quality characteristics of perilla leaf cookies in 수제쿠키추천


Content of total phenol compounds in quality characteristics of perilla leaf cookies. The total phenol content of perilla leaf powder biscuit is Fig. It was presented in 1. The total phenol content of perilla leaf powder is…

Not shown on the table, but at 19.73±1.45 mg GAE/g Measured, the total phenol content of perilla leaf cookies is 69.69-137.78 mg GAE/100g of perilla leaf powder.

The more, the more significant (p<0.05). Control Gun The phenolic compound was 69.69 mg GAE/100 g and perilla leaves.

2.9% and 17.4%, respectively, with the addition of 0.5%, 1%, 3%, and 5%, respectively.

It increased by 44.8% and 97.9%. Ragaee S et al. (2006) is a powder of force.

phytochemicals such as xanthin and beta-cryptoxanthin

Reportedly affecting antioxidant function, penalizing the control group.

I could see that the compound existed. Peng YY et al.(2005)

In perilla leaves, (+)-catechin, ferulic acid, apigenin, lute

Phenol compounds such as Olin, acid, and caffeic acid are used in HPLC.

Phenol compounds are reductants, hydrogen donors, nonclassical.

Different types of antioxidants, such as singlet oxygen remover

Padayatty SJ et al. (2003) are known to play a role.

Total phenolic, including flavonoids, phenolic acids, and anthocyanins.

Mass acts as a major factor in the elimination of free radicals.

Report and add perilla leaves to biscuits to increase the total phenol content.

I think it’s a very desirable way to win with 수제쿠키추천

  1. DPPH radical erasing function of perilla leaf powder and biscuits

For the DPPH Radical Erasure Function of Perilla Leaf Powder-Added Cookies

The results are presented in Fig. 2. Glass Radical of Perilla Leaf Powder

The erasure function was found to be 35.56±3.02% at 100 µg/mL. Perilla leaves

The DPPH radical erasure function of powder-added biscuits is 12.36–91.01%.

Significant as the amount of perilla leaf powder increases (p<0.05)

increased to 200 ppm concentration according to Han HS et al. (2004).

Hydrothermal and 60% acetone extracts are 50.84% and 98.19% respectively.

Luncheon Perilla showed high radioactivity, 80%

In ethanol, it reported that 87.44 percent of purple perilla seeds.

It is an antioxidant depending on the extraction solvent and perilla variety.

I think I’m going to make a tooth. Kang YH et al. (1995) is an electron donor.

For these phenolic acids and flavonoids and other phenolic substances.

It was called an indicator of antioxidant action, and these substances were reduced.

It is said that the greater the power, the higher the electronic donation function. DPPH

is ascorbic acid, tocopherol, polyhydroxy aromatic compound,

Reduced by aromatic amines and bleached dark purple.

Quality characteristics of perilla leaf cookies

1) Density of dough and pH of cookie dough were calculated by measuring the increased volume when 30mL of distilled water was added to a 50mL scalpel and 5g of cookie dough. For pH, 5g of dough and 45mL of distilled water were stirred, and an extra amount of filtration Whatman No. 2 was measured in a pH meter (Corning 340, Mettler Toledo, UK). The density and pH of the dough were measured five times each.

2) The moisture content of biscuits was quantified by using the infrared Moisture Analyzer, Ohus Corporation, and Switzerland, and each experiment showed the average value and standard deviation obtained by repeating it five times.

3) The spread factor of biscuits measured the spreadability, loss rate, and expansion rate of biscuits measured the diameter of cookies (mm) and the height of six cookies (mm), respectively, using the American Association of Cereal Chemists 2000. The diameter of the cookie was measured by aligning the six cookies horizontally, and then rotating each cookie to 90°, dividing the figure obtained by six. The thickness was measured by stacking six cookies vertically, changing the order in which they were stacked by dismantling them and dividing the figure obtained by six each to obtain the average value.

