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KMID : 0665220090220040570
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Korean Journal of Food and Nutrition
2009 Volume.22 No. 4 p.570 ~ p.576
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Physicochemical Properties of Sugar-snap Cookies Prepared with Chrysanthemum indicum Linne Powder
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Bae Hyun-Joo
Lee Hye-Yeon
Paik Jae-Eun
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Abstract
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This study investigated the physicochemical characteristics of sugar-snap cookies made with various levels(0, 1.5, 3, 4.5, and 6% w/w) of Chrysanthemum indicum Linne powder. Dough pieces were baked for 11 min at in an electrically heated rotary oven. All items were measured after cooling for 1 hour at room temperature. The results were as follows. Dough pH was significantly decreased in the 3%, 4.5% and 6% samples in contrast to the control sample(p<0.001). Furthermore, lightness (L*-value) and spread factor decreased significantly according to increasing Chrysanthemum indicum Linne powder concentration(p<0.001). However, dough density was significantly increased in the 3%, 4.5%, and 6% samples in contrast to the control sample(p<0.001). Likewise, the hardness and redness(a*-value) of the cookies increased significantly with increasing Chrysanthemum indicum Linne powder concentration(p<0.001). However, the moisture content of the dough was not significantly affected by the Chrysanthemum indicum Linne powder concentration. Finally, the powder concentration had positive correlations with dough density(p<0.01) and hardness(p<0.01). However, it had negative correlations with dough pH(p<0.01), lightness(L*-value)(p<0.05), and spread factor(p<0.01). Overall, the results showed that there were significant correlations between Chrysanthemum indicum Linne powder concentration and the physicochemical characteristics of the cookies.
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KEYWORD
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Chrysanthemum indicum Linne powder, cookie, physicochemical characteristics, correlation
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