Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Quality Characteristics of Cookies with Garlic Paste

마늘 페이스트 첨가 쿠키의 품질 특성

  • Kim, Ae-Jung (Dept. of Food & Nutrition, Hyejeon College) ;
  • Joung, Kyung-Hee (Dept. of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Shin, Seung-Mee (Dept. of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Lim, Hee-Jung (Dept. of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Cho, Jae-Chul (Dept. of Hotel Culinary Arts & Food Service, Hyejeon College)
  • 김애정 (혜전대학 식품영양과) ;
  • 정경희 (청운대학교 호텔조리식당경영학과) ;
  • 신승미 (청운대학교 호텔조리식당경영학과) ;
  • 임희정 (청운대학교 호텔조리식당경영학과) ;
  • 조재철 (혜전대학 호텔조리외식계열)
  • Received : 2010.03.17
  • Accepted : 2010.06.18
  • Published : 2010.06.30
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Abstract

This study investigated the quality characteristics of the cookies with garlic paste. Five different paste concentration levels of 0, 40, 80, 120 and 140g were added to 400g flour to make the cookie. In terms of color, the L-value and b-value of control group was higher than that with the garlic paste added. In the case of the a-value of garlic paste added group was higher than that with the control group. Among the textural characteristics hardness was decreased according to the addition level of garlic paste. For the sensory evaluation, apperance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the cookie with 40g garlic paste added content was shown to have the best quality.

본 연구는 쿠키의 제조에 있어 밀가루 함량 400g에 마늘 페이스트 첨가량을 0, 40, 80, 120, 140g으로 달리 하여 쿠키의 품질특성을 측정하였다. 색도분석 결과 밝기를 나타내는 L값과 황색도를 나타내는 b값은 마늘 페이스트 첨가군에 비해 대조군이 높은 경향을 나타내었다. 적색도를 나타내는 a값은 마늘 페이스트 첨가량이 증가할수록 높아지는 경향을 보였다. 쿠키의 경도는 마늘 페이스트 첨가량이 증가할수록 경도가 낮아지는 것으로 나타났다. 관능평가 결과 외관, 풍미, 맛, 조직감 및 전반적인 기호도에 관한 항목에서 마늘 페이스트 40g첨가군이 가장 높은 기호도를 나타내었다. 결과적으로 마늘페이스트 쿠키 제조 시 40g의 마늘 페이스트를 첨가하여 제조한 쿠키의 품질이 가장 우수한 것으로 판단된다.

Keywords

References

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