핑거루트를 첨가한 쿠키의 품질특성
Quality Characteristics of Cookies added with Finger Root(Boesenbergia pan-durata) Powder
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초록
This study examined the quality characteristics, including antioxidative activity of cookies added with finger root powder(FP)(0%, 2%, 4%, and 6%). The moisture contents significantly increased with increasing FP content. Whereas spreadability decreased with increasing FP content. The lightness of cookies was no change in the control group and the FP added group. whereas redness and yellowness increased significantly with increasing FP content. The hardness tended to increase by the addition of FP compared to the control group, but there was no significant difference according to the amount added. DPPH(2,2-Diphenyl-1-picrylhydrazyl) free radical scavenging activities and total polyphenol contents increased significantly with increasing FP content. In the sensory evaluation, sensory scores for color, flavor, taste, crunch, and overall preference were the highest in the 4% cookies added with FP. These results suggest that the appropriate amount of FP for making cookies added with FP is 4%. Based on the overall observations, the optimal concentration of 4% FP is considered to be the most appropriate to maximize the sensory quality and functional effects.
Abstract
This study examined the quality characteristics, including antioxidative activity of cookies added with finger root powder(FP)(0%, 2%, 4%, and 6%). The moisture contents significantly increased with increasing FP content. Whereas spreadability decreased with increasing FP content. The lightness of cookies was no change in the control group and the FP added group. whereas redness and yellowness increased significantly with increasing FP content. The hardness tended to increase by the addition of FP compared to the control group, but there was no significant difference according to the amount added. DPPH(2,2-Diphenyl-1-picrylhydrazyl) free radical scavenging activities and total polyphenol contents increased significantly with increasing FP content. In the sensory evaluation, sensory scores for color, flavor, taste, crunch, and overall preference were the highest in the 4% cookies added with FP. These results suggest that the appropriate amount of FP for making cookies added with FP is 4%. Based on the overall observations, the optimal concentration of 4% FP is considered to be the most appropriate to maximize the sensory quality and functional effects.
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