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Quality Characteristics of Cookies with Varied Concentrations of Blueberry Powder  

Ji, Jeong-Ran (Dept. of Culinary & Food Service Management, Sejong University)
Yoo, Seung-Seok (Dept. of Culinary & Food Service Management, Sejong University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.3, 2010 , pp. 433-438 More about this Journal
Abstract
To manufaure cookies with blueberry, cookies with 0%, 1%, 3%, 5%, or 7% added blueberry were prepared and tested for quality. Their pH was decreased by addition of blueberries' addition, and the influence of the pH also decreased the sugar level. For the cookies' color, L and b (yellowness) were decreased, and a was increased. The same result was shown when anthocyanin foods were added. Cookies' diameter, spreadability, and thickness were increased as blueberries were added. The cookies' hardness was lowered with increasing addition of blueberries. 3% and 5% blueberry-added cookies received the highest sensory-test scores, so these blueberry cookie showed its possibility of success to develop it as a product.
Keywords
Quality characteristics; cookie; blueberry powder; Sensory test;
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Times Cited By KSCI : 16  (Citation Analysis)
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