Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Cookies with Ginger Powder

생강가루를 첨가한 쿠키의 품질특성

  • Lee, Chae-Sun (Department of Traditional Food Business, Jeonju Graduate School) ;
  • Lim, Hyeon-Sook (Department of Traditional Food Business, Jeonju Graduate School) ;
  • Cha, Gyung-Hee (Department of Traditional Food Business, Jeonju Graduate School)
  • 이채선 (전주대학교 일반대학원 전통식품산업학과) ;
  • 임현숙 (전주대학교 일반대학원 전통식품산업학과) ;
  • 차경희 (전주대학교 일반대학원 전통식품산업학과)
  • Received : 2015.10.20
  • Accepted : 2015.12.09
  • Published : 2015.12.31
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Abstract

In this study, when we reflect the preference of consumers who wish to receive their health through natural materials, and whose purpose is to receive good quality and good tasting cookies made from ginger. After 0%, 2%, 4%, 6%, 8% of flour was replaced by ginger powder for making cookies, a comparative analysis of quality characteristics and QDA was completed. Adding ginger powder caused a decrease in the density of the cookie dough, moisture content, loss rate and leavening rate of cookie (p<0.05), but the hardness of the ginger cookie increased. As a result of the description analysis of adding ginger powder, adding ginger powder increases, cookie color, crispiness, acid taste, flavor, and an after taste, but not the sweetness of the cookie. In terms of cookie color, crispiness, taste, flavor and overall acceptability, adding 4% ginger powder received high reviews. Also as a result of measuring DPPH radical elimination, ginger powder shows to have good antioxidant activity. So their anti-cancer activity is better than cookies without ginger powder. Therefore, we expect that we can fulfill the overall acceptability.

Keywords

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