Colorimetric chromaticity measurements of biscuits were made using a chromometer (CR-300, Minolta Co., Osaka, Japan) as lightness, a value (+red/-green), and b value (+yellow/-blue). The standard white plate used was L = 97.26, a = -0.07, b = +1.86, and each experiment showed a mean value and standard deviation obtained over five iterations. 5) The hardness of biscuits manufactured by measuring the hardness of biscuits was measured by the Texture Analyzer (TA-XT2, Stable Micro System Ltd., Haslemere, UK) to indicate the hardness value. Hardness was based on the highest peak of the graph, represented by the mean and standard deviation of the values measured 25 times in each experimental group. The specimen was 45 mm in diameter and 4.5 mm in height, and the probe used a 3 mm cylinder probe.  pre-test speed 3.0 mm/s, test speed 1.0 mm/s, return speed 5.0 mm/s, test distance 3.0 mm, trigger force 5 g 6) The sensory inspection of sensory inspection products was conducted on 20 trained inspectors using a 7-point scale method. biscuits of a certain size (45 mm in diameter and 4.5 mm in height) were served in a white polyethylene disposable dish, which was then rinsed with water after one sample. The consumer rating was very good.

Quality characteristics of perilla leaf cookies

Perilla leaf cookies are a herbaceous plant in the family Labiate, distributed in Southeast Asia, India, China, Korea, and Japan, and has long been cultivated in Korea with sesame seeds during the Unified Silla Period (Lee Seong-woo 1978). In oriental medicine, it is known to be used for the detoxification of tonic, digestion, chungdok, and the detoxification of sound bells and lacquer (Lim SU et al. 1994).

In Korea, leaf perilla seed varieties have been developed to produce only perilla seeds and leaves for seedling depending on their use, enabling production throughout the year (Choi YH and Han JS 2001). Because of the unique flavor and taste of the leaf itself, perilla leaves are popular in Korea with lettuce leaves when eating meat, and are often used as food or spices such as perilla leaf kimchi, fried food, and vegetables. Purified oil extracted from perilla leaves is also used as a spice for sauces, snacks, toothpaste, and has strong preservative power (Hong YP et al. 1986, Han HS et al. 2004), and contains several types of flavonoids and anthocyanin pigments known to be effective in preventing aging. Kang R et al. (1992) also isolated 21 types of perilla aldehyde, limonene, β-caryophyllene, α-bergamotene, and linalool, of which perilla aldehyde accounted for 74% and limonene accounted for 87% of the total. Perilla leaves are known to contain minerals such as calcium, iron, phosphorus, and magnesium, and plant nutrients such as vitamins A, C, beta carotene, tyrosine, lysine, and linolenic acid. The known physiological activity of perilla leaves is antioxidant (Chung IM et al., Jung M et al.), anti-allergic (Makino T et al. 2003), anti-inflammatory (Uda H et al.), and anti-inflammatory effects of methanol extracts (Lee K et al. 1993). and Peroxynitrite erosive activity (Kim JY et al. 2007), antimicrobial and oral flat surface cancer (KB) cell proliferation inhibition effects (Jo MJ and Min KJ 2007) on oral disease causative bacteria have been reported. Health-oriented food development is actively underway due to the growing interest in the health of the public, and functional aspects for maintaining health are also considered in preference foods. Among confectionery products, cookies belong to dried snacks and have excellent storage due to their low microbial deflection, and are popular as the main snacks for children, women, and the elderly (KoYJ and Joo NM 2005). Recently, studies have been carried out to add healthy ingredients to cookies, such as garlic (Lee JS and Jeong SS 2009), strawberry powder (Lee JH and Ko JC 2009), and leaf powder (Han IH et al. 2007), and lotus leaf powder (Kim GS and Park GS) However, perilla leaves have only been partially researched on nutritional, aromatic, and physiological activities, and there has been no development and research of cookies on processed products such as cookies, rice cakes, and beverages. Therefore, as part of the development of functional foods, this study attempted to develop functional cookies with an excellent taste and quality by proving antioxidant activity and investigating quality characteristics by manufacturing perilla leaf handmade cookies-수제쿠키 with perilla leaf powder, which is known to be physiological.

