The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Cookies added with Chungkukjang Powder

청국장 분말을 첨가한 쿠키의 품질 특성

  • 방병호 (을지대학교 보건산업대학 식품영양학과) ;
  • 김관필 (롯데제과) ;
  • 김민정 (중화한방병원) ;
  • 정은자 (을지대학교 보건산업대학 식품영양학과)
  • Received : 2011.04.26
  • Accepted : 2011.06.17
  • Published : 2011.06.30
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Abstract

We investigated the quality characteristics of cookies made with Chungkukjang powder. Chungkukjang is a well-known nutritional supplement. Cookie samples were made by adding differrent quantities of Chungkukjang powder(0%, 4%, 8% and 12%). We examined the resulting, moisture, pH, color, spread factor, hardness and sensory evaluation of the cookies. While the moisture and, a and b value of the cookies significantly increased when more Chungkukjang powder was added (p<0.01), the pH, L value, spread factor and hardness of the cookies significantly decreased(p<0.01). Cookies containing 0% and 4% Chungkukjang powder had similar sensory evaluation score in terms of color, taste and flavor cookies made with 4% Chungkukjang powder had the highest texture and overall consumer acceptability scores.

Keywords

References

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