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KMID : 0665420050200030331
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Korean Journal of Food Culture
2005 Volume.20 No. 3 p.331 ~ p.336
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Quality Characteristics of Health Concerned Funtional Cookies using Crude Ingredients
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Kang Nam-E
Kim Hae-Young
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Abstract
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Pysicochemical and sensory characteristics of health concerned funtional cookies using various levels of crude ingredients of resistant starch were investigated in this study. The 10% substituted group had significantly higher pH values compared to those of control. Spread factor of control group had significantly the largest value and the 30% substituted group had the lowest values(p<0.05). Results of sensory characteristics showed significantly higher hardness, crispness and yellowness with 20% substituted sample group at p<0.05. Acceptance test of cookies with 10% substituted sample groups showed higher savory taste, texture, and overall acceptability and they did not show significant differences with the 20% substituted groups.
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KEYWORD
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pysicochemical, sensory, health concerned funtional cookies, crude ingredients
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