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KMID : 1134820110400101453
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 10 p.1453 ~ p.1459
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Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder
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Jung Kyoo-Jin
Lee Seung-Je
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Abstract
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This research was performed to determine the quality characteristics of cookies made from flour added with 0, 1, 3, and 5% sea mustard (Undaria pinnatifida Suringer) powder. The quality characteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate, leavening rate, color, mineral content, texture properties, and sensory properties, were estimated. The density of the dough, water content, spread factor, loss rate, leavening rate, a and b values of color scale, and mineral content of the cookies significantly increased while those of pH, L value, and hardness decreased with higher content of sea mustard powder. With the exception of flavor, consumer acceptability scores in terms of appearance, taste, texture, and overall preference for cookies made from 3% sea mustard powder significantly ranked the highest. Taken together, the results of this study suggest that addition of 3% sea mustard powder to flour is effective for increasing the consumer acceptability and functionality of cookies.
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KEYWORD
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cookies, sea mustard, optimization formula, physicochemical characteristics, sensory evaluation
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