The Quality Characteristics and Hypoglycemic Effect of Cookies Containing Helianthus tuberosus Powder
2013
Park, H.Y., Pusan National University, Busan, Republic of Korea | An, N.Y., Pusan National University, Busan, Republic of Korea | Ryu, H.K., Pusan National University, Busan, Republic of Korea
This study was conducted to evaluate the quality characteristics and the hypoglycemic effect of cookies containing Helianthus tuberosus powder (HTP). To examine the effect of adding HTP, cookies with various HTP contents (0%, 10%, 20%, 30%, 40%) were made and compared for their quality characteristics. The pH of cookie doughs decreased significantly (p0.05) as the content of HTP increased. However, the density did not show significant difference among samples. The spread ratio and loss rate in cookies showed significant increase (p0.05) as the content of HTP increased. However the leavening rate and the hardness of the cookies decreased significantly (p0.05) when HTP content increased. Color measurement also showed significant difference among samples, although the cookie sample with 10% HTP powder showed the highest scores from consumer tests and liking score, the cookie samples with 30% HTP were selected to measure the hypoglycemic effect of Helianthus tuberosus compared to control cookies and bread. Ten healthy subjects in their twenties participated in measuring blood glucose levels after intake of bread, control cookie, or 30% HTP cookie. Blood glucose level was measured after fasting 12 hours, before eating, and 30, 60, 90, and 120 minutes after taking the samples. As a result, the blood glucose levels at 30min after meals showed significant (p0.05) difference among treatments: the lowest when taken the cookies added 30% HTP. However there was no difference in the blood glucose levels at 60min, 90min, and 120min after the sampling.
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