Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Cookies Prepared with Button Mushroom(Agaricus bisporous) Powder

양송이버섯을 첨가한 쿠키의 품질 특성

  • Lee, Jin-Sil (Department of Foodservice Management and Nutrition, College of Natural Science, Sangmyung University) ;
  • Jeong, Seong-Suk (Department of Foodservice Management and Nutrition, College of Natural Science, Sangmyung University)
  • 이진실 (상명대학교 자연과학대학 외식영양학과) ;
  • 정성숙 (상명대학교 자연과학대학 외식영양학과)
  • Published : 2009.02.28
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Abstract

This study examined the effects of adding four different amounts (0%: control, 4%: M-4, 8%: M-8, 12%: M-12) of button mushroom (Agaricus bisporous) powder on the quality characteristics of cookies. The bulk density and pH of the dough, and firmness, color, spread factor, consumer acceptability of cookies, and total phenol compound content and free radical scavenging activity of mushroom powder and cookies were measured. While the bulk density and pH of the dough as well as spread factor of the cookies significantly decreased, the firmness, L values and total phenol compound contents and free radical scavenging activity of the cookies significantly increased with increasing mushroom powder content(p<.05). The consumer acceptability scores for the button mushroom cookie groups ranked significantly(p<.05) higher than those of the control group in general acceptability, appearance, flavor, color, taste, and texture. This study suggests that button mushroom powder is a good ingredient for increasing the acceptability and functionality of cookies.

Keywords

References

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