Quality characteristics of cookies added with Spergularia marina Griseb powder

Abstract

In this study, the quality characteristics of cookies with the addition of Spergularia marina Griseb powder (SMGP) were investigated and analyzed by through chemical and sensory evaluation. Cookies were prepared with different levels of SMGP (0, 1, 3, and 9%). Their moisture and crude protein contents decreased after the addition of SMGP, as did their spread factor (p<0.05). Their Hunter's color L and a values significantly decreased with the increase in SMGP level, whereas their b value increased (p<0.05). In the texture analysis, the hardness of the cookies increased according to the increase in concentration of SMGP and showed a significantly high level in the cookies with the addition of 9% SMGP (p<0.05). In the sensory evaluation, the cookies with the addition of 3% and 9% of SMGP had the highest scores in flavor, taste, and texture (p<0.05). The cookies with 3% SMGP addition had the best score in total acceptability. This study suggests that SMGP is a good ingredient for improving the acceptability and functionality of cookies.

Quality and antioxidant properties of wheat cookies supplemented with pak choi powder

“…The higher amount of gluten formed due to the lower water content caused by the high water-holding capacity of PCP (Kim et al, 2014) might explain the increasing hardness values of the PCP-substituted cookies. Similar observations have been reported for cookies incorporated with jujube (Kim et al, 2014), purple kohlrabi (Cha et al, 2014), Spergularia marina (Son et al, 2015), and Codonopsis lanceolata (Song and Lee, 2014) powders.…”

“…However, the water in the PCP cookie formulation is already limited; as a result, the dough remained harder and a lower spread ratio was observed for the PCP-substituted cookies. Similar decreasing trends with respect to the level of ingredient substitution were reported for cookies made from powers of 0-20% jujube (Kim et al, 2014), 0-5% purple kohlrabi (Cha et al, 2014), 0-8% acaiberry (Choi et al, 2014), 0-9% Spergularia marina (Son et al, 2015), 0-70% yam (Suriya et al, 2017), and 0-50% pearl millet (Kulthe et al, 2017). The loss rate appeared to generally decrease with increasing amounts of added PCP in the cookie formulation; however, no significant differences were observed among the samples (p>0.05), which is due to the fact that PCP was introduced into the recipe, which prevents moisture loss during baking process through physicochemical interaction between PCP and the cookie dough that causes bound water to form.…”

“…Rapidly growing concerns about healthy diets have led to studies on wheat-based products supplemented with new natural value-added food ingredients. Cookies with these characteristics have been produced from blends of wheat and powders of chlorella (Bang et al, 2013), jujube (Kim et al, 2014), purple kohlrabi (Cha et al, 2014), acaiberry , Spergularia marina (Son et al, 2015), burdock (Lee, 2017), Takju pomace (Im et al, 2017), Lentinus edodes (Kim and Chung, 2017) and young persimmon fruit (Seong et al, 2017), to name a few. However, there appears to be no information on the use of pak choi in cookie-making.…”

The Content of Certain Groups of Phenolic Compounds and the Biological Activity of Extracts of Various Halophyte Parts of Spergularia marina (L.) Griseb. and Glaux maritima L. at Different Levels of Soil Salinization

“…A promising area of research is the optimization of cultivation methods that maximize the yield of high-quality and functional plant products of wild plant populations and cultural species that are rich in target bioactive compounds, including the potential application of salinity as an effective method for increasing the content of secondary metabolites in plants, especially those of phenolic nature. From this standpoint, rare halophytic species of S. marina and G. maritima, which biological activity and secondary metabolites content has not been studied enough, are promising for use in the food and medical industries [23][24][25].…”

“…In the study of several species of the genus Spergularia, the therapeutic effects and properties of extracts were revealed: hypoglycemic, diuretic, hypotensive, antibacterial, antinociceptive, anti-inflammatory, antioxidant, and cholesterol-lowering properties [21,22]. It is known that S. marina is used in the food industry in South Korea for the development of functional food products and as a supplement-a substitute for salt [23][24][25]. S. marina has been found to have such properties as reduced insulin resistance [26,27], antioxidant activity, anti-inflammatory [28][29][30], antimicrobial [31], and antiadipogenic effects [27], as well as the enhancement of osteoblast differentiation [28] and an inhibitory effect on cancer cells [32].…”