• Title, Summary, Keyword: cookie and cookie formulation

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Effect of Broccoli Powder on Consumer Perception and Sensory Characteristics of Cookies

  • Lee, Jun-Ho;Lee, Hye-Young
    • Preventive Nutrition and Food Science
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    • v.15 no.4
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    • pp.335-339
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    • 2010
  • The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

Optimization of Cookies Prepared with Mori cortex radicis Powder (상백피 분말 첨가 쿠키의 제조조건 최적화)

  • Park, Young Il;Joo, Nami
    • The Korean Journal of Food And Nutrition
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    • v.27 no.3
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    • pp.522-531
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    • 2014
  • The purpose of this study was to investigate the antioxidant effects of Mori cortex radicis powder and to determine the optimal composite recipe by testing different amount of Mori cortex radicis powder and sugar in cookies prepared with Mori cortex radicis powder. In regard to its antioxident effects, Mori cortex radicis powder had a total phenolic content and DPPH free radical scavenging activity of 149.56 mg GAE/g and $137.77{\mu}g/mL$, respectively. The response surface methodology was used to obtain ten experimental points (including two replicates for Mori cortex radicis powder and sugar) and Mori cortex radicis cookie formulation was optimized using rheology. The results of the sensory evaluation produced significant values for color (p<0.05), texture (p<0.05), sweetness (p<0.01) and overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), redness (p<0.01) and spread ratio (p<0.5). As a result, the optimum formulations obtained by numerical and graphical methods were found to be 16.84 g of Mori cortex radicis powder and 64.42 g of sugar.

Optimized Recipe for Cookies with Dried Danggue Powder Determined by Response Surface Methodology (당귀분말을 첨가한 냉동쿠키 제조 조건의 최적화)

  • Joo, Na-Mi;Lee, Sun-Mee;Jeong, Hee-Sun
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.3
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    • pp.421-429
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    • 2009
  • This study was conducted to develop a recipe for a nutritional cookie containing Danggue powder, and to achieve an optimal ingredient composition and texture that would appeal to consumers of all ages. To reduce its content, wheat flour was partially substituted with Danggue in the formulation. Response surface methodology was used to analyze the measured results and showed 16 experimental points, including 2 replicates for the Danggue powder, brown sugar, and butter ingredients. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product. The sensory evaluation results indicated significant differences between samples for color (p<0.01), flavor (p<0.01), texture (p<0.05), and overall quality (p<0.05). As a result, the optimal ingredient levels for sensory quality were determined as 4.83 g of Danggue powder, 70.46 g of brown sugar, and 86.08 g of butter.

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Physicochemical and sensory evaluation of wheat cookies supplemented with burdock powder (우엉 분말을 첨가한 쿠키의 물리화학적 및 관능적 평가)

  • Lee, Jun Ho
    • Korean Journal of Food Preservation
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    • v.24 no.8
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    • pp.1053-1059
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    • 2017
  • Burdock powder (BP) has shown diverse functional activities; thus, it seems a good way to increase its consumption by incorporating BP into suitable food products such as cookies. Studies were carried out on cookies prepared by incorporating BP (2%, 4%, 6%, and 8%) into wheat flour. The cookie dough and cookies were evaluated for their physical, chemical, and sensory characteristics. The pH and density of cookie doughs ranged from 6.70-6.85 and 1.19-1.21, respectively, with no remarkable differences. Moisture content and spread factor of cookies appeared to increase with higher content of BP in the formulation but did not show significant differences (p>0.05). For color values of cookie surface, $L^*$, $a^*$, and $b^*$-values significantly decreased as a result of BP substitution (p<0.05). The cookies became crispier as indicated by the reduction in the breaking strength value from 26.71 to 17.83 N. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of BP, and they were well correlated. Hedonic sensory results indicated that cookies supplemented with 2% BP received the most favorable acceptance scores for all sensory attributes evaluated. Overall, cookies with BP could be developed with improved physicochemical qualities as well as consumer acceptability.

Quality Characteristics of Cookies Added with Broccoli (Brassica oleracea var. italica Plenck) Powder (브로콜리 첨가 쿠키의 품질 특성 연구)

  • Lim, Eun-Jeong;Kim, Ji Young
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.2
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    • pp.210-215
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    • 2009
  • In this study, we evaluated the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of broccoli (Brassica oleracea var. italica Plenck) powder. Cookies containing broccoli powder evidenced significantly lower L value than were noted in the control. The L values of brightness decreased significantly with the addition of broccoli powder to the cookie formula. The a values also decreased significantly with the addition of broccoli powder. The b value of yellowness increased significantly with increasing amounts of broccoli powder added to the cookie formula. The spread ratio increased proportionally with the quantity of broccoli powder added to the cookie formulation. The loss rate and leavening rate of the samples to which 7% and 9% broccoli powder was added were higher than those noted in the samples to which 3% and 5% broccoli powder was added. In terms of hardness, the values were significantly reduced in accordance with the amount of added broccoli powder. The results of our sensory evaluation demonstrated that the sample to which 7% powder was added was significantly more preferable in terms of overall acceptability than others. The quality characteristics of the 7% added samples evidenced significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies.

