Optimization of the Preparation of Domestics Wheat Cookies by Addition of Red Radish (Raphanus sativus L.) Sprout Powder

Abstract

The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder (X 1 ), butter (X 2 ), and sugar (X 3 ). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar. 적양무(Raphanus sativus L var. red)는 십자화과(十字花科 Brassicaceae)에 속하는 채소로서, 또 다른 십자화과 채소로는 브로콜 리, 콜라비, 적양배추, 무, 순무 등이 있다(6). 십자화과 채소의 어 린잎은 항암활성이 높다고 보고되었는데, Tang 등(7)은 브로콜리 새싹의 isothiocyanate는 항암활성이 높다고 보고하였다. Papi 등 (8)은 무 새싹에서 추출한 4-methylthio-3-butenyl isothiocyanate가 대장암 세포주에 항암활성이 있다고 하였다. Barillari 등(9)은 무 새싹으로부터 추출한 4-methylthio-3-butenyl isothiocyanate 과 4-methylsulfinyl-3-butenyl isothiocyanate가 human colon carcinoma cell의 성장을 늦추었다고 보고하였다. 또한 Hanlon와 Barnes(10) 는 8종류의 무 어린잎이 성숙한 무에 비해 glucosinolates는 3.8배, isothiocyanates는 8.2배가 많으며, 항산화 활성은 9-59배나 높다고 하였다. Baenas 등(6)은 9종의 십자화과 채소의 어린잎 중에서는 8일간 키운 어린잎이 glucosinolates의 함량이 가장 높다고 보고하 였다. glucosinolates가 myrosinase에 의해 분해되면 isothiocyanates 가 생성되는데, isothiocyanates는 in vitro와 in vivo실험에서 항암 작용이 입증되었다(11)고 한다.

Karakteristik Cookies Dari Tepung Sorgum Dan Tepung Almond Dengan Pemanis Stevia Dan Gula Kelapa Kristal

“…Cookies termasuk dalam jenis kue kering yang tidak memerlukan protein tinggi sehingga tepung sorgum dapat digunakan untuk menggantikan tepung terigu sebagai alternatif bahan dasar dalam pembuatan cookies. Kebanyakan cookies memiliki kandungan karbohidrat dan lemak yang tinggi, sedangkan kandungan protein yang relatif rendah (Cheon et al, 2013). Oleh karena itu perlu ditambahkan bahan tambahan dalam pembuatan cookies yang mampu memperkaya kandungan gizi cookies.…”