딸기 분말을 대체하여 제조한 쿠키의 이화학적 품질특성 (Physicochemical Properties of Cookies Incorporated with Strawberry Powder)

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 13권 / 2호 / 79 ~ 84페이지
· 저자명 : 이준호, 고종철

초록

딸기 분말의 대체량을 0-6%로 달리하여 쿠키를 제조한
후 물리화학적 품질특성을 측정하고 각 특성사이의 상관관계
를 살펴보았다. 딸기 분말 대체량이 증가함에 따라 반죽의
pH와 쿠키의 경도는 유의적으로 감소하였다(p<0.05). 반죽
의 수분함량은 딸기 분말의 대체에 따라 유의적인 차이를
나타내지는 않았지만 평균 수분함량은 증가하는 경향을 나
타내었다. 딸기 분말의 대체량이 증가할수록 명도와 황색도
는 유의적으로 감소한 반면 적색도는 증가하였다(p<0.05).
퍼짐성 지수 역시 유의적인 증가를 나타내었다(p<0.05). 한편
상관분석결과 딸기 분말 대체수준은 모든 물리화학적 품질
특성과 유의적인 상관관계를 나타내었다. 또한 반죽의
수분함량과 퍼짐성 지수 사이에 양의 유의적 상관관계가
관측되었다(p<0.05).

영어초록

Effect of baking on the physicochemical properties including pH, moisture content, hardness, color, and spread factor was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170℃ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 h and packed in airtight bags prior to all measurements. The pH of dough and hardness of cookies decreased significantly with increase in strawberry powder content (p<0.05). Moisture content of the dough was not significantly affected by strawberry powder but mean values tended to increase as the strawberry powder content increased. Lightness (L*-value) and yellowness (b*-value) significantly decreased as the strawberry powder content increased; on the other hand, redness (a*-value) increased significantly (p<0.05). Spread factor also increased significantly as the strawberry content increased in the formulation (p<0.05). Finally, correlation analysis indicated that level of strawberry powder incorporation was well-correlated with all the physicochemical properties studied. It is also noted that there was a significant positive correlation between the moisture content of dough and spread factor (p<0.05).

참고자료

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