Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Comparative of Physicochemical and Sensory Quality Characteristics of Cookies added with Barleys and Oatmeals

보리와 귀리첨가 쿠키의 이화학적 및 관능적 품질특성비교

  • 이정애 (대구가톨릭대학교 가정관리학과) ;
  • 박금순 (대구가톨릭대학교 가정관리학과) ;
  • 안상희 (대구가톨릭대학교 가정관리학과)
  • Published : 2002.04.01
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Abstract

The purposes of this study were to provide the basic information on the cookies made with barley and oatmeal powder and to establish an optimum formula for the development of cookies with high content of fiber. Cookie samples were prepared with barley and oatmeal at various mixing ratios (2:0, 1:1, 2:1, 0:2), and the chemical properties, textural characteristics, and sensory properties of them were evaluated. The contents of carbohydrate and moisture of barley cookies were higher than oatmeal cookies, but the contents of crude protein, crude fat, crude ash and total fiber of oatmeal were higher than those of barley. The moisture content was the highest in the cookies of oatmeal and the lowest in barley-used ones. The cookie volume was increased by the addition of barley and oatmeal. The results of sensory evaluation showed that the cookies containing barley and oatmeal (2:1) was significantly more preferable in overall acceptability than the others. Hunter color test showed that the lightness was the highest in control, but the redness and yellowness were increased in the cookies with barley and oatmeal compared with the control.

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References

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