Quality Characteristics of the Sugar Cookies with varied levels of Resistant Starch

난소화성 전분의 대체수준을 달리한 슈거 쿠키의 품질 특성

  • Lee, In-Seon (Department of Food Science and Nutrition, Yongin University) ;
  • Kang, Nam-E (Department of Food and Nutrition, Eulji University)
  • 이인선 (용인대학교식품영양학과) ;
  • 강남이 (을지대학교식품과학부식품영양학)
  • Published : 2007.09.30

Abstract

Physicochemical and sensory characteristics of cookies with various levels of resistant starch were investigated in this study. Dough pH of 30% substituted sample group had significantly the highest value than that of all(p<0.05). Water contents of Dough were decreased with increased levels of the resistant starch in cookie preparation. The spreadability was increased as the addition levels of the resistant starch were increased. The Hunter L and a values of 30% substituted sample group had the highest values of all(p<0.05). Results of sensory characteristics of 30% substituted sample group showed significantly the lower values in hardness and crack than those in the other groups at p<0.05. Acceptance tests of cookies with 10 and 20% substituted sample groups showed higher values in savory flavor and overall acceptability than those of others.

Keywords

physicochemical characteristic;sensory characteristic;resistant starch;cookie

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