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KMID : 1007520020110050515
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Food Science and Biotechnology
2002 Volume.11 No. 5 p.515 ~ p.519
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Effects of Barley Germ on Sugar-Snap Cookie Quality
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Kim, In-Sook
Lee, Young-Tack/Seog, Ho-Moon
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Abstract
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Improvements in functional, physical, and organoleptic properties of sugar-snap cookies made with barley germ, one of the by-products of barley pearling process, were investigated. Cookie dough was formulated by substituting the flour with the barley germ of 0, 10, 20, 30, and 40%. Increasing the barley germ substitution increased the cookie diameter, spread ratio, and volume, whereas decreased cookie thickness, weight, and specific gravity. Results obtained from instrumental measurements and sensory evaluation indicated that the color of the cookies became darker, more reddish and yellowish, and the cookie hardness decreased with increasing the substitution of the barley germ. Sensory qualities such as top grain, flavor, and overall preference could be improved using 10 to 20% of barley germ. Furthermore, antioxidative effect of the barley germ in the cookie during storage was observed.
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