Korean J Food Cook Sci Vol. 33, No. 6, pp. 616~624 (2017) pissn 2287-1780 eissn 2287-1772 https://doi.org/10.9724/kfcs.2017.33.6.616 임산부배변활동향상용다시마쿠키제조조건최적화 정서영 박영일 이태남 정은경 주나미 숙명여자대학교생활과학대학식품영양학전공 Optimization of Sea Tangle Cookies for Improving Constipation Activity of Pregnant Women Seo Yeong Choung Young Il Park Tae Nam Lee Eun Kyung Jung Nami Joo Department of Food & Nutrition, Sookmyung Women's University, Seoul 04310, Korea Abstract Purpose: This study analyzed the quality properties of cookies made with sea tangle powder in order to improve bowel movements in pregnant women. Methods: To identify the optimal sensory mixing ratio using response surface analysis of sea tangle cookies with sea tangle powder and sugar as independent variables and following a central composite design, which is required for optimizing manufacturing conditions. Results: Based on the results of modeling experimental results and verification of significance, a linear model was selected for color (brightness, redness, yellowness) and moisture content, a 2FI model was selected for hardness and a quadratic model was selected for spreadability. Sea tangle powder was the most significant variable affecting brightness, redness, and yellowness among the mechanical characteristics of cookies. These characteristics were inversely correlated with the amount of sea tangle powder added (p<0.01). Hardness was positively correlated with the amount of sugar (p<0.05), and spreadability was also positively correlated with the amount of sea tangle powder (p<0.05). The test results for the sensory characteristics of cookies made with sea tangle powder showed that the amount of sea tangle powder increased color, smell, flavor, texture, and overall preferences with positive correlations. However, these properties began to decrease at a certain point, where additional sea tangle powder made cookies worse in terms of smell (p<0.01), flavor (p<0.05), and overall quality (p<0.05). Conclusion: Taken together, the optimal mixing ratio for cookies made with sea tangle powder was 5.80 g of sea tangle and 50.71 g of sugar. This study suggests that cookies made with sea tangle powder are effective in relieving constipation in pregnant women. Key words: sea tangle powder, constipation, pregnant women, optimization, response surface methodology (RSM) Ⅰ. 