• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.159-165
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• 1997

The primary objective of this study was to learn the effect of various sugar particle size and level on cookie spread, The effect of sugar particle size and level on sugarsnap cookie spread was studied. Three different particle sized sugars; powered sugar, granulated sugar and sanding sugar, were used for the cookie test baking with five different sugar levels; 30, 45, 60, 75 and 90% based on the weight of flour. In mixing process, 5 minutes of creaming time was used for cream making and then the specific gravity of cream was measured on the basis of each different sugar particle size and level. In the result, the specific gravity of cream was influenced by sugar particle size and sugar level. However, the specific gravity of cream had no influence on cookie dough specific gravity. Cookie spread was influenced by sugar particle size and sugar level. Greater cookie spread was obtained by decreasing sugar particle size and increasing sugar level resulted in increased spread. Therefore, selection of suitable sugar particle size and its use level can be factors in controlling spread and imparting desired packaging characteristics.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.234-237
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• 2008

The quality of sugar-snap cookie prepared with wheat flour supplemented with black rice flour was investigated. The pH of cookie batter decreased as the amount of black rice flour increased. Increasing proportions of black rice flour resulted in increase of width and spread factor of cookie, whereas thickness and fracturability decreased. L, a, and b values decreased as the amount of black rice flour increased. Sensory evaluation showed that supplements of 20, 25, and 20% black rice flour had the best overall preference in strong, medium, and weak flours, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1044-1050
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• 1999

The purpose of this study was to investigate the effect of replacement of 35, 50, 75, 100% of sucrose by sugar alcohols on the texture of sugar cookies. The moistness of dough decreased as the amount of isomalt increased in cookie formula. From the texture profile for rheological properties of dough, hardness and adhesiveness of dough increased as the amount of isomalt increased. From the texture profile for sugar cookie measured by snap test and probing, hardness and brittleness of cookies increased as the levels of replacement decreased. Especially the addition of lactitol increased brittleness of cookies. In addition texture of cookies was close to control cookie as the levels of replacement decreased.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.754-760
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• 2004

Physicochemical properties and suitability of domestic wheat varieties for production of sugar-snap cookie were examined. Four kinds of commercially available wheat flour and six kinds of other domestic wheat varieties were tested. Domestic wheat varieties had protein contents ranging 7.7 to 11.5%, alkaline water retention capacity (AWRC) of 54.6 to 65.2%, Pelshenke values of 17 to 31 min, and sedimentation values of 19.6 to 30.8 mL. Peak viscosity range of Korean wheat flours measured by Rapid Visco Analyser was from 134.4 to 346.3 unit. Diameter of cookies fer US soft wheat flour was 7.8 cm and domestic wheat flours ranged from 7.2 to 7.9 cm. Cookie spread factors for Alchanmil, Tapdongmil, and Woorimil flours were higher than those of other flours. Protein content had significantly high correlation coefficient of $r=0.892^{**}$ with sedimentation value, and showed negative correlation with cookie diameter, spread factor, and top grain score. AWRC values had significantly high correlation coefficient of $r=-0.736^{**}$ with cookie diameter. Spread factor of cookie showed positive correlation with top grain score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.850-857
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• 1999

The purpose of this study was to investigate replacing possibility of sucrose by sugar alcohols and to establish the optimum formula for the development of sugar cookies. The characteristics of sugar cookies prepared with xylitol, maltitol, lactitol, isomalt substituted for 35, 50, 75, 100% of sucrose were examined through physical measurement and sensory evaluation. The spread ratio of cookies containing sugar alcohols except xylitol was superior to that of control cookies(sucrose 100%) and the use of lactitol increased the spread ratio of cookies. The specific gravity of cookies containing sugar alcohols except xylitol was lower than that of control cookies. Therefore spread ratio was in inverse proportion to specific gravity. As the proportion of sugar alcohols increased in cookie formula, surface color of cookies was getting lighter than that of control cookies. Especially cookies containing xylitol, maltitol was getting lighter as the levels of replacement increased. Overall quality of cookies with sugar alcohols containing sensory analysis was superior to that of control cookies.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.846-855
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• 2002

