다시마의 생리활성과 다시마 분말 첨가 쇼트브레드쿠키의 관능적 특성 연구

Physiological Function of Sea tangle(Laminaria japonia) and Sensory Characteristics of Shortbread Cookies with Sea tangle(Laminaria japonia) Powder

The study was performed to investigate the biological activity of Laminaria japonia for developing functional food, and to evaluate the sensory characteristics of shortbread cookies adding powder of the Laminaria japonia. Laminaria japonia showed highest anti-complementary activity from 23 kinds of edible plants, sea weeds and chinese medicine, as results of tests. In order to examine its blood anti-coagulant effects, Laminaria japonia was extracted with cold water, methanol, hot water, HCl and NaOH. In general, the alkali extract of Laminaria japonia was approximately 13.7 times stronger than the control. The results of sensory characteristics of cookies containing various concentrations(0, 3, 5, 7 and 9%) of Laminaria japonia powder showed that 3% and 5% added samples was significantly more preferable in overall acceptability than others. In conclusion, addition of Laminaria japonia could be useful to improve the quality of cookies and add the functionality of food.