모시잎 첨가량에 따른 쿠키의 품질 특성

Abstract

In this study, Boehmeria nivea were extracted with water and ethanol, and antioxidative activity was investigated along with the quality of cookies prepared with added Boehmeria nivea, as a functional food. Among the water and ethanol extracts, high electron donating abilities were found. we selected various quantities of Boehmeria nivea(0%, 3%, 6%, 9%,12%, 15%) to add to the cookies as an independent variable and performed sensory tests, as well as, measured chromaticity,and property of matter measurements. The rates of brightness, redness, and yellowness(p<0.001) changed significantly with increasing quantities Boehmeria nivea. The rates for spread ratio, hardness, brittleness, and chewiness(p<0.001) also changed siginificantly with increasing amounts Boehmeria nivea. Finally, texture(p<0.05), appearness, sweetness(p<0.01), bitterness,and overall quality(p<0.001) were examined in sensory tests and showed significant differences. Based on the above results,the cookies that contained 3～9% of Boehmeria nivea presented the best quality.