Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies

삼백초 분말을 첨가하여 제조한 슈거스냅 쿠키의 품질특성

  • Bae, Hyun Joo (Department of Food & Nutrition, Daegu University) ;
  • Lee, Hye Yeon (Department of Food & Nutrition, Daegu University) ;
  • Lee, Jin Hyang (Department of Food & Nutrition, Daegu University) ;
  • Lee, Jun Ho (Department of Food Science & Engineering, Daegu University)
  • 배현주 (대구대학교 식품영양학과) ;
  • 이혜연 (대구대학교 식품영양학과) ;
  • 이진향 (대구대학교 식품영양학과) ;
  • 이준호 (대구대학교 식품공학과)
  • Received : 2010.04.12
  • Accepted : 2010.08.14
  • Published : 2010.08.30


Saururus chinensis powder was added into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%) by partially replacing equivalent amount of wheat flour in cookie formulation, and cookies thus made were evaluated for physicochemical properties and sensory quality by a small semi-trained panel. Thickness and density of cookies increased significantly with increase in Saururus chinensis powder content (p<0.05); however, those of dough were not affected (p<0.05). The pH of both dough and cookies decreased significantly as the level of Saururus chinensis powder increased (p<0.05). Lightness and yellowness decreased significantly as the Saururus chinensis powder content increased while redness increased significantly (p<0.05). Spread factor decreased with the powder addition (p<0.05). Sensory evaluation indicated that samples with higher amount of the powder received higher scores in terms of taste, flavor, and color but not for hardness (p<0.05). Finally, correlation analysis showed that level of Saururus chinensis powder incorporation was well-correlated with most of the physicochemical properties and sensory attributes studied.