Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Optimization of Iced cookiess with the Addition of Pine leaf Powder

솔잎 가루 첨가 냉동 쿠키의 제조 배합비의 최적화

  • Jin So-Yeon (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Joo Na-Mi (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Han Young-Sil (Department of Food & Nutrition, Sookmyung Women's University)
  • 진소연 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 한영실 (숙명여자대학교 생활과학대학 식품영양학)
  • Published : 2006.04.01
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Abstract

The purpose of this study was to find the optimal mixing condition of three different amounts of pine leaf powder, butter and sugar for preparation of pine leaf cookies. The optimum mixing condition for pine leaf cookies was optimized by response surface methodology The optimum mixing rates of pine leaf powder, butter and sugar were 8.6 g, 252.8 g and 154.1 g for color, 8.4 g, 240.7 g and 149.8 g for appearance, 8.8 g, 246.5 g and 154.7 g for flavor and 10.9 g, 277.1 g and 134.6 g for texture respectively. The optimum mixture ratio which fulfilled all items was pine leaf powder 9.4 g, butter 270.5 g and sugar 141 g.

Keywords

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