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KMID : 1011620070230060785
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 6 p.785 ~ p.792
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Physicochemical and Sensory Characteristics of Rice Cookies Based on Goami 2 with Sesames(White and Black) and Perilla Seeds
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정영정:Jung Young-Jeong
서한석:Seo Han-Seok/명정은:Myung Jyong-Eun/신정민:Shin Jeong-Min/이은주:Lee Eun-Ju/황인경:Hwang In-Kyeong
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Abstract
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The aim of this study was to develop rice cookies based on 'Goami T rice, and made with sesame (white and black) and perilla seeds. Furthermore, we studied the physicochemical and sensory characteristics of the cookies as well as the alternative effects of the sesames or perilla seeds for butter, where we substituted the sesames or perilla for 30% of the total butter. The pH values of the cookie doughs made with the sesames or perilla seeds were significantly different (p<0.001), whereas the spread factors of the doughs were not significantly different. The Hunter color L-，a-, and b- values were significantly different for the cookies made with the added sesames or perilla seeds (p<0.001). The brittleness of the Goami 2 rice cookies (control) was significantly higher than that of the cookies made with the sesames or perilla (p<0.001). In a descriptive analysis performed by 8 trained panelists, the following sensory characteristics: yellow, black, sweet taste, nutty taste, nutty odor, oily flavor, and off flavor, were significantly different among the cookie samples. In a consumer test by 50 women students, the Goami 2 rice cookies were preferred in the following order: Goami 2 rice cookies with no additions > black sesame cookies > white sesame cookies > perilla cookies. In conclusion, some physicochemical and sensory characteristics of the cookies were different, in relation to being made with or without the sesame or perilla seeds. However, because of the small difference in acceptance among ihe cookies, the sesame and perilla rice cookies show strong potentials for consumer acceptance. Moreover, the black sesame cookies were more acceptable in terms of butter substitution for the cookie preparation.
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KEYWORD
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Goami 2 rice, white sesame, black sesame, perilla, cookie
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