동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제18권6호
- /
- Pages.1014-1021
- /
- 2008
- /
- 1225-6781(pISSN)
- /
- 2288-8802(eISSN)
오디 분말을 첨가한 쿠키의 품질 특성
Quality Characteristics of Cookie Made with Oddi Powder
- Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu) ;
- Lee, Jung-Ae (Dept. of Food, Nutrition & Cookery, Keimyung College) ;
- Shin, Young-Ja (Division of Hotel Food Service and Culinary, Sung Duk College)
- 발행 : 2008.12.31
초록
The principal objective of this study was to assess the quality characteristics of cookies prepared with oddi powder (0, 1, 3, 5, 7%). The highest dough density value was 1.49, which was also observed in the 7% added group. The pH of the cookie dough was significantly reduced in at all oddi powder groups as compared to the controls. The spread factor of the cookies evidenced an inverse relationship with the concentration of oddi powder as compared to the controls (7.52). Hunter's color L, a, and b values in the cookies were reduced with increases in the level of added oddi powder. Hardness decreased, but chewiness increased, with increasing oddi concentrations as compared to the controls. In the sensory evaluation, the color of the cookies increased in a dose-dependent fashion with increasing concentrations of oddi powder. The taste scores were higher with a 3% addition of oddi powder. The cookies with