홍삼 분말 첨가 sugar_snap cookie의 제조적성 및 품질특성

Abstract

In this study, the aptitude and quality properties of cookies by the making of wheat(woorimil)- and ginseng flour-added cookies were inquired as follows. 1. The general ingredients of wheat(woorimil) showed that the moisture content of wheat(woorimil) and ginseng flour is 10.3% and 13.5%, respectively, which the moisture content of wheat(woorimil) is lower than that of ginseng flour. And the protein content of wheat(woorimil) and ginseng flour was 11.5% and 10.9%, respectively. And the fat and non-fibrous content were 1.11% and 0.6%, and 76.4% and 67.0%, respectively, which numerical value of ginseng flour was lower than that of wheat(woorimil). While the ash content of wheat(woorimil) and ginseng flour was 0.5% and 3.3%, respectively, which numerical value of ginseng flour was higher than that of wheat(woorimil). 2. The moisture, water retention capacity(WRC), Alkaline water retention capacity(AWRC) by ginseng flour-added wheat (woorimil) showed that the moisture of ginseng flour-added wheat(woorimil) is the range of 13.2~13.4%, which there is no significant difference with the increase of ginseng flour content. The water retention capacity(WRC) was 48.5% in the control, and the water retention capacity(WRC) of ginseng flour-added wheat (woorimil) was the range of 60.3~67.4%, which the water retention capacity(WRC) increased with the increase of ginseng flour content, and the Alkaline water retention capacity(AWRC) was the range of 54.6~71.2%, which the more the ginseng flour content increased, the Alkaline water retention capacity(AWRC) significantly increased. The pH was the range of 5.02~ 5.22, which the pH got significantly lower with the increase of ginseng flour content, and the Pelshenk(PK) value was the range of 35.3~60.3 flour, which there was no difference with the weak flour, and the Pelshenk(PK) value got significantly lower with the increase of ginseng flour content. 3. The pasting characteristics by RVA showed that the control is 67.8%, and the initial pasting temp. of 0~21% ginseng flour-added wheat(woorimil) is the range of 65.6~68.6⁰C, which the more the ginseng flour content increased, the initial pasting temp. increased. The peak viscosity of 0% and 21% ginseng flour-added wheat (woorimil) was 180.0RVU and 122.3RVU, respectively, which the more the ginseng flour content increased, the peak viscosity significantly decreased. The hold viscosity, final viscosity and setback viscosity of 0~21% ginseng flour-added wheat(woorimil) significantly decreased with the increase of ginseng flour content. The relationship between RVA and physiochemical characteristics showed that the more the ginseng flour content increases, the WRC increases, while the peak viscosity, hold viscosity, breakdown viscosity and setback viscosity decrease. The initial pasting temperature and the final viscosity of AWRC had a positive relationship of r=0.662 and r=0.261, respectively, but there was no difference. While the peak viscosity, hold viscosity, breakdown viscosity and setback viscosity had a positive relationship of r=-0.773*, r=-0.877**, r=-0.910** and r=-0.918**, respectively, which the more the ginseng flour content increased, the peak viscosity, hold viscosity, breakdown viscosity and setback viscosity decreased, while the AWRC gradually increased. 4. The characteristics of mixograp showed that the midline peak time of the control and 0% ginseng flour-added wheat(woorimil) is 3.45 and 4.52 minutes, respectively, which the former is lower than the latter, and the more the ginseng flour content increases, there is a significant difference. The midline peak height significantly decreased with the increase of ginseng flour content, while the width at peak increased. The relationship between characteristics of mixograp and physiochemical characteristics showed that the midline peak time has a significant positive relationship(r=0.767*) with the peak value. And the midline peak height had a significant negative relationship of r=-0.931** and r=-0.866** with the WRC and AWRC, respectively, which the more the ginseng flour content increased, the midline peak height decreased, while both WRC and AWRC increased. 5. The making and quality characteristics of ginseng flour-added sugar-snap cookie showed that the diameter of control is the biggest, and there is no difference in the diameter of wheat(woorimil)- and ginseng flour-added cookies. The thickness of control and 0% ginseng flour-added cookies to wheat(woorimil) was 7.39mm and 8.09mm, respectively, which the 0% ginseng flour-added cookies to wheat(woorimil) were the thickest, and there was no significant difference. There was no difference in the spreadability of wheat(woorimil)- and ginseng flour-added cookies with the increase of ginseng flour content. The change of chromaticity showed that the L value decreases significantly, which the chromaticity thicken, and a value increased with the increase of ginseng flour content. While the b value, which shows yellow chromaticity, was 57.46 in the control, and the b value of wheat(woorimil)- and ginseng flour-added cookies was the range of 47.60~57.21, which the more the wheat(woorimil) and ginseng flour contents increased, the b value significantly decreased. In other words, the external color tone of ginseng flour-added cookies became dark with the increase of ginseng flour content. The relationship between quality characteristics and physiochemical characteristics of sugar-snap cookie showed that the WRC and AWRC have a significant negative relationship of r=-0.900** and r=-0.944**, which the more the ginseng flour contents increases, the diameter becomes smaller, and the sed value also decreases. There was no significant difference in the relationship between characteristics of sugar-snap cookie, spreadability and physiochemical characteristics. The change of pH is 10.19 in the control, and the pH get significantly lower with the addition of 0~21% ginseng flour to wheat(woorimil). The change of hardness와 pH showed that only 12% and 15% ginseng flour-added cookies are s significant difference with the control. Sugar-snap The relationship between the hardness and physiochemical of sugar-snap cookie showed that the WRC and PK value have a positive relationship of r=0.171 and r=0.562, respectively, while the AWRC and sed value have a negative relationship of r=-0.052 and r=-0.048, respectively, which there is no significant difference. The diameter, and thickness and hardness among characteristics of sugar-snap cookie had a positive relationship of r=0.181 and r=0.242, respectively, and the weight had a significant positive relationship of r=0.743*, while the spreadability had a negative relationship of r=-0.294, which there was no significant difference. The sensory characteristics of control were the best in all of the volume, crust and top grain, and the volume of 6% ginseng flour-added cookie was the best, and there was no significant difference between ginseng flour-added cookies. The crust color of 9% top grain-added cookie was the best. The internal sensory characteristics showed that the scent of control is the most highly evaluated by 6.65, and there is a significant difference with the increase of ginseng flour content. The taste and texture didn't show a significant difference with the control up to 9% ginseng flour-added cookie, but they received significantly low evaluation with the increase of ginseng flour content. The moisture content and hardness during storage showed that the more the storage period increases, the moisture content significantly decreases. And the hardness during storage was 4.90, which the more the storage period increased, the hardness significantly increased. As stated above, the making aptitude and quality properties of ginseng flour-added wheat(woorimil) cookie for the development of products at the point of time when emphasizes the functionality was no significant difference in general ingredients. And the moisture, WRC and AWRC also showed the same result in the increase of ginseng flour content. The more the ginseng flour content increased, the initial pasting temp. increased in the RVA and mixograp, and there was no significant difference in the mixograp. The quality characteristics was no significant difference with the control, but the change of chromaticity thickened with the increase of ginseng flour content. On the whole, the control and ginseng flour-added cookies to wheat(woorimil) were distinguished from 15% ginseng flour-added cookies. Consequently, the ginseng flour-added cookie was no significant difference with the control up to 12% ginseng flour, which it is possible to use as a product. In the future studies based on the results of this study, more various products, which apply the ginseng for the consumers' dietary taste satisfaction and health-oriented desire satisfaction, will have to be also developed.