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KMID : 1024420090130020079
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Food Engineering Progress
2009 Volume.13 No. 2 p.79 ~ p.84
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Physicochemical Properties of Cookies Incorporated with Strawberry Powder
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Lee Jun-Ho
Ko Jong-Cheul
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Abstract
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Effect of baking on the physicochemical properties including pH, moisture content, hardness, color, and spread factor was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0, 2, 4, and 6% w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170℃ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH of dough and hardness of cookies decreased significantly with increase in strawberry powder content (p<0.05). Moisture content of the dough was not significantly affected by strawberry powder but mean values tended to increase as the strawberry powder content increased. Lightness (L*-value) and yellowness (b*-value) significantly decreased as the strawberry powder content increased; on the other hand, redness (a*-value) increased significantly (p<0.05). Spread factor also increased significantly as the strawberry content increased in the formulation (p<0.05). Finally, correlation analysis indicated that level of strawberry powder incorporation was well-correlated with all the physicochemical properties studied. It is also noted that there was a significant positive correlation between the moisture content of dough and spread factor (p<0.05).
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KEYWORD
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cookie, strawberry powder, physicochemical properties, correlation
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