Quality characteristics of cookies added with capsaicin powder = 캡사이신 분말을 첨가한 쿠키의 품질 특성

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dc.contributor.authorE J Jeong-
dc.contributor.authorK E Oh-
dc.contributor.authorMoon Soo Rhee-
dc.contributor.authorK P Kim-
dc.contributor.authorB H Bang-
dc.date.accessioned2017-04-19T09:57:50Z-
dc.date.available2017-04-19T09:57:50Z-
dc.date.issued2014-
dc.identifier.issnI000-0048-
dc.identifier.uri10.9799/ksfan.2014.27.5.921ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/12246-
dc.description.abstractThis study investigated the quality characteristics of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for its various functions such as anti-oxidant, anti-cancer, anti-inflammatory, and anti-obesity activities, as well as pain-relief effect. Cookie samples were made by adding the capsaicin powder at different levels, including 40 mg% (C1), 85 mg% (C2), and 150 mg% (C3). In this study, measurement of the moisture, pH, color, spread factor, hardness, anti-oxidant activity, and sensory evaluation of the cookies was carried out. The results showed that the anti-oxidant activity increased when more capsaicin powder was added to the cookies (p<0.001). The moisture also increased with increasing capsaicin powder content (p<0.05), while the pH did not show any significant changes. As for the colors, the L value and b value decreased as more capsaicin powder was added, while the a value increased. The spread factor also increased significantly with the increase of capsaicin powder p<0.01). Although the hardness increased with capsaicin powder content, no statistically significant differences were observed among the various cookies. In the sensory evaluation, Cookies containing 40 mg of capsaicin obtained the highest score in color, while cookies containing 150 mg of capsaicin showed the highest score in taste, texture, and overall acceptability.-
dc.publisherKorea Soc-Assoc-Inst-
dc.titleQuality characteristics of cookies added with capsaicin powder = 캡사이신 분말을 첨가한 쿠키의 품질 특성-
dc.title.alternativeQuality characteristics of cookies added with capsaicin powder-
dc.typeArticle-
dc.citation.titleKorean Journal of Food & Nutrition-
dc.citation.number5-
dc.citation.endPage928-
dc.citation.startPage921-
dc.citation.volume27-
dc.contributor.affiliatedAuthorMoon Soo Rhee-
dc.contributor.alternativeName정은자-
dc.contributor.alternativeName오경은-
dc.contributor.alternativeName이문수-
dc.contributor.alternativeName김관필-
dc.contributor.alternativeName방병호-
dc.identifier.bibliographicCitationKorean Journal of Food & Nutrition, vol. 27, no. 5, pp. 921-928-
dc.identifier.doi10.9799/ksfan.2014.27.5.921-
dc.subject.keywordcapsaicin powder-
dc.subject.keywordcookies-
dc.subject.keywordquality characteristics-
dc.subject.keywordanti-oxidant activity-
dc.subject.keywordsensory test-
dc.subject.localcapsaicin powder-
dc.subject.localcookies-
dc.subject.localquality characteristics-
dc.subject.localAntioxidant activity-
dc.subject.localanti-oxidants activity-
dc.subject.localAnti-oxidant activity-
dc.subject.localantioxidant activity-
dc.subject.localanti-oxidant activity-
dc.subject.localsensory test-
dc.description.journalClassN-
Appears in Collections:
Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
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