성이 높고 건강 기능성을 고려한 충분한 경쟁력이 있을 것으로 생각되며, 케일 분말을 이용한 개발 가능성을 확인할 수 있었다.

Keywords

References

  1. AACC (2000). Approved Method of the AACC. 10th ed. American Association of Cereal Chemists, St. Poul, MN. USA.
  2. Bae HJ, Lee HY, Lee JH, Lee JH (2010). Effect of Saururus chinensis powder addition on the quality of sugar snap cookies. Food Engineering Progress 14(3):256-262.
  3. Bang BH, Kim KP, Rhee MS, Jeong EJ (2014). Quality evaluations of cookies containing mugwort powder. Korean J Food & Nutr 27(3): 427-434. https://doi.org/10.9799/ksfan.2014.27.3.427
  4. Cho HS, Kim KH (2013). Quality characteristics of cookies prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder. J Korean Soc Food Sci Nutr 42(11):1799-1804. https://doi.org/10.3746/jkfn.2013.42.11.1799
  5. Cho HS, Park BH, Kim KH, Kim HA (2006). Antioxidative effect and quality characteristics of cookies made with sea tangle power. Korean J Food Culture 21(5):541-549.
  6. Choi GC (2015). Study on physical properties and noodle-making suitability of ultra fine rice flour for the revitalization of the rice processing industry. MS Thesis, Korea University 36-43, Seoul.
  7. Choi HY (2009). Antioxidant activity and quality characteristics of pineneedle cookies. J Korean Soc Food Sci Nutr 38(10):1414-142. https://doi.org/10.3746/jkfn.2009.38.10.1414
  8. Choi HY, Oh SY, Lee YS (2009). Antioxidant activity and quality characteristics of perilla leaves(Perilla frutescens var. japonica Hara) cookies. Korean J Food Cookery Sci 25(5): 521-530.
  9. Choi SH (2009). Quality characteristics of cookies prepared with Angelica giages Nakai powder. Korean J Culinary Research 15(2):309-321.
  10. Choi YS, Kim SK, Mo EK (2014). Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added. Korean J Food Preserv 21(5):661-667. https://doi.org/10.11002/kjfp.2014.21.5.661
  11. Chung EJ, Kim SY, Nam YJ, Park JH, Hwang HJ, Lee YC (2005). Effects of kale juice powder on serum lipids, folate and plasma homocysteine levels in growing rats. J Korean Soc Food Sci Nutr 34(8):1175-1181. https://doi.org/10.3746/jkfn.2005.34.8.1175
  12. Chung SY, Kim SH, Kim HS, Kang JS, Chung HS, Kim GJ, Kim HJ (1990). Effects of water soluble extract of Ganoderma lucidum, kale juice and sodium dextrothyroxine on hormone and lipid metabolism in hypercholesterolemic rats: 1. concentration of triiodthyronine, thyroxine, blood sugar and lipid composition in serum. J Korean Soc Food Nutr 19(5):381-389.
  13. Ham SS, Lee SY, Choi M, Hwang Bo HJ (1999). Antimutagenicity and cytotoxicity effects of woorimil wheat flour extracts added with wild herb and seaweed powder. J Korean Soc Food Nutr 27(6):1177-1182.
  14. Jeong EJ, Kim KP, Bang BH (2013). Quality characteristics of cookies containing Platycodon grandiflorum powder. Korean J Food & Nutr 26(4):759-765. https://doi.org/10.9799/ksfan.2013.26.4.759
  15. Ji JR, Yoo SS (2010). Quality characteristics of cookies with varied concentrations of blueberry powder. J East Asian Soc Dietary Life 20(3): 433-438.
  16. Joo SY, Choi HY (2012). Antioxidant activity and quality characteristics of black rice bran cookies. J Korean Soc Food Sci Nutr 41(2):182-191. https://doi.org/10.3746/jkfn.2012.41.2.182
  17. Joo SY, Kim OS, Jeon HK, Choi HY (2013). Antioxidant activity and quality characteristics of cookies prepared with Acorn(Quercus species) powder. Korean J Food Cookery Sci 29(2):177-184. https://doi.org/10.9724/kfcs.2013.29.2.177
  18. Kang MJ (2015) Comparison of risk of cardiovascular disease and fruit and vegetable intake: Using the Fifth Korea National Health and Nutrition Examination Survey. MS Thesis, Wonkwang University, 73-74, Iksan.
