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 Barley Sprout Powder

보리순 분말을 첨가한 쿠키의 품질특성

  • Kim, Jung-Mi (Dept. of Food and Nutrition and Cook, Taegu Science University)
  • 김정미 (대구과학대학교 식품영양조리과)
  • Received : 2015.07.23
  • Accepted : 2015.09.27
  • Published : 2015.10.31
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Abstract

This study examined the quality characteristics of cookies comprised of various amounts of barley-sprout powder by analyzing the physico-chemical characteristics of the cookies and investigating a sensory evaluation. For the study, the cookies were cooked with the following levels of barley-sprout powder: 0%, 3%, 6%, 9%, and 12%. The results show that the moisture content of the cookies was increased in accordance with the level of barley-sprout powder and this result is the same as the spreadability factor of the cookies (p<0.001). Also, the pH and brix values of the samples decreased in accordance with the level of barley-sprout powder (p<0.001). Regarding hunter's colors, the values of L (lightness), a (redness), and b (yellowness) are significantly decreased, increasing the quantity of barley-sprout powder (p<0.001). For the textural characteristics, the results show that the hardness of the cookies decreased in accordance with the addition of the barley-sprout powder; furthermore, the results indicate a tendency whereby the DPPH-radical-scavenging activity and the total polyphenol content of the cookies were increased, thereby increasing the quantity of the barley-sprout powder (p<0.001). For the sensory evaluation, the cookies that were made with 6 % barley-sprout powder received the highest scores in terms of appearance, taste, and overall preference (p<0.05, p<0.001). This study suggests that barley-sprout powder is an excellent ingredient for improving the acceptability and functionality of cookies, and that, in relation to the flour quantity the ideal proportion of barley-sprout powder is 6%.

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