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Quality Charactistics of Frozen Cookies with Buckwheat Flour  

Lee, Hyun-Joo (Dept. of Food Nutrition & Culinary Science, Hankyong National University)
Kim, Min-A (Dept. of Food Nutrition & Culinary Science, Hankyong National University)
Lee, Hyun-Ja (Dept. of Food Nutrition & Culinary Science, Hankyong National University)
Whang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University)
Chung, Yoon-Kyung (Dept. of Food Nutrition & Culinary Science, Hankyong National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.6, 2010 , pp. 969-974 More about this Journal
Abstract
The purpose of this study was to investigate the quality characteristics of frozen cookies made with 3%, 6%, 9% buckwheat flour. The higher amount of buckwheat flour added to the frozen cookies, the greater the decrease in water activity, hardness, Max. G and brittleness compared to control. Lightness, redness, and yellowness of the cookies with buckwheat flour were slightly lower than those of control. Brown color and buckwheat odor of the cookies with buckwheat flour were higher, whereas egg odor and butter flavor were lower than those of control. Overall acceptance of the frozen cookies with 3% buckwheat flour was high.
Keywords
Buckwheat; cookies; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
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