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KMID : 0525720110160040254
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Journal of Chitin and Chitosan
2011 Volume.16 No. 4 p.254 ~ p.261
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Quality Characteristics of Korean Traditional Fried Cookie(Maejakgwa) Prepared with Chitosan during Storage
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Park Geum-Soon
Park Eo-Jin
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Abstract
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The purpose of this study was to investigate the quality characteristics of Korean Traditional Fried Cookie(Maejakgwa) prepared with various concentrations of chitosan(0, 0.1, 0.3, 0.5%). Moisture contents of maejakgwa was lower as the additive increased. As the chitosan content increased, pH and acidity were increased. 2.2-diphenyl-1-picryl hydrezyl(DPPH) radical scavenging activity was improved significantly the addition of the chitosan and decreased as storage period increased. Thiobarbituric acid(TBA) value was lower in maejakgwa made with 0.1, 0.3, 0.5% chitosan than in the control. Color value of maejakgwa showed decreased L ** value and ad increased a * and b ** value with increasing chitosan concentrations. The hardness of maejakgwa was increased with the increase of storage period and increased with increase of chitosan. The total viable cells in the maejakgwa with chitosan showed 6.2~6.6×10 CFU/g which was the lowest in the beginning of storage period but as the storage period was longer, the total viable cells increased in all of the samples. In the sensory evaluation, the maejakgwa prepared with 3~5% added chitosan received higher acceptance scores for the properties of appearance, flavor, taste, texture(crispness, adhesiveness) and overall acceptability. The results show that addition of the chitosan to foods with fat such as maejakgwa a would be a useful way to enhance the antioxidant quality, sensory characteristics and shelf life.
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KEYWORD
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chitosan, maejakgwa, quality characteristics
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