  1. Material and Method
    1) Perilla leaves were harvested in Geumsan-gun, Chungcheongnam-do in August 2008 and freeze-dried (TD5508 Freeze dryer, Co., LTD, Seoul, Korea) for 72 hours, crushed with a grinder, and stored in a polyethylene bag at -40℃. The flour and sugar were purchased and used by CJ CheilJedang Co., Ltd., Seoul Milk for butter, and refined salt for salt. Reagents such as 1,1-diphenyl-1-picrylhydrazyl (DPPH), Folin & Ciocalteau reagents, and garlic acid used Sigma Chemical Co (USA), and others used Grade 1 reagents.
    2) Cookies were manufactured by Lee JS and Jeong SS (2009) based on preliminary experiments and preliminary sensuality evaluations, and the 7% added cookies were not bad but were excluded because they were too dark in color and were made of soft type with Table 1 ingredient combination. The measured butter, sugar, and salt were added to the kneader (Model K5SS, Kitchen Aid Co., Joseph, Michigan, USA) to operate in two stages, and then mixed for five minutes with a small number of eggshells. Add sifted peppermint and perilla leaf powder, then put them in the refrigerator (R-B144GD, LG Electronics, and Korea) for an hour. After making the dough 5 mm thick, molded it into a circular cookie mold with a diameter of 40 mm and baked it in a 170° oven (G-501P, LG, Korea) for 12 minutes. The finished cookie was cooled for an hour at room temperature before being used as a sample.
    3) Measure the total phenol compound and antioxidant activity of perilla leaf 1) Add 99 mL of ethanol powder to 20°C and 20 times the amount of liquid extracted from Jeio Tech, Korea.

Care services in a nursing hospital

The limitations of the sources used in the first study.

In care services, In a nursing hospital, The Gu utilized data on claims for national health insurance and long-term care for the elderly provided by the National Health Insurance Corporation.

Data on the medical use and long-term care services In a nursing hospital for the elderly of the National Health Insurance shall be provided by medical institutions and long-term care providers;

Only the claimed benefits are collected and medical use data for non-benefit items are not available. Also old man’s funeral

The use of long-term care insurance for the elderly can only be verified, so the use of public care shall be determined.

It was not possible to consider whether to take informal care of elderly patients, which could be a major factor in doing so.

Second, this study is based on the past in that it mainly utilizes year data.


It has a limitation that it may be difficult to apply at this point in time since long-term care insurance for the elderly has been introduced.

Years later, the system has been undergoing changes, including easing of rating standards, and problems surrounding 요양병원 – nursing hospitals.

The number of hospitalization fees according to the number of days of funding for the self-burden ceiling is revealed, and the fixed number of hospital fees for the reduction system nursing hospital,

This is because related systems have been changed or are scheduled to be changed. However, the main point of this study is ash.

The number of hospitalizations based on the number of days of hospitalization is undermining the link between long-term care and health care.

The situation is a major challenge that has not yet been addressed, so we have seen this study at this point.

It is judged that there is an availability of

Third, the short-term effect of introducing long-term care insurance for the elderly on the use of long-term care facilities through this study.

I could only figure it out. In addition, this study introduces long-term care insurance for the elderly to use long-term care services.

It’s just to identify the effects that have occurred, and the health effects that can be described as the next step.

No, because of the nature of the long-term care insurance rating of the elderly, it was previously classified as a policy non-benefit group.

Because older people are more likely to become policy recipients over time, a longer observation period is required.

This is because movement between the two armies is a big problem to grasp the river’s consequences. reasons such as this

Care services in a nursing hospital In this study, results were inevitably observed in the months following policy implementation and the short-term effectiveness of the policy.

It has a breaking point that it is only about identified Long-term care for the elderly by solving these problems in the future;

It raises the need for research to assess the health consequences of introducing toughness and the medium to long-term effects of policies.

Notwithstanding these limitations, this study introduces long-term care insurance for the elderly and provides long-term care services for the elderly;

In a nursing hospital, which has been constantly recognized as a social problem through a study that evaluates the impact on use;

It is significant that the effectiveness of the policy on inpatients was evaluated and the long term of the elderly in Korea

Since the introduction of long-term care insurance, existing prior research that evaluated the impact of the introduction of care insurance on health care services.

