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KMID : 1134820070360081048
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 8 p.1048 ~ p.1054
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Quality Characteristics of Cookies Prepared with Fresh and Steamed Garlic Powders
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Lee Soo-Jung
Shin Jung-Hye
Choi Duck-Joo
Gweon Oh-Cheon
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Abstract
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The quality characteristics of cookies, prepared with the freeze dried fresh garlic (FGP) and steamed (100℃, 20 min) garlic (SGP) powders, were investigated. The cookie samples in the present study were made by adding the garlic powders at different levels (0, 0.5, 1, 2, 4, and 6%). The highest spread ratio, 8.48±0.31 and 8.62±0.21, were obtained by mixing 6% FGP and 0.5% SGP with the cookies. Among the surface color of the cookies, the L?value decreased with increasing garlic powder contents compared to that of the group, but the difference in the surface color among the kinds of garlic powders was insignificant. Although increases in the garlic powder content resulted in no noticeable difference among the a?value of the test group, the b?value was decreased significantly, particularly with increasing SGP contents. Hardness was also increased along with the garlic powder contents and was highest at its 2% content. When viewed from the sensor properties, the measured color tended to become brown at the garlic powder contents greater than 2%. The surface crack of the cookies also increased as the SGP content increased. Its garlic taste and flavor were slightly low at SGP added with 6% garlic powder content than FGP. The overall acceptability was higher in 0.5～4% added test samples than those in control group sample; it was highest for 1%, 2% and 0.5%, in decreasing order. In the sensor evaluation, the overall acceptability of the cookies was considerably different in the comparison of FGP added cookies with SGP added ones. Therefore, the optimal ratio investigated for making the garlic added cookies was shown to be 1 %, and its acceptability was relatively high for SGP added cookies.
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KEYWORD
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fresh garlic powder(FGP), steamed garlic powder(SGP), texture, sensory evaluation
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