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pp.223-230
The purpose of this study was to examine the quality characteristics of cookies made with Angelica gigas Nakai fermented by Lactobacillus paracasei. As the content of Angelica gigas Nakai fermented by L. paracasei (AFL) powder increased, the pH of the cookies decreased from 6.3 to 5.2. There was no significant difference in the moisture content depending on AFL powder content. The content of reducing sugar also increased with increasing AFL powder content. Regarding the surface color of the cookies, the L- and b-values decreased with increasing AFL powder content, whereas the a-value increased. As the AFL powder content increased, the total polyphenol content and ABTS and DPPH radical scavenging activities significantly increased. Cookies with 8% AFL powder (AC8) had the highest levels of 107.16 mg%, 38.69%, and 65.56%, respectively. The texture, adhesiveness, and cohesiveness of the cookies with various AFL powder levels were not significantly different, and hardness, springiness, gumminess, and chewiness showed no tendencies toward changes. Taken together, these results showed that when AFL powder was added to cookies, bioactivities such as antioxidant activity increased, making AFL powder a good material with high potential for use in commercially baked products.
서 론
재료 및 방법
1. 실험 재료
2. 당귀 발효물 제조방법
3. 쿠키 제조방법
4. pH, 수분함량 및 환원당 측정
5. 색도 및 쿠키 외관 관찰
6. 총 폴리페놀 함량 측정
7. 항산화 활성
8. 물성 측정
9. 통계처리
결과 및 고찰
1. 쿠키의 pH, 수분함량 및 환원당
2. 쿠키의 색도 및 외형 사진
3. 당귀 발효물 첨가 쿠키의 총 폴리페놀 함량 및 항산화활성과 상관관계 분석
4. 쿠키의 물성 측정
요약 및 결론
References
