당 저감화 녹차 쿠키의 이화학적 감각적 품질특성 (Physicochemical and Sensory Characteristics of Sugar-Reduced Green Tea Cookies)

서지정보

· 발행기관 : 한국식생활문화학회
· 수록지 정보 : 한국식생활문화학회지 / 36권 / 2호 / 218 ~ 225페이지
· 저자명 : 최예진, 김혜영

초록

The quality characteristics of sugar-reduced green tea cookies were tested, and there was no significant differences indensity, spreadability, loss rate, and pH in all experimental groups (p<0.05). The sugar content of the sample with 100%sugar replaced was 0.96oBrix, which was significantly higher than the 0.80 °Brix of the control (p<0.05). The sample with75% sugar substituted was 0.76oBrix, which was similar to that of the control (p>0.05). The calories per 100 g of cookieswere reduced from 482 to 433 kcal in the sample groups, where the sugar content was reduced from 0 to 100%.
Carbohydrates also decreased with decreasing sugar content. The protein was 5g in the sugar sample group reduced by 0-25%, and 6 g in the sugar sample group reduced by more than 50%. Dietary fiber was three times higher in the sugarsample group reduced by 75% than the control, and four times higher in the sugar sample group reduced by 100% thanthe control. No significant differences in the sweet sensory intensities were observed between the control and the 75%reduced sugar sample group (p>0.05). The brightness, savory, sweet, and aftertastes were similar in all experimental groups(p>0.05). Overall, high value-added green tea cookies with a more than 75% reduction in sugar were successfullydeveloped with added functions of immunity, anti-cancer, antioxidant functions, preventing constipation and obesity,without deteriorating the sensory and physicochemical qualities tested.

영어초록

The quality characteristics of sugar-reduced green tea cookies were tested, and there was no significant differences indensity, spreadability, loss rate, and pH in all experimental groups (p<0.05). The sugar content of the sample with 100%sugar replaced was 0.96oBrix, which was significantly higher than the 0.80 °Brix of the control (p<0.05). The sample with75% sugar substituted was 0.76oBrix, which was similar to that of the control (p>0.05). The calories per 100 g of cookieswere reduced from 482 to 433 kcal in the sample groups, where the sugar content was reduced from 0 to 100%.
Carbohydrates also decreased with decreasing sugar content. The protein was 5g in the sugar sample group reduced by 0-25%, and 6 g in the sugar sample group reduced by more than 50%. Dietary fiber was three times higher in the sugarsample group reduced by 75% than the control, and four times higher in the sugar sample group reduced by 100% thanthe control. No significant differences in the sweet sensory intensities were observed between the control and the 75%reduced sugar sample group (p>0.05). The brightness, savory, sweet, and aftertastes were similar in all experimental groups(p>0.05). Overall, high value-added green tea cookies with a more than 75% reduction in sugar were successfullydeveloped with added functions of immunity, anti-cancer, antioxidant functions, preventing constipation and obesity,without deteriorating the sensory and physicochemical qualities tested.

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