Quality Characteristics of Cookies Prepared with Fresh and Steamed Garlic Powders

Lee, Soo-Jung; Shin, Jung-Hye; Choi, Duck-Joo; Kwen, O-Chen

doi:10.3746/jkfn.2007.36.8.1048

Cited by 29 publications

(3 citation statements)

References 4 publications

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“…Reported that umami increased because of various sulfur compounds in garlic powder 17 . Garlic has also been reported to contain free amino acids that contribute to umami, such as glutamic acid and aspartic acid 21 . These results suggest that the addition of increasing amounts of garlic powder would cause a corresponding increase in the contents of sulfur compounds and free amino acids, thereby enhancing umami and promoting the sensory quality of fish cakes.…”

Section: Resultsmentioning

confidence: 99%

“…Notably, S -allyl- l -cysteine sulfoxide, also known as alliin, has been shown to improve blood cholesterols, which led to its acceptance as a notified functional material by the Ministry of Food and Drug Safety in South Korea 20 . Previous studies on the development of high-quality processed foods using garlic have mainly focused on cookies 21 , grilled pork patties 17 , Tteokbokki or simmered rice cake 22 and raw noodle 23 . However, few studies have used garlic as a functional material and characterized the flavor qualities of the resulting products.…”

Section: Introductionmentioning

confidence: 99%

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Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Choi,

Woo,

et al. 2024

Sci Rep

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This study investigated the utility of garlic powder as a functional ingredient. The aim was to develop fish cakes with improved functionality and sensory preference based on the antioxidant activity and quality characteristics. Increasing amounts of garlic powder in the prepared fish cakes were associated with increasing total polyphenol and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS+) radical scavenging activity, and reducing power. Furthermore, electronic tongue and electronic nose analyses showed an increased the intensity of umami and sourness and increased the levels of volatile compounds. The lowest trimethylamine peak corresponded to the highest amount of garlic powder. Sensory evaluation indicated that 3% garlic powder had the highest score for all criteria. Fishy odor decreased as the proportion of garlic powder increased. These findings suggest that the addition of 3% garlic powder improves quality characteristics, sensory preference, and antioxidant activity of fish cakes.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Choi,

Woo,

et al. 2024

Sci Rep

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“…어린잎 적양무가루 첨가 쿠키의 최적 배합 비율을 설정하기 위 해 쿠키 레시피의 연구 (18)(19)(20)(21)(22)(23)(24)(25)(26)(27)를 참고하여, 예비 실험 및 예비 기 호도 평가를 실시하여, 회전중심합성계획법으로 실험을 설계하여 어린잎 적양무가루(X 1 ), 버터(X 2 ), 설탕(X 3 )을 독립변수로 하고 0, ±1, ±1.682의 다섯 단계로 부호화하였다( Table 1). 이에 따른 실 험에 쓰인 쿠키 배합은 Table 4 …”

Section: 실험계획unclassified

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

Cheon¹,

Kim²,

Oh³

et al. 2013

Korean Journal of Food Science and Technology

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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.

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Quality characteristics of cookies added with Spergularia marina Griseb powder

Son¹,

Kong²,

Cha³

et al. 2015

Korean Journal of Food Preservation

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In this study, the quality characteristics of cookies with the addition of Spergularia marina Griseb powder (SMGP) were investigated and analyzed by through chemical and sensory evaluation. Cookies were prepared with different levels of SMGP (0, 1, 3, and 9%). Their moisture and crude protein contents decreased after the addition of SMGP, as did their spread factor (p<0.05). Their Hunter's color L and a values significantly decreased with the increase in SMGP level, whereas their b value increased (p<0.05). In the texture analysis, the hardness of the cookies increased according to the increase in concentration of SMGP and showed a significantly high level in the cookies with the addition of 9% SMGP (p<0.05). In the sensory evaluation, the cookies with the addition of 3% and 9% of SMGP had the highest scores in flavor, taste, and texture (p<0.05). The cookies with 3% SMGP addition had the best score in total acceptability. This study suggests that SMGP is a good ingredient for improving the acceptability and functionality of cookies.

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Quality Characteristics of Cookies Prepared with Fresh and Steamed Garlic Powders

Cited by 29 publications

References 4 publications

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

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

Quality characteristics of cookies added with Spergularia marina Griseb powder

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