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KMID : 1011620150310060687
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 6 p.687 ~ p.695
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Quality Characteristics of Cookies Made with Added Wheat Sprout Powder
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안상희:An Sang-Hee
저자없음:No authors listed
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Abstract
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The purpose of this study was to investigate the quality characteristics of cookies prepared with wheat sprout powder substituted at varying proportions (0%, 2%, 4%, 6%, and 8%) for wheat flour. The bulk density of cookie dough with wheat sprout powder were higher than that of the control group and the pH decreased. The moisture content of the groups with wheat sprout powder was higher than the control group. Width and thickness of finished cookies containing wheat sprout powder were lower than those of the control group. The spread ratio of the group with 8% wheat sprout powder was higher than that of the control group. In color, the L and a value decreased significantly with addition of wheat sprout powder. The hardness of the study groups was lower than that of the control group. DPPH radical scavenging activity of the control group was 24.90%, whereas the study groups ranged from 27.53∼38.76%. Sensory evaluation scores in terms of appearance, texture, taste and overall preference of groups with 2% and 4% of wheat sprout powder did not show any significant difference when compared to the control group. Based on the above results, using less than 4% of the wheat sprout powder would be appropriate for use in cookies.
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KEYWORD
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wheat sprout powder, cookie, quality characteristics
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