서론 다시마 (Laminaria longissima) 는갈조식물군중다시마과에속하며, 동의보감에는 곤포 라하여신체저항성을향상시켜주고, 노폐물의배설촉진, 고혈압, 동맥경화, 갑상선종및신장염에효과가있을뿐만아니라암세포의증식억제, 노화예방의기능이있는건강장수식품이라는기록이있다 (Cho HS 등 2006). 건조다시마의일반성분은수분 12.3%, 지질 1.1%, 단백질 7.4%, 회분 34%, 탄수화물 45.2%, 식이섬유가 27.6% 로우수한수용성식이섬유소재로육류의소비가많은현대식생활의균형을유 지할수있게해주며, 칼륨, 나트륨, 칼슘, 마그네슘등의알칼리성금속이온을풍성하게함유하고있는훌륭한무기질급원이다 (National Federation of Fisheries Cooperative 2000). 알긴산 (alginic acid) 은갈조류의세포벽을구성하는성분으로 mannuronic acid 와 glucuronic acid 로형성된복합다당류이고 (Choi JH 등 1986), 인체의소화효소에분해되지않는특징이있으며다시마에풍부하게함유되어있다. 다시마에많이함유된수용성섬유질은불용성섬유질에비해보수력이크고겔형성으로점도가높아지므로포만감을주고영양소의소화, 흡수를지연시킬뿐아니라 (Torsdottir I 등 1991) 다시마의주성분인알긴산은 Corresponding author: Nami Joo, Sookmyung Women's University, Department of Food & Nutrition, Sookmyung Women's University, 100, Cheongpa-ro 47-gil, Yongsan-gu, Seoul 04310, Korea ORCID: http://orcid.org/0000-0002-8205-0399 Tel: +82-2-710-9471, Fax: +82-2-710-9479, E-mail: choung@sm.ac.kr http://www.ekfcs.org 2017 Korean Society of Food and Cookery Science This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creative-commons.org/lice nses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Korean J Food Cook Sci 임산부배변활동향상용다시마쿠키제조조건최적화 617 장내세균중유해미생물의증식을억제하고 (Hidaka H 등 1986) Bifidobaterium 과 Lactobacillus 와같은유익균의증식을촉진하여변비예방및다이어트에탁월한효능을보인다 (Kuda T 등 1992). 장의연동운동을촉진하고유산균을증식시켜정장작용을하는프리바이오틱스는식이섬유에상당량함유되어있는데, 다시마는이러한식이섬유소가충분히함유되어있을뿐아니라 (Hikada H 등 1986) 임산부에게추가로권장하는마그네슘, 요오드, 엽산등이풍부하다. 임산부에게서흔히나타는변비는하복부에가해지는자궁압력의증가로임신후반기에더많이발생하나, 식이섬유소와수분을충분히섭취함으로서완화시킬수있으며 (Ahn SH 2015) 신체활동저하나식이섬유섭취가불충분하여야기되는 1 차적유형의변비는약물치료법외에식이섬유보충과같은식사요법으로증세를완화할수있다 (Na HJ & Kim YN 2000). 변비는임신으로나타나는정상적인과정이라해도산모에따라서는태아의건강이나발육에영향을줄수있다 (Choi BS 등 2003). 따라서본연구에서는임산부의변비완화를위해다시마가갖는우수한천연생리활성물질을활용하여임산부의영양소보충및섭취를간편하게하고자다시마분말의함량을달리한쿠키를제조하여품질특성및최적배합비를확립하고자한다. 1. 실험재료 Ⅱ. 재료및방법 본실험의재료중제염다시마가루는 맑은들 (Seoul, Korea) 에서구입하였고, 박력밀가루, 설탕, 소금 (CJ CheilJedang Corp., Seoul, Korea), 무염버터 (Seoulmilk, Seoul, Korea), 계란 (Younglim, Gyeonggi, Korea), 베이킹파우더 (Sunin, Seoul, Korea) 를구입하여사용하였다. 2. 실험계획 다시마쿠키의모든실험계획, data 분석및품질의최적화분석은 Design Expert 8 프로그램 (Stat-Easy Co., Minneapolis, MN, USA) 을사용하였으며품질의최적화는 response surface methodology 중중심합성계획법 (central composite design) 에따라설계하였다. 다시마쿠키특성에영향을줄수있는제염다시마가루 ( 1), 설탕 ( 2) 첨가량을 2 개의독립변수로설정하였으며, 첨가량최소및최대의범위는예비실험을거쳐다시마가루는최저 2g ~ 최대 10 g, 설탕은최저 30 g ~ 최대 70 g 으로설정하였다. 종속변수로는색도 (L, a, b), 경도, 퍼짐성, 수분함량및관능검사 ( 색, 향, 맛, 식감, 외관, 전반적인기호도 ) 를실시하고측정하였다. 