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Quality Characteristics and Antioxidant Activities of Cookies Supplemented with Aronia Powder (아로니아 분말을 첨가한 쿠키의 품질 특성과 항산화 활성)

  • Lee, Jun Ho;Choi, Ji Eun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.7
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    • pp.1071-1076
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    • 2016
  • The feasibility of incorporating aronia powder (AP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. AP was incorporated into cookies at amounts of 0, 1, 2, 3, and 4% (w/w) based on total weight of wheat flour. The pH level of cookie dough decreased significantly with increasing levels of AP (P<0.05), whereas moisture content and density were not directly affected by levels of AP incorporation. The spread ratio increased significantly upon addition of AP; however, it was not significantly affected by level of AP incorporation. The loss rate of cookies decreased significantly with increasing levels of AP (P<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (P<0.05) with increasing levels of AP. Use of AP significantly decreased hardness of cookies (P<0.05), but no significant differences were found between control and 1% sample, 1% and 2% sample, 2% and 3% sample, and 3% and 4% sample (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated by AP addition, and they increased significantly as AP concentration increased in the formulation (P<0.05). Correlation analysis indicated that acceptances of color and chewiness were negatively correlated well with the level of AP incorporation, density and moisture content of cookie dough, and cookie redness, whereas they were positively correlated with pH of cookie dough, loss rate, and hardness (P<0.01 or P<0.05). Finally, consumer acceptance test indicated that the highest levels of AP incorporation (4%) had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of AP (2%) are recommended based on overall scores to take advantage of the antioxidant properties of AP without sacrificing consumer acceptability.

Optimization of Germinated Brown Rice Cookie with Added Spinach Powder (시금치 가루를 첨가한 발아현미쿠키의 최적화)

  • Lee, Hee-Jeong;Joo, Na-Mi
    • Korean journal of food and cookery science
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    • v.26 no.6
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    • pp.707-716
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    • 2010
  • Germinated brown rice is a useful material that contains natural nutrients and biologically active substances. This study was conducted to develop a optimal composite recipe for functional germinated brown rice cookie with added spinach (spinacia oleracea L) powder and with high preference in all age groups. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for spinach, sugar, and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of spread ratio decreased significantly with increases in spinach powder, sugar, and butter(p<0.01). L value shows that lightness decreased significantly with an increase in sugar(p<0.05), but the a and b values were not significant. Sensory evaluation found significant values for color(p<0.05), flavor(p<0.05), texture(p<0.05) and overall quality(p<0.05) in the predicted model. The optimum formulation by the numerical and graphical methods was calculated as follows: spinach powder 3 g, sugar 35.5 g butter 54.4 g.

Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology (반응표면분석법을 이용한 천년초 줄기 분말 첨가 쿠키의 품질특성 및 최적화)

  • Jung, Bok-Mi;Kim, Dah-Sol;Joo, Nami
    • Korean journal of food and cookery science
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    • v.29 no.1
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    • pp.1-10
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    • 2013
  • The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa powder and determine the optimal composite recipe by three different amounts of Opuntia humifusa powder, sugar and butter in cookies prepared with Opuntia humifusa powder. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of $6.64{\pm}0.54mg/g$ and $90.12{\pm}0.42%$, respectively. response surface methodology was used to obtain sixteen experimental points(including three replicates for Opuntia humifusa powder, sugar and butter) and Opuntia humifusa cookie formulation was optimized using rheology. The results of the sensory evaluation produced very significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05), sweetness (p<0.05), appearance (p<0.05), overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), hardness (p<0.001), lightness (p<0.001), redness (p<0.001), yellowness (p<0.01). As a results, the optimum formulations obtained by numerical and graphical methods were found to be 3.11 g of Opuntia humifusa powder, 35.00 g of sugar and 50.54 g of butter.

Quality and Antioxidant Properties of Cookies Supplemented with Cabbage Powder (양배추 분말을 첨가한 쿠키의 품질 및 산화방지 활성)

  • Lee, Yeong Mi;Lee, Jun Ho
    • Food Engineering Progress
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    • v.21 no.1
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    • pp.93-98
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    • 2017
  • The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

Quality Characteristics of Rice Cookies Prepared with Stevia rebaudiana Leaf (스테비아(Stevia rebaudiana)잎 첨가 쌀쿠키의 품질 특성)

  • Kim, Dah-Sol;Shin, Jihun;Joo, Nami
    • Journal of the Korean Dietetic Association
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    • v.23 no.1
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    • pp.14-26
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    • 2017
  • The purpose of this study was to determine the optimal recipe of rice cookies with two different amounts of Stevia rebaudiana leaf and grape seed oil, using a central composite design (CCD). In addition, mixing conditions of rice cookies were optimized by sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). RSM was used to obtain 10 experimental points (including two replicates of Stevia rebaudiana leaf and Grape seed oil), and the formulation of Stevia rebaudiana leaf added rice cookies was optimized using rheology. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, sweetness, moisture, pH, and density (P<0.001), results of the sensory evaluation showed significant values for color, flavor, taste, texture, appearance, and overall quality (P<0.05). As a results, optimal sensory ratio was found to be 1.98 g of Stevia rebaudiana leaf and 37.94 g of Grape seed oil.