Abstract
This study was conducted to evaluate the quality characteristics and the hypoglycemic effect of the cookies which are added helianthus tuberosus powder. To examine the availability of helianthus tuberosus powder, the cookies with variable contents of helianthus tuberosus powder(0%, 10%, 20%, 30%, 40%) over the flour quantity were made. After that, they were compared their quality characteristics. Then make healthy twenties(n=10) intake with bread, control cookie which doesn’t include helianthus tuberosus powder and the cookie containing 30% of helianthus tuberosus powder so that comparing blood glucose. It was measured at fasting status, 30, 60, 90, and 120 minutes after meals.
The results of measuring the quality characteristics of the cookies containing helianthus tuberosus powder were as follows : In pH of the cookie dough, the more helianthus tuberosus powder (10%, 20%, 30%, 40%), the more significant (p<0.05) decrease in comparison with a control group. Density of cookie dough doesn’t show significant differences. In regard to spread ratio, there isn’t significant differences between a control group and cookies added 10% of helianthus tuberosus powder. But in contrast to a control group, cookies added 20%, 30%, 40% of helianthus tuberosus powder show significant(p<0.05)increase. And cookies added 40% of helianthus tuberosus powder have the strongest spread ratio. When it comes to leavening rate, the more helianthus tuberosus powder in cookie, the more significant decrease(p<0.05). About loss rate, the more helianthus tuberosus powder in cookie, the more significant increase(p<0.05). With regard to L(brightness value) and b(yellowness) of color, the more helianthus tuberosus powder in cookie, the more significant(p<0.05) decrease, and a(redness) of color increase. In terms of hardness, in contrast with a control group, the more Helianthus tuberosus powder(10%, 20%, 30%) in cookie, the more decrease. The cookie containing 40% of helianthus tuberosus powder indicates significant(p<0.05)decrease. After observing the cookies, it was found that the more helianthus tuberosus powder in cookies, the more dark color on cookies. Moreover, by increasing the quantity of helianthus tuberosus powder, the surface of cookies become moist and more shiny.
On a sensory test, cookies added 10% of helianthus tuberosus powder have the highest score on appearance, color, taste, texture, purchase intention and overall acceptability. When it comes to flavor, cookies added 20% of helianthus tuberosus powder have the highest score. Cookies added 40% of helianthus tuberosus powder get the lowest score.
In regard to nutritional contents, cookies added helianthus tuberosus powder has lower calory and fat. In blood glucose test, I measured blood glucose on fasting status, 30minutes, 60minutes, 90minutes, 120minutes after taking bread, control cookies, cookies added 30% helianthus tuberosus powder. As a result, blood glucose on fasting status shows no difference. Blood glucose after meals 30minutes shows significant(p<0.05) difference, and the least decrease on blood glucose reaction curve when it comes to cookies added 30% of helianthus tuberosus powder. 60minutes, 90minutes, and 120minutes after meals, there was not significant differences. It shows that cookies added 30% of helianthus tuberosus powder help to control increasing of blood glucose.