중심합성계획법에의한실험점은정중앙점 (0.0) 과 ±α 점 (axial point), ±1 level 점 (factorial point) 으로이루어지며모델설정및적합결여검증을위한 2 개의반복점을포함하여 10 개의실험점이설정되었다 (Sin JH 등 2008). 각성분들의반응을보기위해서 perturbation plot 과 contour plot 그리고 response surface plot 을이용하였으며완성된실험디자인의재료배합비는 Table 1 과같다. 3. 다시마가루첨가쿠키제조제염다시마가루를첨가한쿠키반죽의배합은다시마현미쿠키선행연구 (Pyo SJ 등 2010) 를기반으로예비실험을거쳐수정후결정하였으며 Table 1과같은재료와분량으로 AACC method 10-53.01(AACC 1995) 의방법을참고하여제조하였다. 쿠키제조방법은계량된버터를핸드믹서기 (HB-125, Sanshui Hop Shing Metal & Plastic Manufactory Ltd., Foshan, China) 로 2단에서 1분간부드럽게한후설탕, 소금을 3회에걸쳐나누어넣고 4 단에서 2분간, 달걀노른자를넣은후 1분간작동시켜크림화했으며, 혼합하는동안믹싱볼에붙은쿠키크림을 Table 1. An experimental design for the cookies prepared with sea tangle powder for pregnant Variable level ingredient Factor Sea tangle powder Sugar Flour Butter 1 2.00 30.00 98.00 Sample No. 2 10.00 30.00 90.00 3 2.00 70.00 98.00 4 10.00 70.00 90.00 5 2.00 50.00 98.00 6 10.00 50.00 90.00 7 6.00 30.00 94.00 8 6.00 70.00 94.00 9 6.00 50.00 94.00 10 6.00 50.00 94.00 Egg yolk Baking powder Water Salt 50.00 20.00 0.5 10.00 0.5 http://www.ekfcs.org 2017; 33(6):616-624
618 정서영 박영일 이태남 정은경 주나미 Korean J Food Cook Sci 3 차례에걸쳐긁어내균일하게만들었다. 완성된크림에 3 회체에내린박력밀가루와베이킹파우더, 다시마가루를 1 단으로 10 초동안가볍게혼합하여반죽하였고, 완성된반죽을 40 40 300 mm bar 모양의쿠키틀에넣고밀봉하여 -18 o C 에서 24 시간동안냉동시켰다. 이후냉동된반죽을꺼내 40 40 7 mm 로균일하게자른 (10±0.5 g) 후베이킹팬에올리고 180 o C 로예열해둔컨벡션오븐 (FDO- 7102, Daeyoung Co., Anshan, Korea) 에서 14 분간구웠다. 구운쿠키는 1 시간동안실온에서냉각시킨후지퍼백에담아포장하고, 21-23 o C 에서 24 시간후에, 이를시료로하여기계적특성, 이화학적검사및관능검사를실시하였다 (Kim DS 등 2016). 4. 다시마가루첨가쿠키의이화학적특성측정 1) 색도다시마분말첨가쿠키의표면색은 color difference meter (CR-300, Minolta Co., Tokyo, Japan) 를사용하여표준백판 (L: 93.44, a: 1.61, b: 3.08) 으로보정하여 L 값 (lightness), a 값 (redness), b 값 (yellowness) 을측정하였다. 한시료당 3 회반복측정후평균값으로나타내었다. 2) 경도경도는 texture analyser(ta-xt, Express v2.1, London, England) 를이용해 3 회반복측정하였고, 수치를얻어평균값을구하였다. Texture analyser 의조건은 pre test speed: 2.0 mm/sec, test speed: 0.5 mm/sec, return speed: 0.5 mm/sec, trigger force: 5.0 g, test distance 3.0 mm, one cycle test 를실시하였으며 (Pyo SJ 등 2010), probe 는 2.0 mm 의 cylinder type 으로하였다. 3) 퍼짐성쿠키의퍼짐성 (spread ratio) 은직경 (cm) 에대한두께 (cm) 의비로나타낸것으로 AACC method 10-52(AACC 1995) 의방법으로다음식을이용해퍼짐성지수를구하였다. 쿠키의직경은쿠키 6 개를나란히수평으로정렬한후전체길이를측정하고, 각각의쿠키를 90 o C 로회전시킨후같은방법으로전체길이를측정하여쿠키한개에대한평균직경을구하였다. 쿠키의두께는위의쿠키 6 개를수직으로쌓은후수직높이를측정하고, 다시쿠키의놓인순서를바꾸어높이를측정하여쿠키한개에대한평균두께를구한후쿠키 1 개에대한평균직경과두께는 3 회반복측정후평균값을이용하였다 (Lee HJ & Joo NM 2010). 