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KMID : 1011620140300050509
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 5 p.509 ~ p.516
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Quality Characteristics of Iced Pumpkin Paste Cookies Prepared Using Different Fat and Fatty Oils
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신동선:Shin Dong-Sun
유선미:Yoo Seon-Mi/박보람:Park Bo-Ram
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Abstract
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This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.
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KEYWORD
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pumpkin, iced cookie, fat, quality characteristics
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