Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effect of Broccoli Powder Incorporation on Physicochemical Properties of Cookies

  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University) ;
  • Lee, Hye Young (Department of Food Science and Engineering, Daegu University) ;
  • Sung, Chang Yong (Department of Food Science and Engineering, Daegu University)
  • Received : 2010.02.08
  • Accepted : 2010.02.18
  • Published : 2010.02.28
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Abstract

Freeze-dried broccoli powder was incorporated into cookie dough at 5 levels (0, 1, 2, 3, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170${^{\circ}C}$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH and moisture content were ranged 6.74-6.90 and 2.67-4.12% (wet basis) depending on the broccoli powder level, respectively. Lightness (L$^{\ast}$-value), redness (a$^{\ast}$-value), and hardness decreased while yellowness (b$^{\ast}$-value) increased significantly as the broccoli powder content increased (p<0.05). Spread factor of the control was significantly lower than that of samples containing broccoli powder regardless of the concentration (p<0.05) and increased significantly with increase in broccoli powder content (p<0.05). The broccoli concentration correlated significantly with most of properties except for pH and spread factor (p<0.05 or p<0.01). Hardness correlated negatively with moisture content (p<0.05) but correlated positively with spread factor (p<0.01).

Keywords

Acknowledgement

Supported by : Daegu University

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