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KMID : 0665220090220010001
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Korean Journal of Food and Nutrition
2009 Volume.22 No. 1 p.1 ~ p.7
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Physical and Sensory Characteristics of Cookies with Added Leek(Allium tuberosum Rottler) Powder
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Lim Eun-Jeong
Hur Chai-Ok
Kwon Soon-Hyung
Yi Bo-Sook
Cho Kyung-Ryun
Shin Seong-gyun
Kim Sang-Yeon
Kim Ji-Young
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Abstract
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In this study, we assessed the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of leek powder. The L values of cookies containing leek powder were significantly lower than those of the controls. The spread ratio decreased proportionally with the quantity of leek powder added to the cookie recipe. The loss rate and leavening rate of samples to which 3% and 5% leek powder was added evidenced a higher value than the samples to which 7% and 9% leek powder was added. The L value of brightness was significantly reduced when leek powder was added to the cookie recipe. The a and b values were also significantly reduced with the addition of leek powder. Hardness evidenced significantly high levels in the samples to which 3% and 5% leek powder was added. The results of our sensory evaluation evidenced significantly better appearance, flavor, color, texture and overall acceptability as compared to the 3% and 5% added samples. The observed quality characteristics of the 3% leek powder added samples and 5% leek powder added samples indicated the possibility that leek cookies might be developed.
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KEYWORD
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cookie, Allium tuberosum Rottler, texture, spread ratio, sensory evaluation
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