부추 분말을 첨가한 쿠키의 물리적, 관능적 특성 연구 = Physical and Sensory Characteristics of Cookies with Added Leek(Allium tuberosum Rottler) Powder

다국어 초록 (Multilingual Abstract)

In this study, we assessed the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of leek powder. The L values of cookies containing leek powder were significantly lower than those of the controls. The spread ratio decreased proportionally with the quantity of leek powder added to the cookie recipe. The loss rate and leavening rate of samples to which 3% and 5% leek powder was added evidenced a higher value than the samples to which 7% and 9% leek powder was added. The L value of brightness was significantly reduced when leek powder was added to the cookie recipe. The a and b values were also significantly reduced with the addition of leek powder. Hardness evidenced significantly high levels in the samples to which 3% and 5% leek powder was added. The results of our sensory evaluation evidenced significantly better appearance, flavor, color, texture and overall acceptability as compared to the 3% and 5% added samples. The observed quality characteristics of the 3% leek powder added samples and 5% leek powder added samples indicated the possibility that leek cookies might be developed.

참고문헌 (Reference)

1 김현구, "호부추와 실부추 추출물의 생리활성 효과" 한국식품영양과학회 35 (35): 301-306, 2006

2 오병운, "형태학적 형질에 기초한 한국산 부추속의 분류학적 연구" 한국식물분류학회 37 (37): 275-308, 2007

3 이정옥, "열풍건조 황색 양파분말과 자색 양파분말을 첨가한 쿠키의 품질 특성" 한국식품영양과학회 37 (37): 342-347, 2008

4 권오천, "생마늘 및 증숙마늘 분말 첨가 쿠키의 품질특성" 한국식품영양과학회 36 (36): 1048-1054, 2007

5 박윤자, "부추 추출 성분의 항발암 효과 연구" 한국식품과학회 34 (34): 688-693, 2002

6 이정애, "보리와 귀리첨가 쿠키의 이화학적 및 관능적 품질특성비교" 한국식품조리과학회 18 (18): 238-246, 2002

7 신정혜, "대나무 잎 분말을 첨가한 쿠키의 품질 특성" 한국식품영양학회 19 (19): 1-7, 2006

8 최덕주, "다진 마늘의 첨가 형태에 따른 쿠키의 품질 특성" 한국식품영양학회 20 (20): 282-288, 2007

9 Hugh, B, "of sugar and mixing variables on cookies spread" 5 : 1-5, 1983

10 Park, ER, "Volatile flavor components of leek(Allium tuberosum Rotter)" 27 : 563-567, 1998

11 Hwang, CW, "The various biofunctional effects(anticarcinogenic, antioxidative and lypolytic activity) of Pohang buchu" Hwang, CW, 33 : 279-281, 2001

12 Hamed, F, "The science of cookies and cracker production" Chaman ＆ Hall 237-238, 1994

13 Park, KY, "The nutritional evaluation and antimutagenic and anticancer effects of kimchi" 24 : 169-182, 1995

14 Kim, MJ, "The fibrinolytic activity of kimchi and its ingredients in vivo and in vitro" 27 : 633-683, 1998

15 Olewink, MC, "The effect of mixing time and ingredients variation on farinograms of cookie dough" 61 : 532-537, 1984

16 Michael, A, "Sweetners: Functionality in cookie and cracker" 4 : 1-4, 1981

17 Choi, JS, "Studies on the active principles of wild vegetables on biotransformation of drug" 20 : 117-122, 1989

18 Kim, SJ, "Retardation of kimchi fermentation by the extracts of Allium tuberosum and growth inhibition of related microorganisms" 27 : 813-818, 1995

19 The Korean society of nutrition, "Recommended dietary allowances for Koreans" 2000

20 Kim, JY, "Quality of wet noodle prepared with wheat flour and mushroom powder" 30 : 1373-1380, 1998

21 Cho, MK, "Preparation of high fiber bread with barley flour" 28 : 702-706, 1996

22 Kwak, YJ, "Modulation of anticarcinogenic enzyme and plasma testosterone level in male fed leek supplemented diet" 27 : 968-972, 1998

23 Choi, JS, "Isolation of adenosine and free amino acid composition from the leaves of Allium tuberosum" 21 : 286-290, 1992

24 Yoo, SO, "Investigation of Korean native Chinese chives on flower bud differentiation" 34 : 395-401, 2001

25 Hong, SA, "Effects of Korean leek and dietary fat on plasma lipids and platelet aggregation in hypercholetterolemic rats" 33 : 374-385, 2000

26 Hong, SO, "Effects of Korean leek and dietary fat on plasma lipid and platelet aggregation in hypercholesterolemic rats" 33 : 374-385, 2000

27 Doescher, LC, "Effect of sugars and flours on cookies spread evaluated by time-lapse hotography" 64 : 163-167, 1987

28 Ryu, SU, "Effect of kimchi extracts to reactive oxygen species in skin cell cytotoxicity" 26 : 814-821, 1997

29 Im, JG, "Effect of green tea addition on quality of white bread" 15 : 395-400, 1999

30 Miller, RA, "Effect of formula water content on the spread of sugar-snap cookies" 74 : 669-671, 1997

31 Shin, IY, "Characteristics of sugar cookies with replacement of sucrose with sugar alcohols organoleptic characteristics of sugar alcohol cookies" 28 : 850-857, 1999

32 American association of cereal chemists, "Approved methods-9th ed. Method 10-52" The association St. Paul 1995

33 American association of cereal chemists, AACC, "Approved methods-9th ed. Method 10-50D" The association St. Paul 1995