Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Cookies fortified with Skate (Raja kenojei) Powder

홍어 분말 첨가 쿠키의 품질 특성 연구

  • Cho, Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Kim, Kyung-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 조희숙 (목포대학교 생활과학부 식품영양학) ;
  • 김경희 (목포대학교 생활과학부 식품영양학)
  • Published : 2008.12.31
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Abstract

This study was conducted to investigate the quality characteristics of cookies prepared using skate powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of skate powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the skate powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of skate powder increased. Moreover, the addition of 1-7% skate powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cookies containing 3% skate powder had the highest scores.

Keywords

References

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