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Quality Characteristics of Rice Cookies Prepared with Yacon (Smallanthus Sonchifolius) Powder
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야콘 가루를 첨가한 쌀쿠키의 이화학적 품질 특성

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Type
Academic journal
Author
Jeong-Ae Lee (호원대학교)
Journal
Culinary Society of Korea Culinary Science & Hospitality Research Vol.20 No.3 KCI Accredited Journals
Published
2014.6
Pages
100 - 112 (13page)

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Result
Quality Characteristics of Rice Cookies Prepared with Yacon (Smallanthus Sonchifolius) Powder
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This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.
#yacon (Polymnia sonchifolia) #yacon powder #rice flour #cookie #DPPH #consumer acceptability #quality characteristics

Contents

Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
한글 초록
참고문헌

References (45)

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1. [학술지(정기간행물)] - 배현주 / 2010 / 삼백초 분말을 첨가하여 제조한 슈거스냅 쿠키의 품질특성 / 산업식품공학 14 (3) : 256 ~ 262 dbpia 2. [학술지(정기간행물)] - 방병호 / 2013 / 클로렐라 분말을 첨가한 쿠키의 품질 특성 / 한국식품저장유통학회지 20 (6) : 798 ~ 804 dbpia 3. [학술지(정기간행물)] - 조희숙 / 2008 / 홍어 분말 첨가 쿠키의 품질 특성 연구 / 한국식생활문화학회지 23 (6) : 771 ~ 778 dbpia 4. [학술지(정기간행물)] - 조희숙 / 2013 / 비파잎 분말을 첨가한 쿠키의 품질특성 / 한국식품영양과학회지 42 (11) : 1799 ~ 1804 dbpia 5. [학술지(정기간행물)] - 조희숙 / 2006 / 다시마 분말을 첨가하여 제조한 쿠키의 품질특성과 항산화효과 / 한국식생활문화학회지 21 (5) : 541 ~ 549 dbpia

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UCI(KEPA) : I410-ECN-0101-2016-594-001076228