Quality Characteristics of Cookies Added with Nelumbo nucifera G. powder

연근분말을 첨가한 쿠키의 품질특성

  • Lee, Eun-Jun (Department of Hotel Foodservice Management, Chungwoon University) ;
  • Kim, Hyeong-Il (Department of Culinary Arts, Mayfield Hotel School) ;
  • Hong, Geum-Ju (Department of Hotel Foodservice Management, Chungwoon University)
  • 이은준 (청운대학교 호텔조리식당경영학과) ;
  • 김형일 (호텔외식조리학부) ;
  • 홍금주 (청운대학교 호텔조리식당경영학과)
  • Received : 2011.05.11
  • Accepted : 2011.07.05
  • Published : 2011.08.31


This study was conducted to investigate the effect of Nelumbo nucifera G. (NN) powder on cookie quality characteristics. The cookies were made with various NN powder levels (1, 3, and 5%). Crude fiber, crude ash, and the Mg contents of cookies with added NN powder were higher in concentration than those of the control group. Salinity of NN-powder added groups was not significantly different when it was compared with the control group's salinity. No significant difference among the groups were observed for specific volume, but the width determined by water content in the dough decreased as the amount of added NN powder increased. The L-value of the cookies was significantly larger than that of the control group. The a- and b-values were the highest for the 5% substituted NN flour. According to the sensory evaluation of the cookies, scores for color, flavor, and texture increased with increasing amounts of added NN powder. The overall acceptance of the 3% NN added cookies was greater than that of the 1 and 5% cookies.


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