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KMID : 0665420070220040468
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Korean Journal of Food Culture
2007 Volume.22 No. 4 p.468 ~ p.474
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Quality Characteristics of the Sugar Cookies with varied levels of Resistant Starch
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Lee In-Seon
Kang Nam-E
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Abstract
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Physicochemical and sensory characteristics of cookies with various levels of resistant starch were investigated in this study. Dough pH of 30% substituted sample group had significantly the highest value than that of all(p<0.05). Water contents of Dough were decreased with increased levels of the resistant starch in cookie preparation. The spreadability was increased as the addition levels of the resistant starch were increased. The Hunter L and a values of 30% substituted sample group had the highest values of all(p<0.05). Results of sensory characteristics of 30% substituted sample group showed significantly the lower values in hardness and crack than those in the other groups at p<0.05. Acceptance tests of cookies with 10 and 20% substituted sample groups showed higher values in savory flavor and overall acceptability than those of others.
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KEYWORD
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physicochemical characteristic, sensory characteristic, resistant starch, cookie
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