In contrast to only identifying changes in health care use and expenditure, in this study, admission to a nursing hospital.

The number of hospitalization fees according to the number of days of financial resources closely related to the use of long-term care services by patients;

It is significant in that it was evaluated considering the characteristics of the hospital.

nursing hospital mobility with low rates in Results

The effectiveness of the facility’s use could not be confirmed.

These results show that in hospitals with low rates of nursing hospital mobility, the water price is higher.

It is expected to be the result of a low incentive to discharge long-term hospitalized patients who are subtracted. subtracting numbers

Long-term hospitalization patients are discharged from the hospital, even if they’re subject to production reductions, rather than being discharged from the patient is discharged from the hospital.

Maintaining hospitalization will help in the hospital’s profitable aspects. On the contrary, the beds

Hospitals with high morbidity expected to continue to be filled are long-term with production cuts.

It would be a situation where hospital profits would be maximized if the original patient was discharged quickly and the number of patients not subject to production cuts. The results of this study support this hypothesis:

The policy implications that can be derived from the results of the study are as follows. First of all, unnecessary long-term hospitalization.

In order to convert to long-term care, the number of hospitalizations based on days of financial resources needs to be adjusted.

Minimum reduction in hospitalization applicable to excess hospitalization that could not confirm the effectiveness of the Inda system;

It is deemed to be effective when there is an upward trend in production reduction of abnormalities, and the patient shall bear the burden of his/her own.

There is also a need to consider the way in which the current number of liquid decreases. Cuts in numbers to healthcare providers.

It experiences a decline in the price of hospitalization services. Of course, the reduction in the number reduces the burden on you.

The potential for adverse effects needs to be looked at in detail. Generally, long-term hospitalizations over the day.

Because most patients exceed the upper limit of their own burden, the number of patients who will not be affected by production cuts will not be affected.

Nonetheless, in the case of a high-income person with a high standard of the upper limit, the person shall be liable for hospitalization in excess of the day;

There is a high possibility that the price will be reduced due to the reduction of the personal burden because the upper limit may not be exceeded.

The current state of affairs, which results in an excessively low patient levy, can distort the purpose of the system.

It seems that improvements need to be made, such as the way in which Rossu cuts do not apply to patient charges.

In addition, policy attempts to reduce long-term hospitalization by reducing the number of patients are effective according to the characteristics of the supplier.

There may not be, so it is necessary to consider a new approach to reducing long-term hospitalization. In the study results,

As you can see, in hospitals with a certain rate of hospital mobility below a certain level, long-term care due to production reductions.

It is highly likely that the attempt will not be effective in hospitals with room for beds in Korea recently.

The number of beds in nursing hospital mobility has increased so rapidly that it is unprecedented in the world.

Care services considering the size of long-term care facilities that have increased since the introduction of long-term care insurance for the elderly.

It is a situation where we can predict the oversupply of beds for S. If there’s an oversupply of beds,

It is highly likely that long-term hospitalization will not be curtailed by cutting back on the number of faces. In conclusion, bed rest.

Inpatient fees are also effective in hospitals where there is no reason to discharge patients with reduced Rosuga.

To be a sexual policy, it seems necessary to drastically increase the level of production cuts.

Finally, in terms of continuity and integrated management of care for the health of the elderly, long-term care facilities,

In order to establish roles among nursing hospitals, medical functions shall be strengthened along with the improvement of the quality of long-term care facilities;

It is also necessary to consider that. In the current situation of our country, the elderly and their guardians are in long-term care.

The preference for nursing hospitals over Lunar New Year’s Day is a result of the lack of medical functions of long-term care facilities.

Senior citizens and carers are prepared for medical emergencies that may occur suddenly.

