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KMID : 0665220070200030282
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 3 p.282 ~ p.288
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The Quality Characteristics of Cookies Prepared with Different Forms of Shredded Garlics
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Choi Duck-Joo
Shin Jung-Hye
Lee Soo-Jung
Lee Hyun-Ji
Gweon Oh-Cheon
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Abstract
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The quality characteristics of cookies between fresh shredded garlic(FSG) and heat-treated(, 5 min) shredded garlic (HT-SG) were comparatively analyzed based on different content additions. The levels investigated were 0, 0.5, 1, 2, 4 and 6% for both shredded garlics. Dough pH was lower in the FSG-added cookies than in the HT-SG-added cookies. The spread factor decreased with the addition of shredded garlic compared to the control(), but differences were insignificant within each group. Cookies hardness was highest at 2% garlic content, and it was higher for HT-SG than FSG. Compared to the measured L-value of the control, the L-values of the test samples decreased with increasing garlic contents. With increasing garlic contents, the a-value increased, but the b-value remained mostly unchanged, with less significant difference compared to the control. The color of the HT-SG group tended to be brown as the garlic content increased. The degree of browning was more pronounced for HT-SG than FSG. Surface cracking of the cookies tended to be higher in the FSG samples than in HT-SG. Compared to the control, garlic taste and flavor increased remarkably with increasing garlic content, and they were stronger for the FSG cookies. The overall acceptability of HT-SG was relatively high, and it was highest for the HT-SG cookies with a 0.5~2% garlic contents than for the control cookies.
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KEYWORD
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fresh shredded garlic(FSG), heat-treated shredded garlic(HT-SG), cookie, texture, sensory evaluation
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