The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Evaluations of Cookies Containing Mugwort Powder

쑥 분말 첨가량에 따른 쿠키의 품질 평가

  • 방병호 (을지대학교 보건산업대학 식품영양학과) ;
  • 김관필 (롯데제과) ;
  • 이문수 (생명공학연구원) ;
  • 정은자 (을지대학교 보건산업대학 식품영양학과)
  • Received : 2014.04.22
  • Accepted : 2014.06.05
  • Published : 2014.06.30
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Abstract

This study investigated the quality characteristics of cookies containing mugwort powder, which is well known for its various functions and biological activity. Cookie samples were made by adding the mugwort powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness, antioxidant activity and sensory evaluation of cookies were examined. The pH and moisture were increased when increasing levels of mugwort powder were used. The L, a and b color values were significantly (p<0.001) decreased when increasing levels of mugwort powder were used. The spread factor of the cookies was significantly (p<0.01) decreased when increasing levels of mugwort powder were used.. The hardness and DPPH radical scavenging activity of cookies were significantly (p<0.001) increased when increasing levels of mugwort powder were used. Cookies containing 3% of mugwort powder showed the highest taste and texture scores. The scores for Flavor and color decreased when more mugwort powder was added.

Keywords

References

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