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pp.672-680
This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 μg/100 g D.W.) was 44 times higher than that of the 0% (19.0 μg/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.
서 론
재료 및 방법
1. 실험재료
2. 쿠키의 제조
3. 쿠키 반죽의 pH 및 밀도 측정
4. 쿠키 반죽 및 쿠키의 수분 함량 측정
5. 쿠키의 퍼짐성 지수 및 손실률 측정
6. 쿠키의 색도 측정
7. 쿠키의 경도 측정
8. 쿠키의 총 폴리페놀 함량 분석
9. 쿠키의 DPPH free radical 소거능 조사
10. 쿠키의 비타민 D2 함량 분석
11. 통계처리
결과 및 고찰
1. 목이버섯 쿠키 반죽의 pH 및 밀도
2. 목이버섯 쿠키 반죽 및 쿠키의 수분 함량
3. 목이버섯 쿠키의 퍼짐성 지수 및 손실률
4. 목이버섯 쿠키의 색도
5. 목이버섯 쿠키의 경도
6. 목이버섯 쿠키의 총 폴리페놀 함량 및 DPPH freeradical 소거능
7. 목이버섯 쿠키의 비타민 D2 함량
요약 및 결론
References