They prefer hospitals that have immediate access to the medical care they need.

index of cookies The results of measuring the spreadability

3. index of cookies Results and Considerations

The pH of the dough and density of the dough and pH measurements are as shown in Table 2. The pH of the dough, which affects the flavor and appearance of the cookie, was the highest compared to the cucumber powder additive group at 6.34, but the pH did not vary significantly depending on the amount of the cucumber powder added (Coi, 2009). Low dough density results in a hard cookie, decreasing symbol, and a high dough indicates a brittle property, which reduces merchantability (Cho, Park, Kim, & Kim, 2006). In this work, the density was significantly increased as the amount of cucumber glue powder added increased compared to the cucumber glue powder-free group (p<0.05). Studies on the index of cookie dough with the addition of mulberry powder (Park, Lee, & Shin, 2008) have shown similar results to studies of increasing dough density with increasing amounts of perilla leaf addition (Choi, Oh, & Lee, 2009). The difference in density between the control group and the experimenter is believed to have affected the density due to the added percentage of the cucumber grass powder added. 쿠키


4. The results of measuring the spreadability of cookies

4.1. The spreadability of cookies is controlled by dough viscosity (Miller, Ho-seney, & Morris, 1997). The results of measuring the spreadability index of cucumber paste-added biscuits are shown in Table 3. Compared to the control group (12.34%), the spreadability index of the cookie decreased significantly from 10.24 to 10.01 with the addition of the cucumber pool. Spreadability occurs until the dough begins to expand due to gravitational fluidity and the dough’s fluidity ceases, which is controlled by dough viscosity because the dough’s gravity is constant. The higher moisture content of the dough or the higher the dryness of the dough during baking is known to reduce the spreadability (Doescher & Hoseney, 1985), similar to the results of experiments in which the addition of cucumber paste. It is generally known that spreadability affects the viscosity, moisture content, and protein content of the dough.

4.2. The results of measuring the moisture content of cookies with cucumber paste powder added are shown in Table 4. The addition of cucumber glue powder showed no constant tendency, but the moisture content of the control group was 2.94% and the addition of cucumber powder was 3.10 to 3.21%. Depending on the amount of cucumber glue powder added, the moisture content of the control group was 2.94% and that of the cucumber glue powder added the group was 3.10 to 3.21%, but there was no significant difference in moisture content (p<0.05). An analysis of the moisture content of biscuits manufactured by adding functional material powders showed similar results (Choi et al., 2014; Moon & Choi, 2014). The moisture-binding capacity of biscuits, which represents moisture and specimen affinity, is usually less than 10%, and the combined moisture is absorbed by or adsorbed on the surface of the specimen particle, which has been reported to increase the water-binding capacity (Park & Cho, 2006).

5. The chromaticity measurement results of cookies

5.1. The chromaticity measurement results of the cookie with cucumber glue powder added are as shown in Table 5. The value of L significantly decreased from 71.21 to 60.31 as the amount of cucumber paste added increased, the value of an increased from 6.24 to 7.01, and the value of b increased from 19.32 to 24.31. The color of the cookie is largely influenced by the added sugar, and by one of the party’s browning reactions, the Maillard reaction by reducing sugar and the caramelization reaction by heat (Ramires-Jimenez, Guerra-Hernán-dez, & García-Villanova, 2000). These reactions are believed to have affected the chromaticity of biscuits by causing reactions by high temperatures in the baking process (Kim, 1995). As the addition of cucumber grass powder increased, biscuits tended to get darker.

5.2. The hardness measurement of biscuits with hard cucumber paste powder is shown in Table 6. As the amount of cucumber glue powder added increased, hardness values tended to increase. Studies of kelp powder biscuits (Cho et al. 2006), ginseng-added pumpkin biscuits (Kim & Park, 2006), bamboo leaf powder (Lee & Oh, 2006), and lotus leaf biscuits (Kim & Park, 2008) showed similar hardness as powder additions increase. This is attributed to the increasing hardness of biscuits by the addition of dry powder to the addition of many additional ingredients.

