Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Charactistics of Frozen Cookies with Buckwheat Flour

메밀가루 첨가가 냉동 쿠키의 품질 특성에 미치는 영향

  • Lee, Hyun-Joo (Dept. of Food Nutrition & Culinary Science, Hankyong National University) ;
  • Kim, Min-A (Dept. of Food Nutrition & Culinary Science, Hankyong National University) ;
  • Lee, Hyun-Ja (Dept. of Food Nutrition & Culinary Science, Hankyong National University) ;
  • Whang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University) ;
  • Chung, Yoon-Kyung (Dept. of Food Nutrition & Culinary Science, Hankyong National University)
  • 이현주 (국립한경대학교 영양조리과학과) ;
  • 김민아 (국립한경대학교 영양조리과학과) ;
  • 이현자 (국립한경대학교 영양조리과학과) ;
  • 황성연 (국립한경대학교 식품생물공학과) ;
  • 정윤경 (국립한경대학교 영양조리과학과)
  • Received : 2010.11.10
  • Accepted : 2010.12.20
  • Published : 2010.12.31
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Abstract

The purpose of this study was to investigate the quality characteristics of frozen cookies made with 3%, 6%, 9% buckwheat flour. The higher amount of buckwheat flour added to the frozen cookies, the greater the decrease in water activity, hardness, Max. G and brittleness compared to control. Lightness, redness, and yellowness of the cookies with buckwheat flour were slightly lower than those of control. Brown color and buckwheat odor of the cookies with buckwheat flour were higher, whereas egg odor and butter flavor were lower than those of control. Overall acceptance of the frozen cookies with 3% buckwheat flour was high.

Keywords

References

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