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KMID : 1024420100140030256
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Food Engineering Progress
2010 Volume.14 No. 3 p.256 ~ p.262
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Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies
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Bae Hyun-Joo
Lee Hye-Yeon
Lee Jin-Hyang
Lee Jun-Ho
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Abstract
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Saururus chinensis powder was added into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%) by partially replacing equivalent amount of wheat flour in cookie formulation, and cookies thus made were evaluated for physicochemical properties and sensory quality by a small semi-trained panel. Thickness and density of cookies increased significantly with increase in Saururus chinensis powder content (p<0.05); however, those of dough were not affected (p>0.05). The pH of both dough and cookies decreased significantly as the level of Saururus chinensis powder increased (p<0.05). Lightness and yellowness decreased significantly as the Saururus chinensis powder content increased while redness increased significantly (p<0.05). Spread factor decreased with the powder addition (p<0.05). Sensory evaluation indicated that samples with higher amount of the powder received higher scores in terms of taste, flavor, and color but not for hardness (p<0.05). Finally, correlation analysis showed that level of Saururus chinensis powder incorporation was well-correlated with most of the physicochemical properties and sensory attributes studied.
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KEYWORD
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sugar-snap cookie, Saururus chinensis powder, physicochemical, sensory properties, correlation
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