Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Preparation and Quality Characteristics of Sugar Cookies using Citron Powder

유자 과피가루 첨가량을 달리하여 제조한 쿠키의 품질특성 연구

  • Kong, Hee-Jung (Department of food Science and Nutrition, Yongin University) ;
  • Kim, Hae-Young (Department of food Science and Nutrition, Yongin University)
  • 공희정 (용인대학교 식품영양학과) ;
  • 김혜영 (용인대학교 식품영양학과)
  • Published : 2006.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Sugar cookies using various levels of citron powder were prepared and the physicochemical and sensory characteristics were investigated in this study. The pH of the dough was relatively lower in the groups with increased citron powder. The yellowness of dough color was significantly increased from value of 23.47 to 36.99 as the substitution levels of citron powder content was increased (p<0.05). The degree of gelatinization of the dough measured using DSC was reduced with increasing delayed with the increased amount of the powder content. Cookies with powders content of 4-6 g showed significantly lower water contents than compared to those with 0-2 g(p<0.05). The spread factor tended to decrease as the substitution levels of the sample groups were increased. The results of sensory characteristics showed significantly higher bitterness and lower sweetness with the 6 g substituted sample group at (p<0.05). Desired citron cookie was prepared with the group of a substitution levels of 4 g citron powder from the confounded viewpoint of the physicochemical and sensory properties that were investigated.

Keywords

References

  1. Cha YJ, Lee SM, Ahn BJ, Song NS and Jeon SJ. 1990. Effect of replacement of sugar by sorbitol on the quality and storage stability of yuza cheong. Korean Soc Food Sci Nutr 19 : 13-20
  2. Doescher LC, Hoseney RC. 1985. Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem 74 : 669-671 https://doi.org/10.1094/CCHEM.1997.74.5.669
  3. Han IS, Kim JA, Han GP, Kim DS. 2004. Quality Characteristics of Functional Cookies with Added Potato Peel. Korean J Food Cookery Sci 20(6): 607-613
  4. Hashinaga F, Herman Z and Hasewa, S. 1990. Limonoids in seeds of citron. Nippon Shokuhin Kogyo Gakkaishi 37 : 380-382 https://doi.org/10.3136/nskkk1962.37.5_380
  5. http://100.naver.com/100.php.id=755046. Accessed January 13, 2006
  6. Jang MS and Kim NY. 1997. Sensory and Textural Proprtities of Dongchimi added with Citron (Citrus Junos). Korean J Soc Food Sci 13(4) : 462-471
  7. Jeong JW, Kwon DJ, Hwang JB and Jo YJ. 1994. Influence of the extraction method on quality of citron juice. Korean J Food Sci Technol 26(6) : 704-708
  8. Kim HY and Kang NE. 2005. Quality Characteristics of Health Concerned Funtional Cookies using Crude Ingredients. Korean J Food Culture 20(3) : 331-336
  9. Kim HY, Lee IS, Kang JY, Kim GY. 2002. Quality Characteristics of Cookies with Various levels of Functional Rice Flour. Korean J Food Sci Technol 34(4) : 642-646
  10. Kim IC. 1999. Manufacture of Citron Jelly Using the Citron-extract. Korean Soc Food Sci Nutr 28(2) : 396-402
  11. Kim YB. 1994. Citron culture technology. O-sung press. p5
  12. Kim YE, Kim IH, Kim HM, Lee YC. 1996. Volatile compounds of citron (Citrus Junos) peel extracted by supercritical carbon dioxide. Korean Soc Food Sci Nutr 9 : 500-503
  13. Ko JS and Kim SH. 1995. Physicochemical properties and chemical compositions of citrus fruits produced in Cheju(in Korean). Agric Chem Biotechnol. 38(6) : 541-545
  14. Ko YI and Joo NM. 2005. Quality Characteristic and Optimization of Iced Cookie with Addition of Jinuni bean(Rhynchosia volubilis). Korean J Food Cookery Sci 21(4) : 514-527
  15. Kon M and Shimba R. 1989. Seasonal changes ic color and catotenoids of citron and lisbon lemon peel. Nippon Shakuhin Kogyo Gakkaishi 36 : 127-131 https://doi.org/10.3136/nskkk1962.36.2_127
  16. Korea food research institute. 1994. Optimum lay out for manufacturing facilities of citron processing factory
  17. Lee HY, Kim YM, Shin DH and Sun BK. 1994. Aroma components in Korea citron (Citrus junos). Korean J Food Sci Technol 26(4) : 361-365
  18. Lee JA, Park GS, Ahn SH. 2002. Comparative of Physicochemical and Sensory Quality Characteristics of Cookie added with Barleys and Oatmeals. Korean J Soc Food Cookery Sci 18(2) : 238-246
  19. Lee YC, Kim IH, Jeong JW, Kim HK, Park MH. 1994. Chemical characteristics of citron (Citrus junos) juices. Korean J Food Sci Technol 26(5) : 552-556
  20. LI Z, Sawamumra M, Kusunose H. 1998. Chemical stusoes on the quality of citrus juices and Role of furfural and 5-hydroxymethylfurfural in browning of yuzu juice. Nippon Shokuhin Kogyo Gakkaishi 36 : 127-131
  21. Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem 74 : 669-671 https://doi.org/10.1094/CCHEM.1997.74.5.669
  22. Ministry of agriculture and forestry. 1989. Survey on status of 87 fruit trees
  23. Park BH, Cho HS, Park SY. 2005. A Study on the Antioxidative Effet and Quality Charteristics of Cookies made with Lycii Fructus Powder. Korean J Food Cookery Sci 21(1) : 94-102
  24. Park SM, Lee HH, Chang HC, Kim IC. 2001. Extraction and physicochemical properties of the pectin ic citron peel. Korean Soc Food Sci Nutr 30 : 69-573
  25. Whang HJ, Yoon KR. 1995. Carotenoid pigment of citrus fruits cultivated in Korea. Korean Soc Food Sci Nutr 27 : 950-957