ผลของการเติมผงดอกโสนอบแห้งที่มีต่อลักษณะทางกายภาพ คุณค่าทางโภชนาการ และทางประสาทสัมผัสของคุกกี้เนย
The purpose of this study was to investigate the physical, nutritional and organoleptic characteristics of butter cookies added with different levels of dried Sesbania ﬂowers powder (DSFP) as sources of dietary fber, calcium and β-carotene. Cookies were prepared with four different levels of DSFP (0, 3, 6 and 9%) and their colour, hardness, spread ratio, nutritional and sensory characteristics were evaluated. Colour parameters
(lightness (L*), redness (a*) and yellowness (b*)) of butter cookies were measured using a Hunter colorimeter. L* and a* values of butter cookies decreased while b* value increased with increase in level of DSFP from 0 to 9%. Textural quality revealed that incorporation of increasing amount of DSFP from 0 to 9% increased hardness of the butter cookies. The spread ratio of control cookie was higher than that of cookies containing 3, 6 and 9% of DSFP. In addition, the contents of protein, fat, dietary fber, calcium and β-carotene in the butter cookies increased with incorporation of increasing levels of DSFP. Sensory evaluation revealed that overall desirability scores were signifcantly different between control and DSFP incorporated cookies (p<0.05). The butter cookie showed that 3% incorporation of DSFP was more acceptable. Thus, the results showed the possibility of utilizing DSFP to improve the nutritional properties of butter cookies.
Kijparkorn, S., Plaimast, H. & Wangsoonoen, S. (2010). Sano (Sesbania javanica Miq.) flower as a pigment source in egg yolk of laying hens. Thai Journal of Veterinary Medicine. 40(3), 281-287. (in Thai)
Panichakornkul, W. (2016). Effects of drying temperatures on quality of dried Sernania flowers (Sesbania Javacica Miq) and it’s application in bread. VRU Research and Development Journal Science and Technology. 11(1), 47-55. (in Thai)
AOAC (2012). Official methods of analyses (17th Ed.). Washington DC: Association of Official Analytical Chemists.
Ames, B.N., Shigenaga, M.K. & Hagen, T. M. (1993). Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United State of America. 90(17), 7915-7922.
Arshad, M.U., Anjum, F.M. & Zahoor, T. (2007). Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chemistry. 102, 123-128.
Barak, S., Mudgil, D. & Khatkar, B. S. (2013). Effect of composition of gluten proteins and dough rheological properties on the cookie-making quality. British Food Journal. 115, 564-574.
Chauhan, A., Saxena, D.C. & Singh, S. (2015). Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT-Food Science and Technology. 63(2), 939-945.
Dachana, K. B., Rajiv, J., Indrani, D. & Prakash, J. (2010). Effect of dried Moringa (Moringa olefera Lam.) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics of cookies. Journal of Food Quality. 33, 660-677.
Drisya, C.R., Swetha, B.G., Velu, V., Indrani, D. & Singh, R.P (2015). Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characeteristics of cookies. Journal of Food Science and Technology. 52(1), 500-506.
Dweyer, J., Navab, M., Dwyer, K., Hassan, K., Sun, P., Shircore, A., Hama-Levy, S., Hough, G., Wang, X. & Drake, T. (2001). Oxygenated carotenoid lutein and the progression of early atherosclerosis. Circulation. 103, 2922-2927.
Ingle, M., Ingle, M.P., Thorat, S.S., Nimbalkar, C.A. & Nawkar, R.R. (2017). Nutritional evaluation of cookies enriched with beetroot (Beta vulgaris L.) powder. International Journal of Current Microbiology and Applied Sciences. 6(3), 1888-1896.
Jan, R., Saxena, D.C. & Singh, S. (2016). Physico-chemical, textural, sensory and antioxidant characteristics of gluten-Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour. LWT - Food Science and Technology. 71, 281-287.
Jeltema, M.A., Zabik, M.E. & Thiel, L.J. (1983). Prediction of cookie quality from dietary fiber components. Cereal Chemistry. 60, 227-230.
Kohlrneier, L. & Hastings, S.B. (1995). Epidemiologic evidence of a role of carotenoids in cardiovascular disease prevention. American Journal of Clinical Nutrition. 62, 1370S-6S.
McWatters, K. H. (1978). Cookie baking properties of defatted peanut, soybean and field pea flours. Cereal Chemistry. 55(6), 853-863.
Mancebo, C.M., Rodriguez, P. & Gomez, M. (2016). Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. LWT-Food Science and Technology. 67, 127-132.
Mudgil, D., Sheweta Barak, S. & Khatkar, B.S. (2017). Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. LWT-Food Science and Technology. 80, 537-542.
Nishia, K., Muranakaa, A., Nishimotob, S., Kadotac, A. & Sugahara, T. (2012). Immunostimulatory effect of β-cryptoxanthin in vitro and in vivo. Journal of Functional Foods. 4, 618-625.
Palozza, P., Muzzalupo, R., Trombino, S., Valdannini, A. & Picci, N. (2006). Solubilization and stabilization of β-carotene in niosomes: delivery to cultured cells. Chemistry and Physics of Lipids. 139, 32-42.
Pareyt, B. & Delcour, J.A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition. 48, 824-839.
Purlis, E. & Salvadori, V.O. (2007). Bread browning kinetics during baking. Journal of Food Engineering. 80, 1107-1115.
Sanusi, R.A. & Adebiyi, A.E. (2009). Beta carotene content of commonly consumed foods and soups in nigeria. Pakistan Journal of Nutrition. 8(9), 1512-1516.
Sharma, P., Velu, V., Indrani, D. & Singh, R.P. (2013). Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies. Food Research International. 50(2), 704-709.
Singh, J., Singh, N., Sharmab, T.R. & Saxena, S.K. (2003). Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chemistry. 83, 387-393.
Snodderly, D.M. (1995). Evidence for protection against age-related macular degeneration by carotenoids and antioxidant vitamins. American Journal of Clinical Nutrition. 62, 1448S-61S.
Tangvarasittichai, S., Sriprang, N., Talabporn Harnroongroj, T. & Changbumrung, S. (2005). Antimutagenic activity of Sesbania javanica Miq. Flower DMSO extract and its major flavonoid glycoside. Southeast Asian Journal of Tropical Medicine and Public Health. 36(6), 1543-1551.
van Poppel, G. & Goldbohm, R.A. (1995). Epidemiologic evidence for β-carotene and cancer. American Journal of Clinical Nutrition. 62, 1393S-402S.
Ziegler, R.G., Colavito, E.A., Hartge, P., McAdams, M.J., Schoenberg, J.B., Mason, T.J. & Fraumeni, J.F. (1996). Importance of α-carotene, β-carotene, and other phytochemicals in the etiology of lung cancer. Journal of the National Cancer Institute. 88, 612-615.
Zilic, S., Kocadaglıc, T., Vancetovic, J. & Gokmen, V. (2016). Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. LWT-Food Science and Technology. 65, 597-603.
Copyright (c) 2018 วารสารวิจัยราชภัฏพระนคร สาขาวิทยาศาสตร์และเทคโนโลยี (PHRANAKHON RAJABHAT RESEARCH JOURNAL SCIENCE AND TECHNOLOGY)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
โปรดกรอกเอกสารและลงนาม "หนังสือรับรองให้ตีพิมพ์บทความในวารสารวิจัยมหาวิทยาลัยราชภัฏพระนคร สาขาวิทยาศาสตร์และเทคโนโลยี" ก่อนการตีพิมพ์