쿠키 1개에대한평균직경 (cm/ 개 ) 퍼짐성 (Spread ratio) = 쿠키 1개에대한평균두께 (cm/ 개 ) 4) 수분함량수분 (moisture) 함량은쿠키시료 3 g 을 105 o C 상압가열건조법에의한드라이오븐 (SW-90D, Sanwoo, Seoul, Korea) 을사용하여 3 회반복측정후평균을내어나타냈다. 5. 다시마가루첨가쿠키의관능적특성 관능요원은 일동후디스에서운영중인 후디스맘아카데미예비맘클래스 수강생중임신후기또는변비를겪었거나경험하고있는임신부를대상으로선정하였다. 선행연구 (Cho HS 등 2006) 의 2 배인인원인 20 명의임산부를대상으로관능검사를실시하였으며실험군중반복실험군을배치하여관능적감각이부족한대상은연구대상에서제외시켰다. 실험의객관성을보장하고정밀도를증가시키기위하여균형불완전블럭계획 (balanced incomplete block design, BIBD) 을사용하였으며관능평가항목은색 (color), 향 (flavor), 맛 (taste), 조직감 (texture), 외관 (appearance), 전반적기호도 (overall quality) 에대한특성으로 7 점척도법으로평가해선호도가높을수록상위점수를주게하였다. 본연구는숙명여자대학교생명윤리위원회의승인을받아진행하였다 (Approval Number: SMWU-1708-HR-069). 6. 다시마가루첨가쿠키의품질최적화분석 Canonical 모형의수치최적화 (numerical optimization) 와모형적최적화 (graphical optimization) 를통해최적화를위한다시마가루와설탕, 버터의양을선정하였고, 그때의지점을지점예측 (point prediction) 을통해최적점으로선정하였다. 수치최적화는 canonical model 을기준으로하는모델의계수각각의반응중관능평가의최고점을목표범위로설정하였고이를통해제시된최적점중아래의식에기준해가장높은적합도를나타내는최적점을선택하였다. 아래식에서 d 는각각의 desirability, n 은 response 의수를의미하며, D 는 overall desirability 를의미한다. 1. 이화학적특성 Ⅲ. 결과및고찰 다시마가루를첨가한쿠키의색도 ( 명도, 적색도, 황색도 ), 경도, 퍼짐성및수분함량을측정한결과는 Table 2 와 Table 3 에제시하였다. 1) 색도다시마가루를첨가한쿠키의색도를측정한결과, 명도 (L) 의범위는 40.34-58.31, 적색도 (a) 는 -1.73 ~ -0.64, 황 2017; 33(6):616-624 http://www.ekfcs.org
Korean J Food Cook Sci 임산부배변활동향상용다시마쿠키제조조건최적화 619 Table 2. The mechanical and physicochemical characteristics of the cookies prepared with sea tangle powder for pregnant 1) Sample Sea tangle powder Sugar Response No. L 1) a b Hardness (g/cm 2 ) Spread ratio Moisture (%) 1 2.00 30.00 58.31-0.31 17.40 769.340 3.11 2.93 2 10.00 30.00 41.72-1.43 11.75 765.358 3.34 3.83 3 2.00 70.00 56.38-0.64 15.76 1,816.050 3.85 4.63 4 10.00 70.00 40.37-0.85 12.46 3,706.160 2.37 5.65 5 2.00 50.00 52.68-0.02 19.28 1,536.980 3.21 4.74 6 10.00 50.00 40.34-1.73 12.21 1,837.796 2.47 3.52 7 6.00 30.00 48.86-1.29 14.98 811.723 2.36 3.60 8 6.00 70.00 46.67-0.45 14.42 2,252.106 3.03 3.80 9 6.00 50.00 46.09-0.22 15.91 1,313.440 2.45 3.72 10 6.00 50.00 47.82-0.18 16.11 1,379.740 2.55 3.73 L: lightness (white +100 0 black), a: redness (red +60-60 green), b: yellowness (yellow +60-60 blue). 색도 (b) 는 11.75-19.28 로나타났다 (Table 2). 명도는각요인이독립적으로작용하는 linear model 이선정되었고, p-value 가 <0.0001 로유의한결과를나타내었으며 (Table 3) 다시마가루와설탕의첨가량이증가할수록명도가감소하였다 (Fig. 1). 적색도및황색도또한 p-value 가 0.0014 (p<0.01), 0.0019(p<0.01) 로유의한결과를나타내었으며 (Table 3) 적색도는다시마가루의첨가량이증가할수록, 설탕의첨가량이감소할수록감소하였고, 황색도는다시마와설탕의첨가량이증가할수록감소하였다 (Fig. 1). R 2 값은명도, 적색도, 황색도각각 0.9465, 0.8463, 0.8321 로신뢰도또한매우높아모델의적합성이인정되었다. Pertubation plot 및반응표면곡선분석결과, 다시마가루의첨가량이증가할때명도, 적색도, 황색도모두크게감소하여쿠키색도에가장큰영향을미치는요인으로나타났다. 