|
KMID : 0665420110260040394
|
|
Korean Journal of Food Culture
2011 Volume.26 No. 4 p.394 ~ p.399
|
|
|
Quality Characteristics of Cookies Added with Nelumbo nucifera G. powder
|
|
Lee Eun-Jun
Kim Hyeong-Il
Hong Geum-Ju
|
|
|
Abstract
|
|
|
This study was conducted to investigate the effect of Nelumbo nucifera G. (NN) powder on cookie quality characteristics.
The cookies were made with various NN powder levels (1, 3, and 5%). Crude fiber, crude ash, and the Mg contents of
cookies with added NN powder were higher in concentration than those of the control group. Salinity of NN-powder added
groups was not significantly different when it was compared with the control group’s salinity. No significant difference among the groups were observed for specific volume, but the width determined by water content in the dough decreased as the amount of added NN powder increased. The L-value of the cookies was significantly larger than that of the control group. The a- and b-values were the highest for the 5% substituted NN flour. According to the sensory evaluation of the cookies, scores for color, flavor, and texture increased with increasing amounts of added NN powder. The overall acceptance of the 3% NN added cookies was greater than that of the 1 and 5% cookies.
|
|
|
KEYWORD
|
|
|
cookies, Nelumbo nucifera G(NN) powder, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|