동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제18권5호
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- Pages.766-772
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
동결 건조 황색 양파 분말과 자색 양파 분말을 첨가한 냉동 쿠키의 품질 특성
Quality Characteristics of Iced Cookies Containing Freeze-Dried Yellow and Red Onion Powder
- Lee, Jeong-Ok (Dept. of Food and Nutrition, Chungnam National University) ;
- Lee, Seong-A (Dept. of Food and Nutrition, Chungnam National University) ;
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Kim, Kyoung-Hee
(Dept. of Food and Nutrition, Chungnam National University) ;
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Yook, Hong-Sun
(Dept. of Food and Nutrition, Chungnam National University)
- 발행 : 2008.10.31
초록
The objective of this investigation was to develop iced cookies with freeze-dried yellow onion powder (YP) and red onion powder (RP) at composition levels of 0, 1, 3, 5 and 10%. The moisture (13.61%) and crude ash contents (3.43%) of YP was higher than RP, while the crude protein (7.58%) and crude fat contents (0.65%) of RP was higher than YP. Freeze-dried YP showed a higher lightness and yellowness value compared to RP, because of the unique color of the onion. The browning index was lower in YP. The pH of the dough significantly decreased by addition of onion powder, while the density of the dough was significantly increased in RP samples than the others. The iced cookies showed a lower lightness value, and a higher redness value with increase of onion powder contents. Hardness of YP cookies up to 5% and RP cookies up to 3%, were lower compared to the control. With regards to the sensory characteristics,