이는다시마가루첨가발아현미쿠키 (Pyo SJ 등 2010) 와세발나물첨가쌀머핀 (Kim DS 등 2016) 의연구와같이다시마가루자체의명도, 적색도, 황색도가낮 아이로인해다시마가루첨가량이증가할수록쿠키의색도를전체적으로감소시키는것으로보여진다. 이외에쿠키의색은대부분일정조건에서당에의한영향을가장많이받고, 특히환원당에의한비효소적갈변인 Maillard 반응과열에불안정한당에의한카라멜화반응에큰영향을받기때문 (Park BH 등 2005) 인것으로사료된다. 2) 경도경도는 765.35-3706.16 g/cm 2 의범위를나타냈고 (Table 2), 2FI 모델이선정되었으며 p-value 는 0.0167(p<0.05) 로유의한결과를나타내었다 (Table 3). Pertubation plot 및반응표면곡선분석결과, 다시마가루와설탕의첨가량이증가할수록경도가증가하였으며특히설탕의첨가량이다시마쿠키의경도에큰영향을미치는요인으로나타났다 (Fig. 1). R 2 값은 0.9297 로신뢰도또한매우높아델의적합성이인정되었다. 따라서설탕의함량을조절하여다시마쿠키의경도를조절할수있을것으로사료된다. Table 3. Analysis of predicted model equation for the mechanical and physicochemical characteristics of the cookies prepared with sea tangle powder for pregnant Response Model R-squared 1) F-value Prob > F Equation of on terms of pseudo component L Linear 0.9465 61.95 <0.0001 +47.92 7.49A 0.911B a Linear 0.8463 19.27 <0.0014 ** -0.58 0.72A + 0.39B b Linear 0.8321 17.36 <0.0019 ** +15.02 2.67A 0.24B Hardness 2Fl 0.9297 10.78 <0.0167 * -1,618.86 + 364.48A + 904.65B + 473.52AB Spread ratio Quadratic 0.9034 7.48 <0.0369 * +2.46 0.33A + 0.07B 0.42AB 0.41A 2 + 0.27B 2 Moisture Linear 0.4405 2.75 <0.1309 +4.01 + 0.11A + 0.62B A: sea tangle powder; B: sugar. 1) 0<R 2 < 1, close to 1 means more significant. * p<0.05, ** p<0.01. http://www.ekfcs.org 2017; 33(6):616-624
620 정서영 박영일 이태남 정은경 주나미 Korean J Food Cook Sci Fig. 1. Pertubation plot for the effect of sea tangle powder (A) and Sugar (B) on the mechanical and physicochemical characteristics of the cookies prepared with sea tangle powder for pregnant. 3) 퍼짐성다시마쿠키의퍼짐성지수를측정한결과, 2.36-3.85 의범위를나타냈고 (Table 2) 각각의요인간에교호작용을하는 quadratic 모델이선택되었으며, p-value 가 0.0369(p<0.05) 로유의하였다 (Table 3). Pertubation plot 및반응표면곡선을살펴본결과, 다시마가루와설탕의첨가량이증가할수록퍼짐성은감소하다가일정수준에서증가하는경향을보였다 (Fig. 1). R 2 값은 0.9034 로신뢰도또한매우높아모델의적합성이인정되었다. Pertubation plot 및반응표면곡선분석결과, 다시마쿠키는설탕의첨가량에큰영향을받지않은반면, 다시마가루의첨가량에따라퍼짐성에많은영향을받는것으로나타났다. 이는다시마가루첨가량이증가함에따라다시마쿠키의식이섬유소함량이증가하면서수분흡수율을증가시키고이에따라당의용해성과보습성이감소하게되면서쿠키의건조도가높아져유동성에필요한일정수준의점도를갖지못해이화학적특성이변화하면서퍼짐성이증가되는것으로사료된다 (Jung KJ & Lee SJ 2011). 4) 수분함량다시마쿠키의수분함량은 2.93-5.65% 의범위를나타냈고 (Table 2), linear 모델이선정되었으며, p-value 가 0.1309 로유의적이지않았다 (Table 3). Pertubation plot 및반응표면곡선분석결과, 다시마가루와설탕의첨가량이많을수록수분함량이증가하는경향을보였다 (Fig. 1). 