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KMID : 1134820070360081070
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 8 p.1070 ~ p.1076
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Quality Characteristics of Cookies Fortified with Soymilk Cake Fermented by Bacillus subtilis GT-D
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Ryu Mi-Jin
Kim Hyuk-Ii
Lee Sam-Pin
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Abstract
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Soymilk cake (SMC) fortified with defatted soy flour was fermented by a novel Bacillus subtilis GT?D in the solid?state fermentation with chlorella, mulberry leaves or green tea as food ingredient. The fermentation of SMC resulted in higher content of tyrosine and higher activities of protease, amylase and fibrinolytic enzymes. Fermented SMC including mucilage indicated six?fold higher content of dietary fiber compared to that of non?fermented SMC. The SMC fermented without additional ingredient allowed the highest spread ratio and width of cookies. Cookies prepared without SMC showed the lowest value of spread ratio and width compared to those of fermented SMC. In addition, these cookies showed the highest hardness value of 8,975 g, and thickness value of 5.97 and slightly higher bright color. Cookies fortified with SMC fermented with chlorella or mulberry leaves showed higher sensory evaluation value. Fortification of SMC fermented without additional ingredient resulted in the highest preference in the sensory evaluation of cookies.
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KEYWORD
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soymilk cake, Bacillus, sugar cookie, mucilage
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