6. The results of the sensual test

The results of the sensual test cucumber paste-added biscuits are as shown in Table 7 in terms of color, aroma, taste, sense of organization, and overall preference. The color of the cookie was the highest in the 1% cucumber glue powder addition group, and as the addition increased, the taste decreased. The 3% additional group scored the highest in the flavor evaluation, and the lower the addition. For taste, the control group and the 3% addition group showed better results than the others. The addition of the yeast powder does not seem to have much effect on the sense of organization. The assessment of overall preference showed that the 3% additive group had the highest results compared to the control group. the spreadability index of cookies

7. Summary and Conclusion

 Summary and Conclusion In this study, cucumber paste powder was added (0%, 1%, 3%, 5%) to find out the index of cookies using cucumber paste, and the results are as follows. The pH of the dough, which affects the flavor and appearance of the cookie, showed the highest pH of the cucumber-free dough at 6.34, compared to the cucumber powder addition group, but the pH did not differ significantly depending on the cucumber powder addition. If the dough is less dense, the biscuits are hard, which reduces the level of taste, and if they are high, they show easily broken properties, which reduces the commerciality. In this work, the density was significantly increased as the amount of cucumber glue powder added increased compared to the cucumber glue powder-free group (p<0.05). The difference in density between the control group and the experimenter is believed to have affected the density due to the ratio of added cucumber glue powder. The spreadability index of the cookie with cucumber paste added decreased compared to the control group with the spreadability index of the cookie with cucumber paste added decreased. Diffusivity occurs until the dough begins to expand due to gravitational fluidity and the dough’s fluidity ceases, with the dough’s gravity being constant, which is controlled by dough viscosity, and the spread decreases as the amount of cucumber paste powder added increases.

The addition of cucumber glue powder showed no constant tendency, but the moisture content of the control group was 2.94% and the addition of cucumber glue powder was 3.10 to 3.21%, showing an increase and decrease. The chromaticity of cucumber powder-added biscuits decreased with the increase in the amount of cucumber powder added, and values a and b showed the highest value of biscuits with 5% cucumber powder added, indicating that the biscuits tended to darken as the amount of cucumber powder added increased. The hardness of the cookie with the addition of the cucumber powder increased with the addition of many additional ingredients. The results on the color, aroma, taste, texture, and overall taste of the cookie were the highest in the 1% cucumber powder addition group for the color of the cookie, and the higher the addition, the lower the taste. The 3% additional group scored the highest in the flavor evaluation, and the lower the addition. For taste, the control group and the 3% addition group scored better than the others. The addition of the yeast powder does not seem to have much effect on the sense of organization. Overall, the evaluation of the preference achieved the highest score in the 3% additive group compared to the control group. Accordingly, research on the antioxidant activity of cucumber paste-added index of cookies will need to be carried out on 3% of the added groups in the future to conduct research on functionality.

Research of Cookies containing of cucumber Powder

Research of Cookies containing cucumber Powder

1. introduction

In Korea, where eating habits are changing to westernization, the death rate is increasing due to diseases that were uncommon in the past, and chronic diseases such as heart disease, diabetes, and high blood pressure are becoming social problems due to increased consumption of animal foods such as high protein and high fat. This has led to a high interest in health and the active study of healthy ingredients (Asano, Oseki, Tomioka, Kizu, & Matsui, 1994; Han, Woo, Lee & Kang, 2006). Dietary changes are desperately needed to prevent and treat these chronic diseases, and various forms of food are introduced, raising interest in the development of health-functioning foods (Park & Han, 2003), and active in the ingredients and functions of plant resources (Choi, Do & Choi, 2002; Cha, Jeong, Hee & Kim, 2002). Various studies have been conducted on convenient cookies manufactured by adding functional materials, and cookies manufactured by adding noni (Kim & Lee, 2015), turmeric (Choi, Kim, & Mo, 2014), you (Moon & Choi, 2014), and wool (Choi, 2009). Sanguisorba Officinalis L is a perennial herb of the family Rosaceae, commonly found in grasslands such as mountains and fields in Korea, other than China, Japan, and Siberia. Rubbing leaves or stems are called cucumber grass, which is oval in shape and round in tip (Lee et al., 2010). Leaves from roots have long, small leaves with 5–11 long, long layers, and small leaves have a long oval shape with serrated edges (Rhim, 2013; Lee et al., 2004). The reddish-colored flower is a water-colored flower that blooms at the end of a long branch between June and September and stands straight at 1–3 cm in length and 6–8 mm in diameter, characterized by no petals and blooming from top to bottom (Park, Koh, Kim, & Lim, 2004). Young leaves are used for food and roots are used as hemostatic agents (Rhim, 2013), and in biopharmaceuticals, the roots of cucumber grass are called ground milk and are used to treat hemostasis, detoxification, keratoma, postpartum abdominal pain, and menstrual excesses (Park, Koh, Kim, Park, & Lim, 2004). Roots and root stems contain 12–20% tannins and more tannins in the stem than in the root (Choi & Rhim 2013; Tanaka, Nonaka, & Nishioka, 1983). Major components of cucumber grass include saponin dividends containing acid guisorbin, protein, policy acid, sanguisorbic acid, kaempferol, gallic acid, elastic acid, catechin, etc., and tannins and leaves. Although many studies have been conducted mainly on the physiological activities of cucumber grasses (Doh, 2010), antioxidants (Park et al., 2004), anti-allergies (Shin, Lee, & Kim, 2002), anticancer (Shin et al., 2012), and anti-asthma (Lee et al., 2010), none have been done with cucumber grass. Therefore, in this study, we examined the quality characteristics of cucumber grass using cookie manufacturing and evaluated the quality of cucumber grass cookies to be used as basic data for the manufacture of cucumber grass products. 수제쿠키

