Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Maejakgwas with Chlorella Powder

클로렐라 분말을 첨가한 매작과의 품질특성

  • Cho, Hee-Sook (Department of Culinary Art, Chodang University) ;
  • Kim, Kyung-Hee (Department of Food and Nutrition, Mokpo National University)
  • 조희숙 (초당대학교 조리과학부) ;
  • 김경희 (목포대학교 식품영양학과)
  • Received : 2015.07.22
  • Accepted : 2015.08.28
  • Published : 2015.10.30
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Abstract

This study was conducted to investigate the effects of chlorella powder on quality characteristics of maejakgwa (a Korean traditional cookies). Maejakgwa was prepared with different amounts of chlorella powder (in ratios 0, 1, 2, 3, and 4% of flour quantity). The moisture, crude ash, crude protein, and crude lipid contents of used chlorella powder were 2.38, 7.25, 65.95, and 0.95% respectively. The pH of maejakgwa dough decreased significantly as the level of chlorella powder increased; however, density of the batter, spread factor values, and moisture contents of the groups increased significantly with higher level of the chlorella powder. In addition, Hunter's color L, a, and b values decreased significantly with increasing amounts of chlorella powder. In the texture meter test, hardness increased according to increasing concentration of chlorella powder. Finally, maejakgwas containing 1~2% chlorella powder had the highest sensory evaluation. From these results, we suggest that chlorella powder is a good ingredient for increasing consumer acceptability as well as functionality of maejakgwas.

Keywords

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