귀리분말과 보리분말 혼합비율에 따른 포도씨유 쿠키의 품질특성

Abstract

The purpose of this study was to evaluate physicochemical properties, sensory characteristics, and consumer acceptability of cookies produced with grape seed oil instead of butter and different ratios of barley powder and oat powder. The controlgroup was flour (100%), and the experimental groups were oatmeal (100%) (S1), oatmeal:barley/80:20 (S2), oatmeal:barley/60:40 (S3), oatmeal:barley/40:60 (S4), oatmeal:barley/20:80 (S5), and barley (100%) (S6). Additional ingredients were low-fat milk, egg white, grape seed oil, oligosaccharides, sugar, and baking powder, all of which were mixed equally. Analysis of the major components of the barley powder and the oat powder showed no significant differences between the content of crude carbohydrate of the barley and oat powder. The content of crude protein, crude fat, and crude ash was higher in the oat powder than in the barley powder, but the moisture content of the oat powder was lower than that of the barley powder. Analysis of the major components of the cookies revealed that the carbohydrate content of the cookies of the control group was the highest, whereas that of the S1 and S2 groups was the lowest. The content of crude fat was highest in the S1 and S2 groups and lowest in the control and S5 groups. The content of crude protein was significantly higher in the S1 and S2 groups compared to the other groups. The moisture content was highest in the S4, S5, and S6 groups and lowest in the control group. The content of ash was lowest in the control group. The pH of the cookie dough was lowest in the S6 group and highest in the control, S1, S2, and S3 groups. The decrease in the pH was associated with an increase in the barley powder. The density of the cookie dough did not show significant differences . The spread ratio and the loss rate of the cookies increased significantly with an increase in the content of the barley powder. The leavening rate of the S1 cookie group was the lowest. With regard to color, the L-value (brightness) of the control group was the highest, and the a-values (redness) of the S1, S2, and S3 groups were higher than the a-value of the control group and the other experimental group. The b-values (yellowness) of the S1 and S2 groups were higher than those of the S5 and S6 groups. The a-values and b-values of the cookies increased with a rise in the content of the barley powder, and the L-value increased in accordance with a decrease in the barley powder content. Analysis of the texture of the cookies showed that hardness was highest in the S6 group with barley and lowest in the S1 group, but there was no significant difference between the control group and the other experimental groups. According to the results of the sensory evaluation of the cookies, the grain odor of the S2, S3, and S4 groups was stronger than that of the S5 group. The roasted nutty, sweetness of the cookies showed no significant difference between the control and the experimental groups. The hardness of the S1 and the control groups was higher than the hardness of the other groups. The crispiness of the S1 and S2 groups was higher than that of the S5 and S6 groups. The graininess of the control group was lower than that of the S1, S2, S3, and S4 groups. In a consumer test, there were no significant difference based on the appearance of the cookies. The cookies with barley powder (S6) received the lowest score, and those with oat powder (S1) received the highest score on odor, taste, and texture. In terms of the overall acceptance of the cookies, S6 was the least acceptable, and the acceptance of S1, S2, and S3 was higher than that of S4 and S5. The carbohydrate content of the cookies (a mixture of oat powder and barley powder) developed in this study was lower than that of flour cookies. The crude fat, crude protein, moisture, and ash content of the experimental groups were higher than those of the control group. The spread ratio and the loss rate of the cookies was increased with the addition of barley powder. In terms of color, the more barley powder that was added, the higher the L-value (brightness) and the lower the a-value (redness) and b-value (yellowness). With regard to sensory characteristics, a higher oat powder content resulted in stronger smelling cookies, with a smooth and crispy texture. In the consumer test, odor, texture, taste, and overall preference increased in accordance with a rise in the oat powder content. Therefore, considering all the results obtained in this study, in cookies containing a mix of barley and oat powder, up to 60% oat powder can be added.