Several soft white spring and winter wheat cultivars were evaluated by analyzing physicochemical properties such as Single Kernel Characterization System (SKCS), milling properties, Rapid Visco-Analyzer (RVA), mixograph pattern, and sugar-snap cookie-making potentialities. Results of SKCS revealed kernel hardness had a positive correlation coefficient with test weight $(r=0.497^{*})$ and near-infrared reflectance (NIR) hardness $(r=0.495^{*})$. SKCS kernel weight had a significantly high correlation of $r=0.942^{**}$ with SKCS kernel size. The test weight had significantly high correlations with straight-grade flour yield $(r=0.720^{**})$, break flour yield $(r=0.490^{*})$, flour ash content $(r=-0.781^{**})$, and milling score $(r=0.838^{**})$. The average RVA peak viscosity of the soft white winter wheat was higher (195.1 unit) than the soft white winter wheat varieties (135.7 unit). A correlation was found between RVA peak viscosity and swelling volume. Significant correlation coefficients were obtained among cookie properties, milling properties, protein content, and mixograph absorption. The cookie top grain score had a correlation coefficient of $r=0.447^{*}$ with swelling volume.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.516-524
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• 2005

This study was conducted to develop a functional cookie with the addition of a sweet pumpkin powder on a cookie shape, that showed high preference level to all age group and that was very easily to store because of low moisture content, by substituting partially a sweet pumpkin powder for reducing content of wheat flour. This study has produced the sensory optimal composite recipe by making iced cookies, respectively, with each 5 level of Sweet pumpkin powder($X_{1}$), sugar($X_{2}$), butter($X_{3}$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in color, appearance, flavor, overall quality(p<0.05), texture(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness, spread ratio, hardness(p<0.05). Also sensory optimal ratio of Sweet pumpkin cookie was calculated as sweet pumpkin powder 81.8g, sugar 116.6g, butter 210.7g, and it was revealed that the factors of influencing cookie aptitude were in order of Sweet pumpkin powder, butter, sugar.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.501-505
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• 2006

This study was conducted to evaluate sensory properties of sugar cookie containing sucralose. Relative sweetness of sucralose to sucrose in a cookie system was examined with paired comparison tests and the result was applied to low calorie cookie preparation using polydextrose as a bulking agent. Physical and sensory properties and consumer acceptability of sugar cookies containing various levels of sucralose and polydextrose were evaluated. Relative sweetness of sucralose to sucrose was 700 times in sugar cookie. Instrumental hardness and fracturability increased as the levels of replacement with sucralose increased. Spread ratios of sugar cookies where sucrose was partially and totally replaced with sucralose and corresponding amount of polydextrose were higher than that with sucrose only. Intensities of bitter taste, salty taste, hardness and molar packing of sugar cookies where sucrose was entirely replaced with sucralose and polydextrose were higher than that those of the other cookies. Acceptability test indicated 75% replacement with sucralose and adequate amount of polydextrose can be used without harming overall, appearance and flavor acceptability while texture acceptability was slightly lower.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.307-312
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• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.198-208
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• 2011

The purpose of this study is to investigate the quality characteristics of sugar-snap cookies prepared with Curcuma Longa L. powder(0, 3, 6, 9, 12, 15%) substituted for flour. The pH of the dough of sugar-snap cookies ranged from 6.58 to 7.32, and their moisture contents ranged from 9.09% to 10.77%. The width and spread factor of sugar-snap cookies decreased significantly with increase in Curcuma Longa L powder content(p<0.05); Lightness decreased significantly as the Curcuma Longa L. powder content increased while redness and yellowness increased significantly(p<0.05). Hardness increased with more powder added, and sensory evaluation indicated that the samples with 6% of the powder received higher scores in terms of taste, color, flavor, texture and overall tastes. As a result, sugar-snap cookies with 6% of Curcuma Longa L. powder were valued as best.