The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

The Quality Characteristics of Cookies Prepared with Different Forms of Shredded Garlics

다진 마늘의 첨가 형태에 따른 쿠키의 품질 특성

  • Choi, Duck-Joo (Dept. of Hotel Curinary Arts & Bakery, Namhae College) ;
  • Shin, Jung-Hye (Dept. of Hotel Curinary Arts & Bakery, Namhae College) ;
  • Lee, Soo-Jung (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Lee, Hyun-Ji (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Kwon, O-Chen (Dept. of Hotel Curinary Arts & Bakery, Namhae College)
  • 최덕주 (남해전문대학 호텔조리제빵과) ;
  • 신정혜 (남해전문대학 호텔조리제빵과) ;
  • 이수정 (경상대학교 식품영양학과) ;
  • 이현지 (경상대학교 식품영양학과) ;
  • 권오천 (남해전문대학 호텔조리제빵과)
  • Published : 2007.09.30
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Abstract

The quality characteristics of cookies between fresh shredded garlic(FSG) and heat-treated($150^{\circ}C$, 5 min) shredded garlic (HT-SG) were comparatively analyzed based on different content additions. The levels investigated were 0, 0.5, 1, 2, 4 and 6% for both shredded garlics. Dough pH was lower in the FSG-added cookies than in the HT-SG-added cookies. The spread factor decreased with the addition of shredded garlic compared to the control($10.63{\pm}0.57$), but differences were insignificant within each group. Cookies hardness was highest at 2% garlic content, and it was higher for HT-SG than FSG. Compared to the measured L-value of the control, the L-values of the test samples decreased with increasing garlic contents. With increasing garlic contents, the a-value increased, but the b-value remained mostly unchanged, with less significant difference compared to the control. The color of the HT-SG group tended to be brown as the garlic content increased. The degree of browning was more pronounced for HT-SG than FSG. Surface cracking of the cookies tended to be higher in the FSG samples than in HT-SG. Compared to the control, garlic taste and flavor increased remarkably with increasing garlic content, and they were stronger for the FSG cookies. The overall acceptability of HT-SG was relatively high, and it was highest for the HT-SG cookies with a 0.5~2% garlic contents than for the control cookies.

Keywords

References

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