Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Quality Characteristics of Cookies containing of Powder Sanguisorba officinalis L.

오이풀 첨가 쿠키의 특성연구

  • Received : 2017.04.25
  • Accepted : 2017.06.15
  • Published : 2017.06.30
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Abstract

This study was to investigate the physiological activity of cookies with Sanguisorba officinalis L. powder. Our results showed that the pH of the cookies ranged from 6.34 to 6.29, and the density ranged from 4.12 to 4.40. Increasing the amount of Sanguisorba officinalis L. powder in the cookies decreased the spread factor of the cookies and tended to decrease lightness (L) in the Hunter color value with yellowness (b) and redness (a) increased. For the textural characteristics, the addition of Sanguisorba officinalis L. powder increased hardness. The sensory evaluation showed that the cookies with Sanguisorba officinalis L. powder were preferred more than those without in color, odor, texture, taste and overall preference. Based on the results above, the cookies that contained 3% of Sanguisorba officinalis L. powder presented the best quality.

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References

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