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KMID : 1011620170330030292
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 3 p.292 ~ p.299
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Quality of Cookies Formulated with Jeju Magma Seawater
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Jung Sung-Hyun
Jeon Soo-Jeong
Mikhail Young
Moon Yu-Jin
Hong Ye-Eun
Kweon Mee-Ra
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Abstract
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Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods.
Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness.
Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water ? tap water < Samdasoo < distilled water.
Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.
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KEYWORD
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Jeju magma seawater, water hardness, mineral content, starch pasting, cookie quality
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