본문 바로가기
KERD
논문KCI 등재

Quality and antioxidant properties of wheat cookies supplemented with pak choi powder

2

조회

0

다운로드

2

인용

0

참고문헌

키워드

주제분류식품과학

초록

The replacing effect of pak choi powder (PCP) on the quality characteristics and antioxidant activities of wheat cookies was investigated in order to develop functionally and nutritionally improved food. The incorporation of PCP to wheat flour significantly affected the physicochemical properties of the cookie dough and cookies. Increased levels of incorporation remarkably increased the density of the cookie dough and the hardness of the cookies but decreased the cookie spread and loss rate. The L* and b* color values of the cookie surface significantly decreased while the a* value increased as a result of increase of PCP substitution (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities significantly increased (p<0.05) with increase of PCP substitution in a well-correlated manner. Hedonic sensory testing revealed that cookies supplemented with 2% PCP received satisfactory and acceptable preference scores. Overall, cookies with acceptable physical characteristics and superior antioxidant activities can be produced by partially replacing wheat flour with 2% PCP.

Abstract

The replacing effect of pak choi powder (PCP) on the quality characteristics and antioxidant activities of wheat cookies was investigated in order to develop functionally and nutritionally improved food. The incorporation of PCP to wheat flour significantly affected the physicochemical properties of the cookie dough and cookies. Increased levels of incorporation remarkably increased the density of the cookie dough and the hardness of the cookies but decreased the cookie spread and loss rate. The L* and b* color values of the cookie surface significantly decreased while the a* value increased as a result of increase of PCP substitution (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities significantly increased (p<0.05) with increase of PCP substitution in a well-correlated manner. Hedonic sensory testing revealed that cookies supplemented with 2% PCP received satisfactory and acceptable preference scores. Overall, cookies with acceptable physical characteristics and superior antioxidant activities can be produced by partially replacing wheat flour with 2% PCP.

참고문헌 (46)