이 는다시마분말을첨가한쿠키 (Cho HS 등 2006), 우엉분말을첨가한쿠키 (Kim HY 등 2017) 에서분말첨가량에따라수분함량이증가하는경향을보인바와유사하였으며다시마가루함량증가에따른쿠키의수분함량변화는다시마의식이섬유소에의한수분보유능력의증가로인해나타는것으로사료된다. 또한쿠키의수분함량은쿠키반죽을냉동에서휴지시킨뒤실온에서제조하는과정중반죽의해동에의한재수화에영향을받는것으로보고되어있다 (La IJ 등 2004). 3. 관능적특성 다시마가루와설탕을독립변수로제조한 10 가지다시마쿠키의기호도 ( 색, 향, 맛, 조직감, 외관, 전반적인기호도 ) 를 7 점척도로평가한결과는 Table 4 에제시하였다. 1) 색다시마가루첨가쿠키의색의기호도는 2.80-5.83 의범위를나타냈고 (Table 4), quadratic model 이선정되었으며, p-value 가 0.0637 로유의성을나타내지않았다 (Table 5). R 2 값은 0.8709 로신뢰도또한매우높아모델의적합성이인정되었다. Pertubation plot 및반응표면곡선을살펴본결과, 다시마가루와설탕의첨가량이증가함에따라색의기호도가급격히증가하다가일정수준에서감소하는것을알수있었다 (Fig. 2). 2017; 33(6):616-624 http://www.ekfcs.org
Korean J Food Cook Sci 임산부배변활동향상용다시마쿠키제조조건최적화 621 Table 4. The sensory characteristics of the cookies prepared with sea tangle powder for pregnant Sample No. Sea tangle Response Sugar powder Color Flavor Taste Texture Appearance Overall quality 1 2.00 30.00 4.40 3.21 4.00 4.70 4.32 4.60 2 10.00 30.00 3.90 3.40 4.11 4.30 4.32 3.30 3 2.00 70.00 4.50 3.63 3.78 3.22 3.32 4.40 4 10.00 70.00 2.80 3.20 3.56 2.30 3.30 4.20 5 2.00 50.00 4.80 4.10 4.22 5.50 4.83 5.17 6 10.00 50.00 5.23 4.50 4.22 4.67 4.66 4.83 7 6.00 30.00 4.67 4.60 4.44 4.11 4.63 3.83 8 6.00 70.00 4.67 4.30 4.56 4.78 5.17 5.33 9 6.00 50.00 5.83 5.33 5.50 5.22 5.33 5.83 10 6.00 50.00 5.65 5.17 5.20 5.44 5.44 5.60 Table 5. Analysis of predicted model equation for the sensory characteristics of the cookies prepared with sea tangle powder for pregnant Response Model R-squared 1) F-value Prob > F Equation of on terms of pseudo component Color Quadratic 0.8709 5.39 0.0637 5.75 0.29A 0.16B 0.3AB 0.74A 2 1.B 2 Flavor Quadratic 0.8463 19.27 0.0014 ** + 5.29 + 0.02A 0.01B 0.12AB 1.03A 2 0.88B 2 Taste Quadratic 0.9172 8.87 0.0275 * + 5.2 0.01A 0.1B 0.08AB 0.84A 2 0.56B 2 Texture Quadratic 0.7647 2.60 0.1877 + 5.49 0.35A 0.46B 0.13AB 0.57A 2 1.2B 2 Appearance Quadratic 0.8164 3.55 0.1213 + 5.51 0.03A 0.24B 0.005AB 0.89A 2 0.73B 2 Overall quality Quadratic 0.9020 7.36 0.0380 * + 5.63 0.305A + 0.366B + 0.27AB 0.56A 2 0.98B 2 A: sea tangle powder; B: sugar. 1) 0<R 2 < 1, close to 1 means more significant. * p<0.05, ** p<0.01. 2) 향다시마가루첨가쿠키의향의기호도는 3.20-5.33 의범위를나타냈고 (Table 4), quadratic model 이선정되었으며, p-value 가 0.0014(p<0.01) 로유의적으로나타났다 (Table 5). R 2 값은 0.8463 로신뢰도또한매우높아모델의적합성이인정되었다. Pertubation plot 및반응표면곡선을살펴본결과. 다시마가루와설탕의첨가량이각각 6.0 g, 50 g 일때향의기호도가가장높았고, 어느수준까지증가하다가일정수준에서감소하였으며, 다시마가루가향의기호도에가장큰영향을미치는것을알수있었다 (Fig. 2). 