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KMID : 1024420070110040326
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Food Engineering Progress
2007 Volume.11 No. 4 p.326 ~ p.329
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Consumer Perception of Cookies Made with Onion Powder
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Seog Eun-Ju
Kim Hye-Ran
Lee Jun-Ho
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Abstract
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A consumer acceptance test was conducted on 50 consumers of cookies in age group, between 20 and 30 years. Cookies were made using AACC method 10-52 by substituting 0-8% (based on the total weight of the soft wheat flour and onion powder mixture) of onion powder according to the formulation given. In terms of color, 6% sample received the most favorable mean score, which is significantly higher than others (p<0.05) followed by the control sample (0%). The sensory preference on taste and texture was not significantly affected by the amount of onion powder substituted in the formulation (p>0.05). Samples with 6% onion powder received the highest mean flavor score of 4.74 which is significantly higher than that of control and 2% sample (p<0.05). In overall, substitution of 6% onion powder in the formulation would result in the most favorable onion cookies by the consumers.
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KEYWORD
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consumer, cookies, onion, powder, sensory attributes
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