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KMID : 1024420140180010070
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Food Engineering Progress
2014 Volume.18 No. 1 p.70 ~ p.74
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Quality of Cookies Incorporated with Yacon Powder
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Lee Jun-Ho
Choi Ji-Eun
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Abstract
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The effects of incorporating yacon powder on the physicochemical properties and consumer acceptance of cookieswere investigated. With increased yacon powder content, the pH and density of cookies decreased significantly(p<0.05) while moisture content increased (p<0.05). Also the spread factor decreased with the addition of yaconpowder (p<0.05). Control showed the maximum value of hardness, but no significant differences were foundamong the 10-40% samples (p>0.05). Lightness and yellowness decreased significantly while redness increased sig-nificantly with a high content of yacon powder in the formulation (p<0.05). A consumer acceptance test indicatedthat the 10% sample received significantly higher scores in all attributes including overall acceptance (p<0.05).Cookies with 10% yacon powder are recommended to take advantage of the functional properties of yacon powderwithout sacrificing consumer acceptability.
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KEYWORD
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yacon powder, cookie, physicochemical, consumer acceptance
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