  19. Kim D, Kim KH, Yook HS(2014). Quality characteristics of cookies added with ginseng leaf. Korean Society of Food & Cookery Science 30(6):679-686. https://doi.org/10.9724/kfcs.2014.30.6.679
  20. Kim GS, Park GS (2008). Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24(3):398-404.
  21. Kim HY, Jeong SJ, Heo MY, Kim KS (2002). Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Cookery Sci Technol 34(4):637-641.
  22. Kim HY, Park JH (2006). Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean Society of Food & Cookery Science 22(6):855-863.
  23. Kim OS, Ryu HS, Choi HY (2012). Antioxidant activity and quality characteristics of acorn (Quercus autissima Carruther) cookies. Korean J Food Culture 27(2):225-232. https://doi.org/10.7318/KJFC/2012.27.2.225
  24. Kim WM (2001). A study on promotion of consumption on the functional bakery products. MS Thesis, Kyonggi University 97-98, Seoul.
  25. 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(2):183-189.
  26. Koh WB, Noh WS (1997). Effect of sugar particle size and level on cookie spread. J East Asian Soc Dietary Life 7(2):159-165.
  27. Lee GW, Choi MJ, Jung BM (2010). Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder. Korean J Food Cookery Sci 26(4):381-389.
  28. Lee HJ, Joo NM(2010). Optimization of germinated brown rice cookie with added spinach powder. Korean J Food Cookery Sci 26(6): 707-716.
  29. 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):1-7.
  30. Lee KI(1992). Inhibitory effects of green-yellow vegetables on the mutagenicity induced by various mutagens and on the growth of human cancer cells. PhD, Busan University 99-100, Busan.
  31. Lim EJ, Huh CO, Kwon SH, Yi BS, Cho KR, Shin SG, Kim SY, Kim JY (2009). Physical and sensory characteristics of cookies with added leek(Allium tuberosum Rottler) powder. Korean J Food & Nutr 22(1):1-7.
  32. Lim EJ, Kim JY (2009). Quality characteristics of cookies added with broccoli (Brassica oleracea var. italica Plenck) powder. J East Asian Soc Dietary Life 19(2):210-215.
  33. Moon SL, Choi SH (2014). Characteristics of cookies quality containing bitter melon (Momordica charantia L.) powder. Korean J Culinary Research 20(6):80-90.
  34. Paik JE, Bae HJ, Joo NM, Lee SJ, Jung HA, Ahn EM (2010). The quality characteristics of cookies with added Boehmeria nivea. Korean J Food & Nutr 23(4):446-452.
  35. Park JH (2002) Effects of powdered green vegetable juice on lipid profiles and antioxidant status in the rat. PhD, Yonsei University 11-16, Seoul.
  36. Park JH, Kim SY, Chung EJ, Yoon S, Lee-Kim YC (2005). Effects of freeze-dried green vegetable extract on lipid profiles and antioxidant status in the rat. Journal of Nutrition and Health 38(1):11-19.
  37. Park KY, Lee KI, Rhee SH (1992). Inhibitory effects of green yellow vegetables on the mutagenicity in salmonella assay system and on the growth of AZ-521 human gastric cancer cells. J Korean Soc Food Nutr 21(2):149-153.
  38. Roh SH (1999). A study on baking cookies according to the amounts of green tea powder added. MS Thesis, Jeonju University 16-17, Jeonbuk.
  39. Shim EA, Kwon YM, Lee JS (2012). Quality characteristics of cookies containing Yacon (Smallanthus sonchifolius) leaf powder. Korean J Food Culture 27(1):82-89. https://doi.org/10.7318/KJFC.2012.27.1.082
  40. Yu, HH (2014). Quality characteristics and antioxidant activity of cookies added with aloe vera powder. Korean Journal of Human Ecology 23(5):929-940. https://doi.org/10.5934/kjhe.2014.23.5.929
  41. 농촌진흥청, 꽃케일, Assessed February 04. 2015. Available from: http://www.nongsaro.go.kr/portal/ps/psb/psbk/kidofcomdtyPrdlstCode.ps?menuId=PS00067&sStdPrdlstCode=VC021099&sStdTchnlgyCode=GG01&kidofcomdtyNo=9011&totalSearchYn=Y#1