검은생강 분말 첨가 쿠키의 품질 특성

Abstract

This study was conducted to satisfy consumers' needs and examine the possibility of food use by developing black ginger cookies with taste and functionality after adding black ginger powder with excellent functional activity to cookies. The black ginger used in this experiment was grown in December 2016 at the Daejeong-eup, Seogwipo-si in Jeju-do. Freeze-dried products were purchased, crushed, and stored in a −40℃ freezer for use. Cookies were made in various concentrations of black ginger powder (0%, 0.5%, 1%, 1.5% and 2% of the amount of wheat flour). As a result of the study, the spreadability, loss rate, and expansion rate of cookies added with black ginger decreased as black ginger powder was added. In addition, the lower the moisture content and the higher the hardness were found according to the more black ginger powder was added. Total phenol and DPPH scavenging activity increased with the amount of black ginger powder added. In the sensory evaluation, the group containing 1% black ginger was found to be the highest in color, flavor, taste, texture, and overall preference. Cookies added with black ginger powder showed higher antioxidant activity as the amount of black ginger powder added increased. As a result, it was verified that the addition of 1% black ginger had excellent organoleptic preference and functional ability. These results will be provided as meaningful basic data for various studies on the functionality of black ginger in the future.