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

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Cookies Different with Various Fat

유지의 종류에 따른 쿠키의 품질 특성

  • Yoo, Seung-Seok (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Jeong, Hyun-Chul (Dept. of Culinary & Foodservice Management, Sejong University)
  • 유승석 (세종대학교 조리외식경영학과) ;
  • 정현철 (세종대학교 조리외식경영학과)
  • Received : 2011.11.06
  • Accepted : 2011.12.06
  • Published : 2011.12.31
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Abstract

Cookies were prepared using different fat: butter, margarine, and shortening. Density, specific gravity of the dough, moisture content, spreadability, color, texture, and sensory evaluation for each cookies were conducted. Density, specific gravity and moisture content of each cookies showed the highest value with butter dough, and the lowest value with shortening dough. Spreadability of the cookie with margarine was the highest, and the cookie with butter and shortening resulted lower than that. The chromaticity 'L' and 'b' with butter cookie appeared the highest value, and margarine cookie and shortening cookie were followed that result. But chromaticity 'a' of butter cookie showed the lowest result while margarine cookie, and shortening cookie showed the highest value. Overall sensory evaluation showed high preference for butter cookie, beside margarine cookie and shortening cookie showed lower preference. Butter cookie was preferred in hardness, brittleness, color and chewiness, over margarine or shortening cookie. Flavor and sweetness with margarine cookie was preferred rather than butter cookie and shortening cookie. Softness and fatty taste of shortening cookie showed the highest result, beside margarine cookie and butter cookie showed lower result.

Keywords

References

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