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KMID : 1011620060220020164
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 2 p.164 ~ p.172
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Optimization of Iced cookiess with the Addition of Pine leaf Powder
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Jin So-Yeon
Joo Na-Mi
Han Young-Sil
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Abstract
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The purpose of this study was to find the optimal mixing condition of three different amounts of pine leaf powder, butter and sugar for preparation of pine leaf cookies. The optimum mixing condition for pine leaf cookies was optimized by response surface methodology.
The optimum mixing rates of pine leaf powder, butter and sugar were 8.6 g, 252.8 g and 154.1 g for color, 8.4 g, 240.7 g and 149.8 g for appearance, 8.8 g, 246.5 g and 154.7 g for flavor and 10.9 g, 277.1 g and 134.6 g for texture respectively. The optimum mixture ratio which fulfilled all items was pine leaf powder 9.4 g, butter 270.5 g and sugar 141 g.
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KEYWORD
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pine leaf, cookie, response surface methodology, sensory evaluation
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