임산부 배변활동 향상용 다시마쿠키 제조조건 최적화Optimization of Sea Tangle Cookies for Improving Constipation Activity of Pregnant Women
- Other Titles
- Optimization of Sea Tangle Cookies for Improving Constipation Activity of Pregnant Women
- Authors
- 정서영; 박영일; 이태남; 정은경; 주나미
- Issue Date
- Dec-2017
- Publisher
- 한국식품조리과학회
- Keywords
- sea tangle powder; constipation; pregnant women; optimization; response surface methodology (RSM)
- Citation
- 한국식품조리과학회지, v.33, no.6, pp 616 - 624
- Pages
- 9
- Journal Title
- 한국식품조리과학회지
- Volume
- 33
- Number
- 6
- Start Page
- 616
- End Page
- 624
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4977
- DOI
- 10.9724/kfcs.2017.33.6.616
- ISSN
- 2287-1780
2287-1772
- Abstract
- Purpose: This study analyzed the quality properties of cookies made with sea tangle powder in order to improve bowel movements in pregnant women. Methods: To identify the optimal sensory mixing ratio using response surface analysis of sea tangle cookies with sea tangle powder and sugar as independent variables and following a central composite design, which is required for optimizing manufacturing conditions. Results: Based on the results of modeling experimental results and verification of significance, a linear model was selected for color (brightness, redness, yellowness) and moisture content, a 2FI model was selected for hardness and a quadratic model was selected for spreadability. Sea tangle powder was the most significant variable affecting brightness, redness, and yellowness among the mechanical characteristics of cookies. These characteristics were inversely correlated with the amount of sea tangle powder added (p<0.01). Hardness was positively correlated with the amount of sugar (p<0.05), and spreadability was also positively correlated with the amount of sea tangle powder (p<0.05). The test results for the sensory characteristics of cookies made with sea tangle powder showed that the amount of sea tangle powder increased color, smell, flavor, texture, and overall preferences with positive correlations.However, these properties began to decrease at a certain point, where additional sea tangle powder made cookies worse in terms of smell (p<0.01), flavor (p<0.05), and overall quality (p<0.05). Conclusion: Taken together, the optimal mixing ratio for cookies made with sea tangle powder was 5.80 g of sea tangle and 50.71 g of sugar. This study suggests that cookies made with sea tangle powder are effective in relieving constipation in pregnant women.
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