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KMID : 0665420220370010073
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Korean Journal of Food Culture
2022 Volume.37 No. 1 p.73 ~ p.80
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Quality Characteristics and Consumer Acceptability of Cookies Supplemented with Watermelon (Citrullus vulgaris Schrad) Powder
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Ock Ji-Ye
Oh Ji-Eun
Kang Nam-E
Cho Mi-Sook
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Abstract
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The purpose of this study was to evaluate cookies prepared with five different quantities (0, 5, 10, 15, and 20%) ofwatermelon powder (WP). This study analyzed quality characteristics, consumer liking, and CATA (check-all-that-apply) ofthe samples. The density and pH of the cookie dough and the L-value of the cookies tended to decrease as the amount ofwatermelon powder increased (p<0.05), whereas the spread factor, a-value, and hardness of the cookies tended to increaseas the amount of watermelon powder increased (p<0.001). The b-value tended to increase up to WP10, but it tended todecrease from WP15 (p<0.001). The results of the evaluation of consumer liking showed that overall liking was the highestfor WP5 and lowest for WP20 (p<0.05). In the analysis of the CATA survey, the main reasons for liking for all the sampleswere ‘Appearance’, ‘Color’, ‘Sweet taste’, ‘Nutty odor/flavor’, ‘Crispiness’, and ‘Familiarity’. WP5 showed the most diversereasons for being liked. The common reason for disliking samples with the addition of watermelon powder was ‘Residualfeel in the mouth’. In the correspondence analysis, attributes of ‘Stale taste’, ‘Clean taste’, ‘Softness’, ‘Familiarity’,‘Moistness’, ‘Color’, ‘Blandness’ were detected in the WP0 and WP5. The results indicate that WP5 with a 5%supplementation of watermelon powder is appropriate for improving the quality and consumer acceptability of the cookies.
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KEYWORD
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Cookies, watermelon, quality characteristics, consumer acceptance, check-all-that-apply
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