이는다시마가지니고있는특유의향에의한것으로사료되며쿠키의달콤한향과복합되어다시마쿠키의풍미에긍정적인영향을미쳤다고판단된다. 3) 맛다시마가루첨가쿠키의맛의기호도는 3.56-5.50 의범위를나타냈고 (Table 4), quadratic model 이선정되었으며, p-value 가 0.0275(p<0.05) 로유의적인것으로나타났다 (Table 5). R 2 값은 0.9172 로신뢰도또한매우높아모델의적합성 이인정되었다. Pertubation plot 및반응표면곡선을살펴본결과, 다시마가루와설탕의첨가량이증가할수록맛의기호도역시증가하다가일정수준에서감소하였으나두요인모두민감하게작용하지않는것으로나타났다. 일반적으로다시마가루에는다시마가지니는특유의비린맛이있으나쿠키의경우유지와계란등여러재료들의혼합으로인해 (Kim EJ & Lee KS 2015) 쿠키섭취시이미감이느껴지지않은것으로사료된다. 4) 조직감다시마가루첨가쿠키의조직감의기호도는 2.30-5.50 의범위를나타냈고 (Table 4), quadratic model 이선정되었으며, p-value 가 0.1877 로유의성을나타내지않았다 (Table 5). Pertubation plot 및반응표면곡선을살펴본결과, 다시마가루와설탕의첨가량이증가할수록조직감의기호도가증가하다가일정수준에서감소하였으며, 특히설탕의첨가량에예민하게반응한것을확인할수있었다 (Fig. 2). 설탕은쿠키를씹었을때바삭한식감이나도록하는경화제 (hardening agent) 역할을하는데설탕의첨가량이 http://www.ekfcs.org 2017; 33(6):616-624
622 정서영 박영일 이태남 정은경 주나미 Korean J Food Cook Sci Fig. 2. Pertubation plot for the effect of sea tangle powder (A) and Sugar (B) on the sensory characteristics of the cookies prepared with sea tangle powder for pregnant. Fig 3. Pertubation plot, response surface and overlay plot for common area for optimization mixture on the desirability of the cookies prepared with sea tangle powder for pregnant. 반죽의 75% 이상일 경우에는 쿠키가 너무 단단해져 조직 감을 해치는 것으로 보고된 바 있다(Yoo SS & Hong YJ 2012). 이는 본 연구에서 설탕의 첨가량이 증가할수록 쿠 키의 경도가 증가한 것과 일치하는 결과로 설탕의 첨가 량이 쿠키 품질에 미치는 영향이 큰 것을 알 수 있었다. 5) 외관 다시마 가루 첨가 쿠키의 외관의 기호도는 3.30-5.44의 범위를 나타냈고(Table 4), quadratic model이 선정되었으 2017; 33(6):616-624 며, p-value가 0.1213으로 유의성을 나타내지 않았다(Table 2 5). R 값은 0.8164로 신뢰도 또한 매우 높아 모델의 적합 성이 인정되었다. Pertubation plot 및 반응표면곡선을 살 펴 본 결과 다시마 가루 10 g, 설탕 70 g일 때 가장 낮게 나타났으며, 다시마 가루와 설탕의 첨가량이 증가할수록 외관의 기호도가 증가하다 일정 수준에서 감소하였다(Fig. 2). 외관 기호도의 경우 스테비아 잎 첨가 쌀쿠키 최적화 연구(Kim DS 등 2017)에서 스테비아 잎 분말의 첨가량 이 증가할수록 외관의 기호도가 낮아진 것과 유사한 결 http://www.ekfcs.org
Korean J Food Cook Sci 임산부배변활동향상용다시마쿠키제조조건최적화 623 과로, 생리활성을지닌기능성소재라고해도지나친첨가는소비자의기호도에영향을미치므로최적점을도출하는것이필요하다고사료된다. 6) 전반적기호도다시마가루첨가쿠키의전반적인기호도는 3.30-5.83 의범위를나타냈고 (Table 4), quadratic model 이선정되었으며, p-value 가 0.038(p<0.05) 로유의적인것으로나타났다 (Table 5). R 2 값은 0.902 로신뢰가매우높았으며모델의적합성이인정되었다. Pertubation plot 및반응표면곡선을살펴본결과, 다시마가루와설탕의첨가량이증가할수록전반적인기호도가증가하여다시마가루 6.0 g, 설탕 50 g 일때최대이다가감소하였다 (Fig. 2) 부재료인다시마가루의첨가량이증가할수록기호도가감소하는것은패널들이다시마향에익숙하지않은것과첨가량의증가에따라다시마특유의향미가강해지면서나타난것으로보여진다. 4. 다시마가루첨가쿠키의관능최적화 다시마가루첨가쿠키의배합비최적화결과, 각독립변수의예측된최적값은쿠키반죽 100 g 을기준으로환산하여다시마가루 2.49 g, 설탕 21.88 g 인것으로나타났다 (Fig. 3). 