다시마 분말을 첨가하여 제조한 쿠키의 품질특성과 항산화효과 Antioxidative Effect and Quality Characteristics of Cookies Made with Sea tangle powder
조희숙, 박복희, 김경희, 김현아
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/253781
韓國食生活文化學會誌
(한국식생활문화학회지)
제21권 제5호
(2006.10)
pp.541-549
pp.541-549
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Sea tangle powder(STP). The cookies were at 30℃ for 45 days. The 3% STP had higher pH value compared to the other groups and control. As more STP was added, the L-value and b-value decreased, and the a-value increased for the color values. The results of sensory evaluation and acceptance test showed that the cookies with 3% STP was significantly more preferable in overall acceptability than the others. The acid value, peroxide value, and thiobarbituric acid value were lower in cookies with 3% and 6% STP than in those cookies made 9% STP and the control cookies.
저자