Quality Characteristics of Cookies added with Chungkukjang Powder

Bang, Byung-Ho; Kim, Kwan-Pil; Kim, Minjung; Jeong, Eun-Ja

doi:10.9799/ksfan.2011.24.2.210

Cited by 28 publications

(1 citation statement)

References 12 publications

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“…율피가루 첨가 쿠키의 색도 측정 결과는 The value is Mean±SD (n=3) 3) Different superscripts (a-e) in a row indicate significant differences at p<0.05 by Duncan's multiple range test. 4)*** p<0.001 The value is Mean±SD (n=20)…”

Section: 쿠키의 색도mentioning

confidence: 99%

Quality Characteristics of Cookies Made with Chestnut Inner peel Powder

Shin¹,

Kim²

2017

Journal of the Korea Academia-Industrial cooperation Society

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This study investigated the quality characteristics of cookies made with chestnut inner peel powder and its potential as a food ingredient. Cookies were made with various levels (0, 10, 20, 30, 40%) of chestnut inner peel powder. Dough pieces were baked for 20 minutes at 180℃ in an electrically heated rotary oven for about 10 minutes, and all items were measured after cooling for 24 hours at normal temperature. Quality characteristics were measured by moisture content, leavening rate, loss rate, spread factor, color, texture profile analysis, and sensory evaluations. The moisture content of cookies was significantly affected by increasing chestnut inner peel powder (p<0.001). The spread factor as well as L-value and b-value of cookies significantly decreased with increasing chestnut inner peel powder content (p<0.001). However, hardness and redness (a-value) of cookies significantly increased with increasing chestnut inner peel powder content (p<0.001). The sensory score showed that cookies added with 20% chestnut inner peel powder had higher color, texture, and overall acceptability scores than other samples. As a result, quality of cookies added with 20% chestnut inner peel powder was the most suitable, and we suggest that chestnut inner peel is a good ingredient for increasing the consumer acceptability and functionality of cookies.

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Section: 쿠키의 색도mentioning

confidence: 99%

Quality Characteristics of Cookies Made with Chestnut Inner peel Powder

Shin¹,

Kim²

2017

Journal of the Korea Academia-Industrial cooperation Society

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Quality characteristics of cookies that contain different amounts of chlorella powder

Bang¹,

Kim²,

Jeong³

2013

Korean Journal of Food Preservation

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Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder

Cha¹,

Jung²,

Son³

et al. 2014

Korean Journal of Food Preservation

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In this study, the quality characteristics of cookies with added purple kohlrabi (Brassica oleracea var. gongylodes) powder were investigated and analyzed through chemical and sensory evaluation. Samples were prepared with different levels (0, 1, 3, and 5%) of freeze-dried kohlrabi powder. The addition of Kolarbi powder decreased the moisture and fat contents, but the ash content was significantly increased (p<0.05). The pH and density of the cookie dough decreased significantly with the increasing levels of kohlrabi powder added (p<0.05). The spread ratio of the cookies generally decreased as more kohlrabi powder was added, but the decrease was not statistically significant. The hardness of the cookies increased significantly, however, with the increasing levels of kohlrabi powder added (p<0.05). The Hunter's color L, a, and b values significantly decreased with increasing kohlrabi powder compared to those of the control (p<0.05). In the sensory evaluation, the cookies to which 3 and 5% kohlrabi powder were added showed remarkably higher values for color, taste and appearance. These results suggest that purple kohlrabi powder is a good ingredient for improving the sensory and quality characteristics of cookies.

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Quality Characteristics of Cookies added with Chungkukjang Powder

Cited by 28 publications

References 12 publications

Quality Characteristics of Cookies Made with Chestnut Inner peel Powder

Quality Characteristics of Cookies Made with Chestnut Inner peel Powder

Quality characteristics of cookies that contain different amounts of chlorella powder

Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder

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