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논문 리스트

2010
매생이 분말을 첨가하여 제조한 쿠키의 품질특성과 항산화효과 Quality Characteristics and Antioxidative Effect of Cookies Made with Capsosiphon fulvescens Powder
한국식품조리과학회
정복미
논문정보
Publisher
한국식품조리과학회지
Issue Date
2010-08-31
Keywords
-
Citation
-
Source
-
Journal Title
-
Volume
26
Number
4
Start Page
381
End Page
389
DOI
ISSN
1225701X
Abstract
In this study, we investigated the quality characteristics of cookies containing mesangi powder (MP). The cookies were stored at 30 ℃ for 28 days. The pH of the dough decreased significantly upon the addition of MP. The spread factor of the cookies also decreased significantly with more MP added to the cookie recipe. The loss rate of cookies was significantly higher in 3% and 5% cookies than in control and 7% cookies. The leavening rate was significantly decreased upon the addition of MP. Hardness was significantly higher in 5% and 7% cookies than in control cookies. The L, a, b values of cookies were significantly reduced at higher MP content. The results of sensory evaluation showed that cookies made with MP did not differ significantly from the control, except in color and moistness. The mineral contents of cookies increased in dose-dependent fashion with MP concentration. The acid and peroxide values were lower in cookies with 5% MP than other cookies.

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