탁주 주박 분말을 첨가한 쿠키의 품질 특성 = Quality characteristics of cookies added with Takju pomace powder

다국어 초록 (Multilingual Abstract)

This study investigated the quality characteristics of cookies added with the powder of pomace powder, which was produced as a by-product in Korean rice wine (Takju). The quality of cookies was evaluated based on moisture content, color, hardness, and sensory evaluation. Cookies were prepared by addition of 0, 5, 10, and 15% Takju pomace powders to basic flour formulation. The pH values of dough added with Takju pomace powder were 3.04-6.52, which was lower than that of the control group. The moisture contents of cookies were 6.92-6.52% and were lowest in cookies added with 15% Takju pomace powder. The L value was reduced according to the increase in Takju pomace powder. On the contrary, a value increased. Especially, a value of the control was negative (-0.96) while those of cookies added with Takju pomace powder were positive. There were no significant differences in the b value of these cookies. For texture, hardness of cookies was lowest in 15% Takju pomace powder cookies. The results of the sensory evaluation compared to cookies with 10% powder Takju pomace were superior in appearance, taste and overall preference.

참고문헌 (Reference)

1 이정신, "흑미가루 첨가 쿠키의 품질 특성 연구" 한국식품조리과학회 22 (22): 193-203, 2006

2 김순미, "탁주 주박의 섭취가 스트렙토조토신으로 당뇨를 유발시킨 흰쥐의 혈당수준에 미치는 효과" 한국식생활문화학회 21 (21): 638-643, 2006

3 정진웅, "탁주 분말을 첨가한 식빵의 품질 특성" 한국식품과학회 38 (38): 52-58, 2006

4 정사무엘, "커피추출 잔여물을 첨가한 쿠키의 품질 특성" 한국식품저장유통학회 18 (18): 33-38, 2011

5 김순미, "주박첨가에 따른 국수의 품질특성" 한국식생활문화학회 22 (22): 359-364, 2007

6 이종필, "주박을 첨가한 브라운 소스의 관능적 특성" (사)한국조리학회 14 (14): 152-160, 2008

7 조은자, "주박 첨가 약과의 이화학적 특성" 동아시아식생활학회 17 (17): 94-102, 2007

8 이진실, "양송이버섯을 첨가한 쿠키의 품질 특성" 한국식품조리과학회 25 (25): 98-105, 2009

9 김예지, "새송이버섯 분말을 첨가한 쿠키의 품질 및 항산화활성" 한국식품과학회 42 (42): 183-189, 2010

10 임은정, "부추 분말을 첨가한 쿠키의 물리적, 관능적 특성 연구" 한국식품영양학회 22 (22): 1-7, 2009

11 장경희, "미강 분말이 쿠키의 품질특성에 미치는 영향" 한국식품저장유통학회 17 (17): 631-636, 2010

12 김애정, "마늘 페이스트 첨가 쿠키의 품질 특성" 한국산학기술학회 11 (11): 2178-2184, 2010

13 신정혜, "마늘 즙 첨가에 따른 쿠키의 품질특성" 한국식품조리과학회 23 (23): 609-614, 2007

14 이준호, "딸기 분말을 대체하여 제조한 쿠키의 이화학적 품질특성" 한국산업식품공학회 13 (13): 79-84, 2009

15 김혜영, "다양한 수준의 마늘 첨가 쿠키의 품질 특성 연구" 한국식품과학회 34 (34): 637-641, 2002

16 조희숙, "다시마 분말을 첨가하여 제조한 쿠키의 품질특성과 항산화효과" 한국식생활문화학회 21 (21): 541-549, 2006

17 Hattori I, "The effect of the material and processing time on the nutritive value of the Shochu condensed distiller soluble" 53 : 175-181, 2010

18 "Quantities of production, shipment (Domestic, Export)"

19 Chae SK, "Food analysis" Jigumonhwasa Co 2009

20 Lee KS, "Effect of sake cake on the quality of low salted Kochuzang" 23 : 109-115, 1991

21 Lee MS, "Dietary fiber from lees of unpolished rice: clinical effect on the obese" Ajou University 2010

22 Chandalia M, "Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus" 342 : 1392-1398, 2000

23 AOAC, "Approved methods of analysis"