• Title, Summary, Keyword: cookie and cookie formulation

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Characterization and Process Optimization of Cookies Prepared with Steamed Liriopis tuber Extract Using Response Surface Methodology (증숙 맥문동을 첨가한 쿠키의 품질 특성 및 제조조건 최적화)

  • Lee, Hyun Jung;Kim, Minji;Lee, Seoyoun;Kim, Doohyun;Kim, Won Baek;Park, So Hae;Lee, Heeseob
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.3
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    • pp.381-388
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    • 2017
  • This study was performed to evaluate the effects of Liriopis tuber (SLT) extracts on cookie production conditions for reduction of sugar usage through response surface methodology (RSM). The experimental conditions were designed according to the central composite design with 17 experimental points, including three replicates for three independent variables such as the amounts of SLT extracts, butter, and sugar. The experimental data on quality and sensory evaluation of cookies were fitted with various models, and accuracy of the equations was analyzed by ANOVA. Among various responses, spread ratio, sugar content, lightness, redness, hardness, and sensory properties of color, texture, sweetness, appearance, and overall quality showed significant correlations with the contents of three independent variables. From these results, the optimum formulation of cookies for reduced usage of sugar was calculated as SLT extract 6.84 g, butter 47.20 g, and sugar 36.02 g. Optimized cookies showed improved sensory properties but no difference in sweetness compared to control cookies.

The Quality Characteristics of Cookies Prepared with Agaricus blazei Murill (아가리쿠스 버섯 가루를 첨가한 쿠키의 최적화 연구)

  • Lee, Heejeong;Jeong, Hee Sun;Joo, Nami
    • Korean journal of food and cookery science
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    • v.31 no.2
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    • pp.175-184
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    • 2015
  • The purpose of this study was to determine the optimal mixing ratio of Agaricus blazei Murill powder and butter in the preparation of cookies. The experimental design utilized herein was based on central composite design for response surface methodology, which included 10 experimental points, including 2 replicates for Agaricus blazei Murill 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 final mixed product. The spread ratio increased significantly with an increase in Agaricus blazei Murill powder and butter (p<0.05). The response surface methodology was applied to evaluate the effect of Agaricus blazei Murill powder and butter on cookie moisture and color (L, a) (p<0.001). Sensory evaluation showed significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05) and overall quality (p<0.01) in the predicted model. The optimum formulation by numerical and graphical methods was calculated as follows: Agaricus blazei Murill powder 3.63 g, butter 55.37 g.

Quality Characteristics of Rice Cookies Prepared with Yacon (Smallanthus Sonchifolius) Powder (야콘 가루를 첨가한 쌀쿠키의 이화학적 품질 특성)

  • Lee, Jeong-Ae
    • Culinary science and hospitality research
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    • v.20 no.3
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    • pp.100-112
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    • 2014
  • This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.

Optimizing Production Conditions for Germinated Brown Rice Cookies Prepared with Onion Powder (양파가루 첨가 발아현미쿠키의 제조조건 최적화)

  • Park, So-Yeon;Jung, Eun-Kyung;Joo, Na-Mi
    • Journal of the Korean Society of Food Culture
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    • v.25 no.6
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    • pp.779-787
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    • 2010
  • The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies 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 the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.

Quality characteristics of cookies added with jujube powder (대추분말을 첨가한 쿠키의 품질 특성)

  • Kim, Min Jung;Choi, Ji Eun;Lee, Jun Ho
    • Korean Journal of Food Preservation
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    • v.21 no.1
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    • pp.146-150
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    • 2014
  • The feasibility of incorporating jujube powder as a value-added food ingredient in cookies was investigated. The amount of jujube powder added (0~20%) was found to have significantly affected the cookie quality (p<0.05). Furthermore, the pH ranged from 6.16 to 6.69, and moisture content gradually increased from 4.11% to 4.76%, while the spread ratio and loss rate have significantly decreased with the increasing levels of the powder added (p<0.05). Lightness decreased; however, the redness and yellowness, as well as hardness, have significantly increased with the higher amount of jujube powder in the formulation (p<0.05). In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was significantly increased (p<0.05) without remarkable differences between the control and 5% sample, and 15% and 20% sample (p>0.05). The consumer acceptance test indicated that the addition of jujube powder of up to 10% had a favorable effect on the consumer preferences in general. Based on the overall observation, the cookies with 5~10% jujube powder is recommended for taking advantage of the functional properties of jujube powder without sacrificing the sensory quality.

Quality Characteristics of Wheat flour Dasik by the addition of Turmeric powder (강황가루를 첨가한 진말다식의 품질특성)

  • Yoon, Sook-Ja;Choi, Eun-Hi
    • Culinary science and hospitality research
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    • v.17 no.3
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    • pp.132-140
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    • 2011
  • The objective of this study is to evaluate the quality characteristics of turmeric powder Dasik, a Korean traditional cookie, prepared by different additions of turmeric powder(0%, 1%, 2%, 3%, 4%). The result of the study is as follows. As the level of turmeric powder in the formulation increased, the moisture contents of the samples increased. As the content of the turmeric powder increased, the L-values of the turmeric powder Dasik significantly decreased, and the a- and b-values also significantly increased. Also, the hardness, gumminess, springiness, cohesiveness and chewiness of the turmeric powder Dasik increased, whereas its adhesiveness decreased as the amount of turmeric powder increased. The sensory evaluation results showed that the 2% turmeric powder sample showed the highest preference scores; therefore, the 2% turmeric powder Dasik prepared with 98g of flour, 2g of turmeric powder, and 80g of honey was chosen as the most preferred product. It is expected that the development of Dasik added with functional food such as turmeric powder can influence the use of turmeric and increase the consumption of Korean traditional cookies.

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Study on Community Gardens for Village Development Projects (마을만들기 사업을 위한 공동체정원 조성에 관한 연구)

  • Jeong, Nara;Jeong, Myeongil;Han, Seungwon;Kim, Jaesoon
    • Journal of People, Plants, and Environment
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    • v.20 no.1
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    • pp.7-17
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    • 2017
  • Community gardens provide the community with a green area for its residents to enjoy and socially interact with other gardeners. The expected benefits of participating in a community garden, aside from greater access to fresh produce, include increased mental health as well as improved general well-being stemming from increased exercise and socialization. The following is the research result conducted to provide a basic data for the construction of a community garden in a village. Once a community garden is put in place, the residents would intend to utilize it for their rest, stroll, exercise and appreciation. The number of respondents who would use a garden more than once a week turned out to be high, the reason behind which is construed as their willingness to utilize the garden as a place where they could relatively spend more leisure time later on given that the higher the respondents' age became, the more often they would use the garden. Furthermore, as weekday afternoons' or weekend afternoons' participation has been high, it would be desirable if the garden revitalization or a community programs were conducted in line with this timeframe. The efficiency of the community garden would be enhanced when it is located within one kilometer where a person can walk in about 20 minutes. It is anticipated that once the community garden is built, it would be utilized as local residents' hobby place and that it could serve as urban green space conducive to improving the landscape of a village, and overall, there are high expectations relating to this. As living infrastructure, the community garden can be utilized not just as a space for local residents' leisure activities and rest areas but for their interactions. Thus, it is estimated that instead of applying a cookie-cutter garden design to all communities, a formulation of a garden needs to be made in a way that designs the space reflective of the characteristics of a community and that introduces needed facilities.