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KMID : 1011620100260040381
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 4 p.381 ~ p.389
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Quality Characteristics and Antioxidative Effect of Cookies Made with Capsosiphon fulvescens Powder
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이가화:Lee Ga-Wha
최민자:Choi Min-Ja/정복미:Jung Bok-Mi
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Abstract
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In this study, we investigated the quality characteristics of cookies containing mesangi powder (MP). The cookies were stored at 30 ℃ for 28 days. The pH of the dough decreased significantly upon the addition of MP. The spread factor of the cookies also decreased significantly with more MP added to the cookie recipe. The loss rate of cookies was significantly higher in 3% and 5% cookies than in control and 7% cookies. The leavening rate was significantly decreased upon the addition of MP. Hardness was significantly higher in 5% and 7% cookies than in control cookies. The L, a, b values of cookies were significantly reduced at higher MP content. The results of sensory evaluation showed that cookies made with MP did not differ significantly from the control, except in color and moistness. The mineral contents of cookies increased in dose-dependent fashion with MP concentration. The acid and peroxide values were lower in cookies with 5% MP than other cookies.ㅌ
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KEYWORD
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Capsosiphon fulvescens, cookies, quality characteristics, antioxidative effect
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