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KMID : 1011620070230050609
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.609 ~ p.614
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Quality Characteristics of Cookies with Added Concentrations of Garlic Juice
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신정혜:Shin Jung-Hye
이수정:Lee Soo-Jung/최덕주:Choi Duk-Ju/권오천:Kwen O-Chen
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Abstract
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This study aimed to evaluate the physicochemical and sensory properties of the cookies that were prepared with different concentrations [0, 0.5, 1, 2，4, and 6 % (w/w)]. The pH of the cookie dough increased significantly at all garlic juice concentrations greater than 1%. The highest dough density value was 1.23，which occurred in the 2% added group; however there was no remarkable differences among the test groups. The spread factor of the cookies showed an inverse relationship with the garlic juice concentration as compared to the control group (10.63). Hardness decreased with increasing garlic juice concentration at levels greater than 1%, and it ranged from 1857.92 to 1695.02. In addition, the L-value decreased with increasing garlic juice concentration, while the a-value gradually increased. In the case of the b-value, however, no significant difference was found compared to that of the control group. In the sensory evaluation, the color of the cookies (3.44-5.11) increased dose dependently with the garlic juice concentration. Taste scores were higher with garlic juice additions over 2%; whereas flavor was considerably greater compared to that of control group. The overall acceptability of the garlic juice cookies was higher than that of the control group. From this investigation, the optimal concentrations of added garlic juice for improvements in cookie quality were found in the range of 1-2%.
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KEYWORD
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garlic juice, cookie, texture, sensory evaluation
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