Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Sugar Snap-Cookie with Added Cornus fructus

산수유 분말을 첨가한 쿠키의 품질 특성에 관한 연구

  • Ko, Hee-Chul (DAESANG FNF Corporation DAESANG FNF R&D Center)
  • 고희철 (대상FNF(주) 대상FNF 연구소)
  • Received : 2010.11.15
  • Accepted : 2010.12.23
  • Published : 2010.12.31
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Abstract

This study examined the effects of Cornus fructus addition to suger snap cookies on WRC (water rentention capacity) and AWRC (alkaline water retention capacity). WRC and AWRC increased as more Cornus fructus powder was added, whereas the sedimentation value and Pelshenke value decreased. Regarding cookie color, L value decreased, whereas the a and b values increased. As the cookie diameter became smaller, thickness increased and spread factor decreased. Hardness of the cookies decreased, and preference was highest for cookies with 5% added Cornus fructus. The preferences for cookies were in the following order: 7% < 3% < 1% < 0% < 5% addition. In conclusion, addition of less than 5% Cornus fructus powder was the most desirable. To complement cookie appearance, it seems necessary to adjust the water content of Cornus fructus powder or add an emulsifier.

Keywords

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