2. Material and Method

2.1. Experimental material The Sanguisorba Officinalis L. was purchased from the Kishan Pharmaceutical Plain located in Misan-RI, Sangnam-myeon, Inje-gun, Gangwon-do, clean the leaves, extract heat water at 85°C, and freeze-dry (PVTFA 10AT, ILSIN, Suwon, Korea), and shredder(I), and A

2.2. Cookies were made by slightly modifying the shortbread cookies manufacturing method, using the same combination as Table 1, and in preliminary experiments, cookies were made by adding 0, 1, 3, and 5% of the flour-based cucumber paste. The measured butter was whipped in a kneader (VM-0008, Dayung, Seoul, Korea), whipped for about one minute (two layers), then creamed with sugar and salt for about five minutes (six layers) to make the sugar melt slightly, then mixed eggs three times from the yolk. Afterward, sifted flour and maple powder was added, kneaded in the refrigerator for 1 hour to a thickness of 5 mm, molded into a 40 mm circular cookie mold, and bake for 12 minutes in an oven (FDO7102, Dayung, Seoul, Korea) adjusted to 170°C and 190°C. The finished cookies were cooled to room temperature for one hour and stored at room temperature in an airtight container.

2.3. The pH and density pH of the dough were measured at room temperature with 5 g of dough and 45 mL of distilled water, sufficiently stirred, and 40 mL of water was added to a 50 mL million, and the density of the dough was obtained from the increased volume and weight of the dough.

2.4. The spread ratio of the spread rate of the spreadability measurement cookie is expressed as the ratio of thickness to the width, using the method in AACC Method 10-52 (1995) to obtain the spreadability index using the following expression, which was used as the average value after five repeated measurements.

2.5. The moisture content of the moisture content measuring cookie was measured three times at 105℃ using an infrared dose-measuring instrument (FD-600, KETT Electric Lab, Japan), and the average value was obtained.

2.6. The chromaticity of the colorimetric cookie was measured using a chromometer (CHROMAMETER CR-200b, Minolta Co., Tokyo, Japan) to represent the mean value as Hunter’s L value, a value, b value, and a standard white plate as 97.75, a value 0.49 and b value.

2.7. Hardness measurements of Texture measurement cookies were repeated three times using Texture Analyzer (Sun Compac100, Sun Scientific Co., Tokyo, Japan) to average values, measuring conditions of 5.0 mm (No. 4), entry distance (depth of entry: 2.0 mm, load)

2.8. A sensory test will train 30 trained college students (15 males and 15 females) on test methods and evaluation characteristics, and then use the 7-point scale (1 point: very disliked, 4-point: normal, 7-point: very good) to show the appearance of cookies, flavor, taste, texture, and overall taste.

2.9. Stat all experiments were repeated more than three times, compared with the mean and standard deviation using Statistical Package for Social Science, SPSS Inc., Chicago, IL, USA software, and the significance of the mean was verified at p<0.05 levels using Duncan’s multiple range test.

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