아로니아와 블랙베리의 가공형태를 달리하여 첨가한 머핀과 쿠키의 품질특성

Abstract

본 연구에서는 아로니아 및 블랙베리를 농축액(0, 10, 15, 및 20%)과 분말(0, 3, 6, 및 9%) 형태로 첨가한 쿠키를 제조하였으며, 가공형태에 따른 품질 특성을 비교하였다. 농축액 첨가 쿠키의 첨가군의 수분함량을 측정한 결과 농축액 첨가량이 증가함에 따라 유의적으로 증가하였으며, 분말첨가군의 수분함량은 분말 첨가량이 증가함에 따라 유의적으로 감소하였다. 쿠키색의 측정 결과, 대조군에 비해 농축액과 분말의 첨가량이 증가함에 따라 L값과 b값은 유의적으로 감소하였고, a값은 유의적으로 증가함이 나타났다(p<0.05). 베리류 및 가공형태에 관계없이 쿠키의 퍼짐성은 첨가량이 증가할수록 증가하였으며, 손실률은 첨가량이 증가할수록 감소하였다. 쿠키의 조직감 측정결과, 농축액보다는 분말의 경도가 더 감소하는 경향이 나타났으며, 가공형태에 따른 차이를 보면 아로니아 보다 블랙베리 쿠키의 경도가 높았다. 쿠키의 관능검사에서는 블랙베리 분말 첨가군이 아로니아 에 비해 상대적으로 낮은 값을 나타내었다. 항산화 활성결과, 농축액과 분말의 농도가 증가함에 따라 유의적으로 증가 하였는데(p<0.05), 블랙베리 보다 아로니아 쿠키가 더 높은 항산화 활성을 보였으며, 분말보다 농축액에서 높은 결과를 나타내어 베리류 보다는 가공 형태에 따른 차이를 보였다. 이상의 결과를 종합하여 볼 때, 농축액 쿠키에서는 아로니아는 10~20%, 블랙베리는 10% 농도범위가 적합한 것으로 보이며, 분말 쿠키에서는 아로니아가 3~9% 블랙베리는 3~6% 농도범위가 적합한 것으로 사료된다. 폴리페놀 성분과 플라보노이드 성분이 풍부한 아로니아와 블랙베리의 식품의 적용 시 건강 기능성이 증대된 식품 개발로의 가능성을 기대할 수 있고, 모든 소비 연령층에게 새로운 기능성 제품의 상품성 증대를 위한 기초자료를 제시 할 수 있을 것으로 예상된다.; Physical properties and antioxidant capacity of muffins enriched with 0%, 10%, 20% and 30% of aronia and blackberry concentrate. For cookies, 0%, 10%, 15%, 20% of aronia and blackberry concentrate were evaluated. The addition of aronia and blackberry concentrate decreased the moisture content in proportion to concentration of the concentrate compared to the contro concentrate l that did not contain the concentrate. However, 10% of aronia and blackberry concentrate did not significantly affect the moisture content. Also, the water content of cookies in the additive group was significantly higher than the control group. There was no significant difference between the two groups (p <0.05). The appearance of cookies (height and weight) from the addition group did not show significant difference after the addition of aronia and blackberry concentrate (p <0.05). The spreadability increased in the concentrate addition group and loss ratio decreased. The lightness and yellowness values were decreased, while the redness value was increased by the amount of the concentrate compared to the control group (p<0.05). Types of the concentrate (aronia or blackberry) significantly affects the color value of muffins and cookies at the same concentrations (p<0.05). Height of the muffin was not affected by the addition of aronia or blackberry concentrate. The hardness and chewiness were increased by the concentration of concentrate, and highest at 30% of both concentrate. Muffins with 10% or 20% aronia concentrate significantly increased the chewiness and springiness compared to the control (p<0.05). However, hardness was lower than the control group. The hardness of cookies was significantly decreased with the addition of aronia and blackberry concentrate (p<0.05). Polyphenol content in the muffins and cookies was increased with the concentration of the concentrate added into the muffin and cookies. Consistently, the antioxidant activity was significantly increased as the concentration of the concentrate was increased (p<0.05). Muffins and cookies with aronia concentrate showed higher antioxidant activity compared to that with blackberry (p<0.05), due to the presence of higher content of polyphenol. In conclusion, muffins and cookies with aronia concentrate showed good textural and antioxidant properties compared to the control group of blackberry muffins and cookies. Physical properties and antioxidant capacity of muffins enriched with 0%, 4%, 8% and 12% of aronia and blackberry powder. For cookies 0%, 3%, 6%, 9% of aronia and blackberry powder were evaluated. The water content increased when aronia and blackberry powder was added to muffins, but the cookies’ moisture content decreased when aronia and blackberry powder was added. There was no significant difference between the same amounts of aronia and blackberry (p <0.05). The lightness and yellowness values were decreased while the redness value was increased by the amount of powder added compared to the control group (p<0.05). Types of the powder (aronia or blackberry) significantly affected the color value of muffins and cookies at the same concentrations (p<0.05). Height of the muffin was affected by addition of 12% aronia and 12% blackberry powder. In addition, the appearance of cookies (height and weight) in the addition group did not show any significant difference according to the addition of aronia and blackberry powder (p<0.05). The spreadability of cookies increased with the addition of aronia and blackberry, and the loss rate decreased. Hardness and chewiness of muffins were increased by the addition of powder, which shows the highest at 12% aronia and 12% blackberry powder (p<0.05). Hardness was slightly increased with the addition of aronia and blackberry powder, but was not significant in changing springiness. Cookies’ hardness slightly increased with the addition of aronia and blackberry powder (p<0.05). Hardness was lower than in the control group. Polyphenol content in the muffins and cookies was increased with the concentration of the powder added into the muffin and cookies. Consistently, the antioxidant activity was significantly increased as the concentration of the powder was increased (p<0.05). Muffins and cookies with aronia powder showed higher antioxidant activity compared to those with blackberry (p<0.05), due to the presence of higher content of polyphenol. In conclusion, muffins and cookies with aronia and blackberry powder showed good textural and antioxidant properties compared to the control muffins and cookies.