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KMID : 1011620170330030325
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 3 p.325 ~ p.332
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Quality Characteristics of Cookie with Burdock (Arctium lappa L.) Powder
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Kim Hyun-Yong
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder.
Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder.
Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas °brix of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples.
Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.
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KEYWORD
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burdock powder, cookie, quality characteristics
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