  1. AACC, "Approved Methods of the AACC (10-50D). 10th ed", American Association of Cereal Chemists, 1~6 (2000)
  2. Agrahar-Murugkar D, "Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients", J Food Sci Technol, 52, pp.5129~5137 (2015)
  3. 방병호, "클로렐라 분말을 첨가한 쿠키의 품질 특성", Food Science and Preservation, 20(6), pp.798~804 (2013), 한국식품저장유통학회
  4. Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
  5. 차선숙, "자색 콜라비 분말을 첨가한 쿠키의 이화학적 및 관능특성", Food Science and Preservation, 21(6), pp.824~830 (2014), 한국식품저장유통학회
  6. Chakraborty SK, "Process parameter optimization for textural properties of readyto-eat extruded snack food from millet and legume pieces", J Texture Stud, 40, pp.710~726 (2009)
  7. Chauhan A, "Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour", LWT-Food Sci Technol, 63, pp.939~945 (2015)
  8. Chevallier S, "Contribution of major ingredients during baking of biscuit dough systems", J Cereal Sci, 31, pp.241~252 (2000)
  9. 최해연, "솔잎 쿠키의 항산화활성 및 품질특성", 한국식품영양과학회지, 38(10), pp.1414~1421 (2009), 한국식품영양과학회
  10. 최영심, "아사이베리 분말을 첨가한 쿠키의 품질 특성", Food Science and Preservation, 21(5), pp.661~667 (2014), 한국식품저장유통학회
  11. Chung HJ, "Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies", LWT-Food Sci Technol, 57, pp.260~266 (2014)
  12. 정예선, "청경채를 첨가한 스펀지케이크의 품질특성", 한국식품영양과학회지, 38(7), pp.914~919 (2009), 한국식품영양과학회
  13. Francisco M, "Nutritional and phytochemical value of Brassica crops from the agri-food perspective", Ann Appl Biol, 170, pp.273~285 (2017)
  14. Hanson P, "Contents of carotenoids, ascorbic acid, minerals and total glucosinolates in leafy Brassica pakchoi (Brassica rapa, L. chinensis) as affected by season and variety", J Sci Food Agric, 89, pp.906~914 (2009)
  15. 임채윤, "탁주 주박 분말을 첨가한 쿠키의 품질 특성", Food Science and Preservation, 24(1), pp.8~12 (2017), 한국식품저장유통학회
  16. Jacob JA, "Free radical reactions with the extract of brassica family", Food Chem, 129, pp.1132~1138 (2011)
  17. Jan R, "Physico-chemical, textural, sensory and antioxidant characteristics of gluten-free cookies made from raw and germinated Chenopodium(Chenopodium album)flour", LWT-Food Sci Technol, 71, pp.281~287 (2016)
  18. 주신윤, "도토리 분말을 첨가한 쿠키의 항산화활성 및 품질특성", 한국식품조리과학회지, 29(2), pp.177~184 (2013), 한국식품조리과학회[DOI]
  19. 김민정, "대추분말을 첨가한 쿠키의 품질 특성", Food Science and Preservation, 21(1), pp.146~150 (2014), 한국식품저장유통학회
  20. 김미진, "표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성", Food Science and Preservation, 24(3), pp.421~430 (2017), 한국식품저장유통학회
  21. Klopsch R, "Brassica-enriched wheat bread : Unraveling the impact of ontogeny and breadmaking on bioactive secondary plant metabolites of pak choi and kale", Food Chem, 295, pp.412~422 (2019)
  22. Koh WB, "Effect of sugar particle size and level on cookie spread", J East Asian Dietary Life, 7, pp.159~165 (1997)
  23. Kris-Etherton PM, "Bioactive compounds in foods : Their role in the prevention of cardiovascular disease and cancer", Am J Med, 113, pp.71~88 (2002)
  24. Kulthe AA, "Evaluation of physical and textural properties of cookies prepared from pearl millet flour", Int J Curr Microbiol App Sci, 6, pp.692~701 (2017)
  25. Kweon M, "Exploration of sugar functionality in sugar-snap and wire-cut cookie baking : Implications for potential sucrose replacement or reduction", Cereal Chem, 86, pp.425~433 (2009)
  26. 이준호, "우엉 분말을 첨가한 쿠키의 물리화학적 및 관능적 평가", Food Science and Preservation, 24(8), pp.1053~1059 (2017), 한국식품저장유통학회
  27. 이영미, "흰 민들레 분말을 첨가한 쿠키의 품질 및 산화방지 활성", 한국식품영양과학회지, 46(2), pp.273~278 (2017), 한국식품영양과학회
  28. 임영순, "구기자분말을 첨가한 생면의 품질특성", 한국식품과학회지, 35(1), pp.77~83 (2003), 한국식품과학회
  29. Lu S., "Effect of packaging on shelf-life of minimally processed Bok Choy (Brassica chinensis L.)", LWT - Food Sci Technol, 40, pp.460~464 (2007)
  30. McWatters KH, "Cookie baking properties of defatted peanut, soybean, and field pea flours", Cereal Chem, 55, pp.853~863 (1978)
  31. Pareyt B, "The role of sugar and fat in sugar-snap cookies : Structural and textural properties", J Food Eng, 90, pp.400~408 (2009)
  32. Pareyt B, "The role of gluten in a sugar-snap cookie system : A model approach based on gluten-starch blends", J Cereal Sci, 48, pp.863~869 (2008)
  33. 박보람, "Effect of dried Hovenia dulcis fruit powder on quality characteristics and antioxidant properties of cookies", Food Science and Preservation, 24(4), pp.517~523 (2017), 한국식품저장유통학회
  34. Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radical Biol Med, 26, pp.1231~1237 (1999)
  35. 성종환, "어린 감 과실 분말 첨가가 쌀쿠키의 품질특성에 미치는 영향", Food Science and Preservation, 24(8), pp.1060~1066 (2017), 한국식품저장유통학회
  36. 손희경, "세발나물 분말을 첨가한 쿠키의 품질특성", Food Science and Preservation, 22(2), pp.211~217 (2015), 한국식품저장유통학회
  37. 송지훈, "더덕 분말을 첨가한 쿠키의 품질특성 및 항산화활성", 한국식품과학회지, 46(1), pp.51~55 (2014), 한국식품과학회[DOI]
  38. Suriya M, "Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour", J Food Sci Technol, 54, pp.2156~2165 (2017)
  39. 태미화, "우엉 분말을 첨가한 식빵의 품질 특성", 한국식품영양과학회지, 44(12), pp.1826~1831 (2015), 한국식품영양과학회
  40. Vale AP, "Light influence in the nutritional composition of Brassica oleracea sprouts", Food Chem, 178, pp.292~300 (2015)
  41. Verkerk R, "Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health", Mol Nutr Food Res, 53, pp.S219~ (2009)
  42. Wang HJ, "Effects of amino acids replacing nitrate on growth, nitrate accumulation, and macroelement concentrations in pak-choi (Brassica chinensis L.)", Pedosphere, 17, pp.595~600 (2007)
  43. Wu W, "Combined effects of aqueous chlorine dioxide and ultrasonic treatments on shelf-life and nutritional quality of bok choy(Brassica chinensis)", LWT-Food Sci Technol, 101, pp.757~763 (2019)
  44. Zilic S, "Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour", LWT-Food Sci Technol, 65, pp.597~603 (2016)
  45. Zouari R, "Cookies from composite wheat-sesame peels flours : Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition", Food Chem, 194, pp.758~769 (2016)
  46. Zucco F, "Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes", LWT-Food Sci Technol, 44, pp.2070~2076 (2011)

관련 논문AI추천

이 간행물의 다른 논문 (9건)