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KMID : 0665420150300020206
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Korean Journal of Food Culture
2015 Volume.30 No. 2 p.206 ~ p.212
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Quality Characteristics of Cookies Containing Ligularia fischeri Powder
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Park In-Duck
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Abstract
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The purpose of this study was to investigate the quality characteristics of cookies containing Ligularia fischeri powder (0,
1, 2, 3, 4%) substituted for flour. This study measured the density, pH, spread ratio, volume, color values, hardness, and
sensory properties of cookies. The pH of cookie dough significantly decreased in response to addition of Ligularia fischeri
powder (LFP) at all levels. The spread factor of cookies also significantly increased with higher LFP content. In addition,
Hunter’s color L, a, and b values significantly decreased with increasing LFP content. According to hardness measurement, substitution of 1~4% LFP resulted in increased hardness compared to the control. In the sensory evaluation, sensory scores for color, flavor, and overall acceptability were highest in 2% Ligularia fischeri powder cookies. Thus, our results suggest that the optimum amount of Ligularia fischeri powder added to cookies was 2%. These results suggest that Ligularia fischeri powder can be applied to cookies to achieve high quality and functionality.
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KEYWORD
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Ligularia fischeri powder, cookies, hardness, quality characteristics
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