Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Black Rice Flour on the Quality of Sugar-snap Cookie

흑미 가루의 첨가가 sugar-snap cookie의 품질 특성에 미치는 영향

  • Park, Young-Seo (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Chang, Hak-Gil (Department of Food Science and Biotechnology, Kyungwon University)
  • 박영서 (경원대학교 식품생물공학과) ;
  • 장학길 (경원대학교 식품생물공학과)
  • Published : 2008.04.30
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Abstract

The quality of sugar-snap cookie prepared with wheat flour supplemented with black rice flour was investigated. The pH of cookie batter decreased as the amount of black rice flour increased. Increasing proportions of black rice flour resulted in increase of width and spread factor of cookie, whereas thickness and fracturability decreased. L, a, and b values decreased as the amount of black rice flour increased. Sensory evaluation showed that supplements of 20, 25, and 20% black rice flour had the best overall preference in strong, medium, and weak flours, respectively.

밀가루에 흑미가루를 첨가하여 제조한 sugar-snap 쿠키의 품질특성을 조사하였다. Sugar-snap 쿠키의 반죽의 pH는 흑미 가루의 첨가량이 증가함에 따라 감소하였다. 쿠키의 직경과 퍼짐성은 흑미 가루의 첨가량이 증가함에 따라 증가하였고 두께와 파괴강도는 감소하였다. L, a, 및 b값 역시 흑미 가루 첨가량이 증가함에 따라서 다소 감소하는 경향을 나타내었다. Sugar-snap 쿠키의 종합적 기호도는 강력분의 경우는 흑미가루 20% 첨가 시, 중력분은 25% 첨가 시, 박력분은 20% 첨가 시에 가장 좋은 것으로 평가되었다.

Keywords

References

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