로스팅 조건에 따른 카카오 닙 첨가 쿠키의 품질 특성 및 항산화 활성의 최적화

This study conducted to verify the effect of roasting conditions of cacao bean on the quality characteristics and antioxidant effect of cookies using response surface methodology. A central composite design was carried out to optimize roasting conditions which were consisted of two independent variables: roasting time (5～25 min, X₁) and roasting temperature (110～170℃, X₂). The quality characteristics and the antioxidant activity of cookies were measured as dependent variables. In case of quality characteristics of cookies, as the results, the experimental value was increased according to the increasing of degree of roasting in all properties except the moisture content and the density. In addition, it was found that the roasting temperature affected the characteristics rather than the roasting time. The antioxidant effect of cookies also showed higher activity as the roasting degree increased such as by the roasting time and the temperature. It was predicted to be 15.00～22.54 min of roasting time and 140.00～169.65℃ of roasting temperature among the optimum range of roasting conditions selected as the experimental value of baking loss, spread factor and antioxidant activity.