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KMID : 0665220110240020210
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 2 p.210 ~ p.216
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Quality Characteristics of Cookies added with Chungkukjang Powder
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Bang Byung-Ho
Kim Gwan-Pil
Kim Min-Jung
Jung Eun-Ja
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Abstract
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We investigated the quality characteristics of cookies made with Chungkukjang powder. Chungkukjang is a well-known nutritional supplement. Cookie samples were made by adding differrent quantities of Chungkukjang powder(0%, 4%, 8% and 12%). We examined the resulting, moisture, pH, color, spread factor, hardness and sensory evaluation of the cookies. While the moisture and, a and b value of the cookies significantly increased when more Chungkukjang powder was added (p<0.01), the pH, L value, spread factor and hardness of the cookies significantly decreased(p<0.01). Cookies containing 0% and 4% Chungkukjang powder had similar sensory evaluation score in terms of color, taste and flavor cookies made with 4% Chungkukjang powder had the highest texture and overall consumer acceptability scores.
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KEYWORD
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Chungkukjang, Chungkukjang powder, cookies, quality characteristics
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