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피부 미용 개선을 위한 맥주 효모 및 두류 첨가 수유부용 쿠키 개발Development of Cookies with Brewerʼs Yeast and Beans to Improve Skin Health of Lactating Women

Other Titles
Development of Cookies with Brewerʼs Yeast and Beans to Improve Skin Health of Lactating Women
Authors
이연재김다솔정은경주나미
Issue Date
Feb-2018
Publisher
대한영양사협회
Keywords
brewerʼs yeast; oatmeal cookie; sensory evaluation; optimization; response surface methodology
Citation
대한영양사협회 학술지, v.24, no.1, pp.31 - 47
Journal Title
대한영양사협회 학술지
Volume
24
Number
1
Start Page
31
End Page
47
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4648
DOI
10.14373/JKDA.2018.24.1.31
ISSN
1225-9861
Abstract
The purpose of this research was to provide basic information for cookies made with black soybeans, chick peas, lentils, oatmeal, and brewer’s yeast and to establish the optimum formula for the development of low glycemic index (GI) cookies with high biotin content for lactating women. This study was performed to determine the optimal composite recipe of oatmeal cookies with two different concentrations levels of bean powder (black soybeans, chick peas, lentils) and brewer’s yeast using a central composite design. In addition, the mixing conditions of oatmeal cookies were optimized using response surface methodology of sensory evaluation and mechanical and physicochemical analysis. As a result, mechanical and physicochemical analyses showed significant values for lightness, redness, yellowness, hardness, and water content (P<0.05), while sensory evaluation showed significant values for flavor, taste, crispness, and overall acceptability (P<0.05). The optimal sensory combination was suggested to be 3.73 g of bean powder and 1.59 g of brewer’s yeast. Considering all outcomes obtained throughout the experiments, brewer’s yeast, black soybeans, chick peas, lentils, and oatmeal are suitable ingredients for increasing functionality and consumer acceptability of cookies. In addition, these results are expected to be useful in producing cookies of optimal quality, contributing to the development of various nutritious foods, and improving the food industry for lactating women.
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생활과학대학 (식품영양학과)
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