Quality Characteristics of Cookies with Ginseng Powder

강호진,; 최혜정,; 임재각,

doi:10.3746/jkfn.2009.38.11.1595

Cited by 43 publications

(6 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…한편 쿠키는 밀가루가 주원료인 작은 형태의 건과자로, 맛 과 식감, 간단한 제조방법, 높은 저장성 등으로 다양한 계층 의 소비자들이 간식으로 애용되고 있다(10). 현재까지 쿠키 의 관능적 품질특성을 유지하면서 건강기능성을 보완하기 위한 부재료로 쌀된장 분말(11), 대나무 잎 분말(12), 마 분말 (13), 인삼 분말 (14), 미강 분말 (15), 옥수수 저항전분 (16) …”

unclassified

Quality characteristics of cookies added with jujube powder

Kim¹,

Choi²,

Lee³

2014

Korean Journal of Food Preservation

View full text Add to dashboard Cite

The feasibility of incorporating jujube powder as a value-added food ingredient in cookies was investigated. The amount of jujube powder added (0~20%) was found to have significantly affected the cookie quality (p<0.05). Furthermore, the pH ranged from 6.16 to 6.69, and moisture content gradually increased from 4.11% to 4.76%, while the spread ratio and loss rate have significantly decreased with the increasing levels of the powder added (p<0.05). Lightness decreased; however, the redness and yellowness, as well as hardness, have significantly increased with the higher amount of jujube powder in the formulation (p<0.05). In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was significantly increased (p<0.05) without remarkable differences between the control and 5% sample, and 15% and 20% sample (p>0.05). The consumer acceptance test indicated that the addition of jujube powder of up to 10% had a favorable effect on the consumer preferences in general. Based on the overall observation, the cookies with 5~10% jujube powder is recommended for taking advantage of the functional properties of jujube powder without sacrificing the sensory quality.

show abstract

unclassified

Quality characteristics of cookies added with jujube powder

Kim¹,

Choi²,

Lee³

2014

Korean Journal of Food Preservation

View full text Add to dashboard Cite

show abstract

“…Ginseng powder (%) 가적인 재료로 첨가한 식품에 대한 연구로는 인삼 스펀지케 이크 (16), 인삼 호박쿠키 (17), 인삼 쿠키 (18), 인삼 전두부 (19), 인삼 증편 (20), 홍삼 쌀국수(21), 홍삼 요구르트 (22) 인삼분말의 제조 떡볶이 떡 제조에 첨가할 인삼분말(ginseng powder)은 구입한 수삼의 뇌두를 제거한 뒤 흐르는 물로 세척하여 분말 화 하기 위해 인삼 분자의 세공보다 분자량이 큰 물질 (maltodextrin)을 첨가하여 인삼세포를 압착하여 탈수시키 는 분자압축탈수(molecular press dehydration)법으로 탈수 시켰다 (18). 세척 인삼의 뇌두를 제거한 뒤 0.…”

Section: Ingredientsunclassified

Quality Characteristics of Topokki Garaedduk Added with Ginseng Powder

이준경¹,

정지혜²,

임재각

2011

Journal of the Korean Society of Food Science and Nutrition

Self Cite

View full text Add to dashboard Cite

In order to increase the use of rice, ginseng Garaedduks and Topokki were made and the physicochemical and sensory properties were investigated. Topokki and Garaedduks were added with 0, 1, 3 and 5% ginseng powder and stored at 20 o C for 48 hours. The moisture contents were not different to the increasing amount of ginseng powder and increasing storage time for 48 hours. The moisture content of Garaedduks for control and 5% added ginseng powder were 48.08% and 49.62%, respectively. The L value in color of uncooked ginseng Garaedduk decreased according to the added amount of ginseng powder, and the b value in color increased significantly according to the added amount of ginseng powder and during 48 hours storage at 20 o C. Textural analysis, measured using a texture analyzer, of Garaedduk revealed that hardness, cohesiveness, chewiness decreased significantly and adhesiveness increased according to the added amount of ginseng powder. In sensory evaluation, 5% ginseng Garaedduk (uncooked, cooked) scored higher in overall acceptability than those of the other samples. In cooking properties, water absorption and solid contents increased according to the added amount of ginseng powder. Therefore, Garaedduk containing 5% ginseng powder was the most preferable. These results implied that the degree of retrogradation of ginseng Garaedduk might be low due to its high dietary fiber content.

show abstract

“…이외에도 다양하고 광범 위한 약리효능이 있기 때문에 최근에는 생활수준의 향상으 로 건강에 대한 관심이 높아지면서 인삼을 이용한 기호식품 으로 인삼차, 인삼주, 인삼 드링크, 인삼 캡슐 등 다양한 제품 이 개발되고 있는 실정이다 (15). 제품의 변이를 막고 저장하 기 위한 제조법의 한 종류인 고분자 당을 이용하는 분자압축 탈수법(molecular press dehydration)은 기존의 삼투탈수에 비해 탈수율이 증가하고 용질침투가 감소하여 원재료의 성 분 손실이 적고 맛과 향의 보존력이 우수하다고 알려져 있다 (16,17). 분자압축탈수건조법을 Mechanical properties (g)…”

Section: 서 론unclassified

Effect of Ginseng Powder on Quality Characteristics of Instant Rice Cake (Baekseolgi)

강호진¹,

김승희²,

금준석³

et al. 2010

Journal of the Korean Society of Food Science and Nutrition

Self Cite

View full text Add to dashboard Cite

This study was to investigate the quality characteristics of instant rice cake (Baekseolgi) with different concentrations of ginseng powder by molecular press dehydration (MPD) method. Baekseolgi was cooked using microwave oven, which is a useful cooking method because of reduced cooking time, even though it quickly takes moisture from food surface and lowers food quality. The result indicated that moisture content of Baekseolgi without ginseng powder was decreased; however, there was no significant difference in the Baekseolgi with ginseng powder with increased storage time for 24 hrs. The L value was decreased and a color value was increased with increasing concentrations of ginseng powder (p<0.05). There was no significant difference in the color values within the storage time. The hardness, gumminess, and chewiness of Baekseolgi without ginseng powder significantly changed as the storage time increased; in contrast, those of Baekseolgi with ginseng powder did not show such a significant change. The result of sensory evaluation showed that Baekseolgi with ginseng powder has higher scores in terms of color, flavor, taste, and overall acceptability than Baekseolgi without ginseng powder. Results of this study indicate the addition of ginseng powder to Baekseolgi improves moisture content, color value, and texture properties as well as sensory characteristics.

show abstract

Quality Characteristics of Cookies with Ginseng Powder

Cited by 43 publications

References 2 publications

Quality characteristics of cookies added with jujube powder

Quality characteristics of cookies added with jujube powder

Quality Characteristics of Topokki Garaedduk Added with Ginseng Powder

Effect of Ginseng Powder on Quality Characteristics of Instant Rice Cake (Baekseolgi)

Contact Info

Product

Resources

About