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Optimization of Iced Cookie with the Addition of Dried Red Ginseng Powder  

Lee, Sun-Mee (Department of Food & Nutrition, Sookmyung Women's University)
Jung, Hyeon-A (Department of Food & Nutrition, Bucheon College)
Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.4, 2006 , pp. 448-459 More about this Journal
Abstract
This study was conducted to develop a optimal composite recipe of a functional cookie including Red Ginseng powder and having the high preference to all age groups. Wheat flour was partially substituted by Red Ginseng powder to reduce the content of wheat flour. The sensory optimal composite recipe was produced by making iced cookies, with 5 levels of Red Ginseng $powder(X_1),\;sugar(X_2),\;butter(X_3)$, respectively, by C.C.D(Central Composite Design) and by conducting the sensory evaluation and the instrumental analysis by Response Surface Methodology(RSM). The results of sensory evaluation showed very significant values in color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and those of instrumental analysis showed significant values in lightness, redness(p<0.05), spread ratio, hardness(p<0.01). As a result, sensory optimal ratio of Red Ginseng cookie was calculated at Red Ginseng powder 25.4 g, sugar 147.1 g, butter 153.4 g.
Keywords
red ginseng cookie; sugar; butter; optimization; response surface methodology(RSM);
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Times Cited By KSCI : 5  (Citation Analysis)
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