이와같이생리활성기능을지닌다시마를활용한식품의개발가능성을확인할수있었다. 다시마가루를첨가한쿠키는영양학적및기능적으로우수해임산부의변비완화에도움이될것으로사료되며품질및기호도면에서도경쟁력이있을것으로판단된다. Ⅳ. 요약및결론 본연구에서는다시마가루를첨가하여임산부의배변활동향상에도움이되는쿠키제조조건의최적화를위해중심합성계획법에따라다시마가루와설탕의양을독립변수로하여실험을계획하였고, 반응표면분석법을통해쿠키의품질특성을분석하였으며관능최적배합비를도출하였다. 실험결과를모델링하고유의성을검증한결과색도 ( 명도, 적색도, 황색도 ), 수분함량은 linear model 이선택되었고경도는 2FI model 이, 퍼짐성은 quadratic model 이선정되었다. 기계적특성중명도, 적색도, 황색도에가장큰영향을미치는것은다시마가루였으며이의첨가량이증가함에따라유의적으로감소하였다 (p<0.01). 경도는설탕이증가함에따라유의적으로증가한반면 (p<0.05) 퍼짐성지수는다시마가루의첨가량이증가할수록유의적으로증가하였다 (p<0.05). 또한다시마가루를첨가한쿠키의관능적특성에대한검사결과, 다시마가루의첨가향이증가할수록색, 향, 맛, 조직감, 외관뿐아니라전반적인기호도도증가하다가일정수준에서감소 하였으며특히향 (p<0.01), 맛 (p<0.05), 전반적인기호도 (p<0.05) 가유의적으로감소한것을알수있었다. 이상의실험결과를바탕으로다시마가루첨가쿠키의관능최적배합비는쿠키반죽 100 g 을기준으로환산해서다시마가루 2.49 g, 설탕 21.88 g 으로산출되었으며, 본연구를통해임산부의변비완화에도움이될뿐만아니라품질및기호도면에서도경쟁력이있을것으로판단되며, 이에대한추후연구의필요성이요구된다. Conflict of Interest No potential conflict of interest relevant to this article was reported. Acknowledgments This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA)(Grant number 316063-3). References AACC. 1995. Approved methods of the AACC. 9th ed. American Association of Cereal Chemists, Washington, DC, USA. Method 10-52, 10-53.01. An SH. 2015. Quality characteristics of cookies made with added wheat sprout powder. Korean J Food Cook Sci 31(6):687-695. Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. J Korean Soc Food Cult 21(5):541-549. Choi BS, Lee IS, Shin JJ, Park MH, Joung HJ. 2003. Common functional problems during pregnancy and association with nutritional status and weight of newborns. Korean J Community Nutr 8(2):138-148. Choi JH, Rhim CH, Kim JY, Yang JS, Choi JS, Byun DS. 1986. Basic studies in the development of alginic acid as a diet for the treatment of obesity. I. The inhibitory effect of alginic acid as a dietary fiber on obesity. Bull Korean Fish Soc 19(3):303-311. Hidaka H, Eida T, Takizawa T, Tokunaga T, Tashiro Y. 1986. Effects of fructooligosaccharides on intestinal flora and human health. Bifidobact Microflora 5(1):37-50. Jung KJ, Lee SJ. 2011. Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida Suringer) powder. J Korean Soc Food Sci Nutr 40(10):1453-1459. Kim DS, Shin JH, Joo NM. 2016. Quality characteristics and optimization of rice muffins prepared by substituting salt with Spergularia marina L. Griseb using response surface http://www.ekfcs.org 2017; 33(6):616-624
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