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KMID : 0664320180240010031
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Journal of the Korean Dietetic Association
2018 Volume.24 No. 1 p.31 ~ p.47
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Development of Cookies with Brewer’s Yeast and Beans to Improve Skin Health of Lactating Women
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Lee Yeon-Je
Kim Dah-Sol
Jung Eun-Kyung
Joo Na-Mi
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Abstract
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The purpose of this research was to provide basic information for cookies made with black soybeans, chick peas, lentils, oatmeal, and brewer’s yeast and to establish the optimum formula for the development of low glycemic index (GI) cookies with high biotin content for lactating women. This study was performed to determine the optimal composite recipe of oatmeal cookies with two different concentrations levels of bean powder (black soybeans, chick peas, lentils) and brewer’s yeast using a central composite design. In addition, the mixing conditions of oatmeal cookies were optimized using response surface methodology of sensory evaluation and mechanical and physicochemical analysis. As a result, mechanical and physicochemical analyses showed significant values for lightness, redness, yellowness, hardness, and water content (P＜0.05), while sensory evaluation showed significant values for flavor, taste, crispness, and overall acceptability (P＜0.05). The optimal sensory combination was suggested to be 3.73 g of bean powder and 1.59 g of brewer’s yeast. Considering all outcomes obtained throughout the experiments, brewer’s yeast, black soybeans, chick peas, lentils, and oatmeal are suitable ingredients for increasing functionality and consumer acceptability of cookies. In addition, these results are expected to be useful in producing cookies of optimal quality, contributing to the development of various nutritious foods, and improving the food industry for lactating women.
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KEYWORD
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brewer’s yeast, oatmeal cookie, sensory evaluation, optimization, response surface methodology
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