한국조리학회지 (Culinary science and hospitality research)
- 제5권2호
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- Pages.133-146
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- 1999
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
녹차의 품질에 따른 쿠키의 Texture에 관한 연구
A study on the texture of cookie depending the quality of green tea
초록
Green tea is popular as health food these days and has effects of anti-cancer and an-agering. A various Foreign countries produce green health cookie adding the first, the second and third classes green tea on a commercial. The cookie is produced by wheat flour adding 4% green tea. The changes of taste depending on the quality of green tea are examined through the five sense and the mechanical inspection. The results are as follow: First, as the quality of green tea is higher score is achieved. Second, as the quantity of green tea is increased, the goods are harder in the five sence inspection. Third, as the quality of green tea is higher, brightness is lower in the measurement of color. Therefore, this study indicates that it is desirable to use the good qualify of green tea in case of producing cookie on a commercial scale.
키워드