세발나물의 이화학적 성분과 항산화 활성 및 이를 첨가한 쿠키의 품질특성

Abstract

ABSTRACT

Physicochemical Composition and Antioxidant Activity of Spergularia marina Griseb and Quality Characteristics of Cookies Added with Spergularia marina Griseb

by. Kong, Hyeon-Mi Advisor : Prof. Lee, Jae-Joon, Ph. D. Major in Nutrition Education, Graduate School of Education, Chosun University

This study was carried out to discriminate the effects of the Spergularia marina Griseb according to the drying methods (hot air drying and freeze drying) on physicochemical composition and antioxidative capacity in vitro, and to evaluate the functional effects of Spergularia marina Griseb powder addition on the quality and sensory characteristics of cookies. The results obtained were as follows; This study was investigated to compare the physicochemical properties of hot air dried Spergularia marina Griseb (HSM) and freeze dried Spergularia marina Griseb(FSM). The moisture and crude fat contents in the HSM were higher than those in the FSM, whereas the crude ash content was lower than that in the FSM. There were no significant differences in the crude protein and carbohydrate contents depending on the drying methods. Organic acids including oxalic acid, citric acid, tartaric acid, malic acid, succinic acid, formic acid and acetic acid were detected. Organic acid contents were oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were higher in the FSM compared with the HSM. The contents of the vitamin E and C in the FSM were higher than those in the HSM. Total mineral content of the FSM was significantly higher than that of the HSM. Regardless of the drying methods, K and Na were the most abundant elements in the samples. The contents of crude ash, vitamin E, vitamin C, total organic acids and total minerals in the FSM were significantly higher than those in the HSM.

Total polyphenol contents of Spergularia marina Griseb ethanol extract were found to be 36.98 mg/g in the hot air drying method and 95.07 mg/g in the freeze drying method. Total flavonoid contents of Spergularia marina Griseb ethanol extract were found to be 10.53 mg/g in the hot air drying method and 21.53 mg/g in the freeze drying method. Total polyphenol and flavonoid contents were significantly higher in the FSM than in the HSM. The DPPH radical scavenging activity of HSM and FSM ethanol extracts were found to be 17.65%, and 19.70% in 1,000 ppm, respectively. Antioxidative index of the HSM and FSM ethanol extracts measured by Rancimat were lover than those in the BHT, BHA, and ascorbic acid, but were higher than that in the control.

The characteristics of cookies added Spergularia marina Griseb powder were analyzed by quality and sensory evaluation. Samples were prepared with different levels (0, 1, 3 and 5%) of freeze-dried Spergularia marina Griseb powder. For the proximate compositions, the addition of Spergularia marina Griseb powder decreased the moisture and crude protein contents, but it did not affect the crude fat and crude ash contents of the cookies. Spread factor of cookie was significantly decreased by addition of Spergularia marina Griseb powder. Hunter's color L (Lightness) and a (redness) values significantly decreased with increasing Spergularia marina Griseb powder content, whereas the b (yellowness) value was increased. Hardness was increased in proportion to Spergularia marina Griseb powder addition level, which had no significance between control, 1% and 3% added cookies. But Hardness showed significantly high level in 9% added cookie. In the sensory evaluation, the addition of 3% and 9% Spergularia marina Griseb powder had the higher score in flavor, taste and texture. Cookies with addition 3% Spergularia marina Griseb powder had the best score in total acceptability. This study suggests that Spergularia marina Griseb powder is a good ingredient for increasing the acceptability and functionality of cookies.