Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physicochemical and Sensory Characteristics of Rice Cookies Based on Goami 2 with Sesames(White and Black) and Perilla Seeds

흰깨, 검은깨 및 들깨가 고아미 2호를 이용한 쌀쿠키의 이화학적 및 관능적 특성에 미치는 영향

  • Jung, Young-Jeong (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Seo, Han-Seok (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Myung, Jyong-Eun (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Shin, Jeong-Min (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Lee, Eun-Ju (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
  • 정영정 (서울대학교 식품영양학과.생활과학연구소) ;
  • 서한석 (서울대학교 식품영양학과.생활과학연구소) ;
  • 명정은 (서울대학교 식품영양학과.생활과학연구소) ;
  • 신정민 (서울대학교 식품영양학과.생활과학연구소) ;
  • 이은주 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소)
  • Published : 2007.12.31
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Abstract

The aim of this study was to develop rice cookies based on 'Goami 2' rice, and made with sesame (white and black) and perilla seeds. Furthermore, we studied the physicochemical and sensory characteristics of the cookies as well as the alternative effects of the sesames or perilla seeds for butter, where we substituted the sesames or perilla for 30% of the total butter. The pH values of the cookie doughs made with the sesames or perilla seeds were significantly different (p<0.001), whereas the spread factors of the doughs were not significantly different. The Hunter color L-, a-, and b- values were significantly different for the cookies made with the added sesames or perilla seeds (p<0.001). The brittleness of the Goami 2 rice cookies (control) was significantly higher than that of the cookies made with the sesames or perilla (p<0.001). In a descriptive analysis performed by 8 trained panelists, the following sensory characteristics: yellow, black, sweet taste, nutty taste, nutty odor, oily flavor, and off flavor, were significantly different among the cookie samples. In a consumer test by 50 women students, the Goami 2 rice cookies were preferred in the following order: Goami 2 rice cookies with no additions > black sesame cookies > white sesame cookies > perilla cookies. In conclusion, some physicochemical and sensory characteristics of the cookies were different, in relation to being made with or without the sesame or perilla seeds. However, because of the small difference in acceptance among the cookies, the sesame and perilla rice cookies show strong potentials for consumer acceptance. Moreover, the black sesame cookies were more acceptable in terms of butter substitution for the cookie preparation.

Keywords

References

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