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KMID : 1134820090380111595
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 11 p.1595 ~ p.1599
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Quality Characteristics of Cookies with Ginseng Powder
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Kang Ho-Jin
Choi Hye-Jeong
Lim Jae-Kag
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Abstract
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Ginseng is one of the most well known medicinal plant in East Asia with many bioactivities. The purpose of this study was to evaluate the quality properties of cookies added with different concentrations (0, 1, 3, and 5%) of ginseng powder by molecular press dehydration (MPD) method. MPD was known to be an excellent tool for keeping taste and flavor without any loss of original materials. The results indicated no significant difference in the density of cookie dough with different concentrations of ginseng powder. The L color value was decreased and the a color values were increased with increasing concentrations of ginseng powder (p＜0.05). However, there was no significant difference in the b values. Spread factor of cookie was not significantly different between 1% and 3%, but decreased at 5% (p＜0.05). The hardness of cookies was significantly increased as ginseng powder concentration increased. The result of sensory score showed that cookie added with 1% ginseng powder had higher color, sweetness, overall acceptability scores than other samples. As a result of this study, quality of cookies with added 1% ginseng powder were the most suitable in terms of its color, texture, and sensory properties.
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KEYWORD
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ginseng, molecular press dehydration, cookies, quality characteristics
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