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KMID : 1011620150310060703
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 6 p.703 ~ p.717
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Quality Characteristics of Cookies with Ginger Powder
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이채선:Lee Chae-Sun
임현숙:Lim Hyeon-Sook/차경희:Cha Gyung-Hee
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Abstract
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In this study, when we reflect the preference of consumers who wish to receive their health through natural materials, and whose purpose is to receive good quality and good tasting cookies made from ginger. After 0%, 2%, 4%, 6%, 8% of flour was replaced by ginger powder for making cookies, a comparative analysis of quality characteristics and QDA was completed. Adding ginger powder caused a decrease in the density of the cookie dough, moisture content, loss rate and leavening rate of cookie (p<0.05), but the hardness of the ginger cookie increased. As a result of the description analysis of adding ginger powder, adding ginger powder increases, cookie color, crispiness, acid taste, flavor, and an after taste, but not the sweetness of the cookie. In terms of cookie color, crispiness, taste, flavor and overall acceptability, adding 4% ginger powder received high reviews. Also as a result of measuring DPPH radical elimination, ginger powder shows to have good antioxidant activity. So their anti-cancer activity is better than cookies without ginger powder. Therefore, we expect that we can fulfill the overall acceptability.
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KEYWORD
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ginger powder, cookie, quality characteristics
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