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KMID : 1011620140300060679
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 6 p.679 ~ p.686
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Quality Characteristics of Cookies Added with Ginseng Leaf
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김담:Kim Dam
김경희:Kim Kyoung-Hee/육홍선:Yook Hong-Sun
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Abstract
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This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) ofginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.
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KEYWORD
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ginseng leaf, cookie, quality characteristic, DPPH radical scavenging
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