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http://dx.doi.org/10.9799/ksfan.2013.26.4.759

Quality Characteristics of Cookies containing Platycodon grandiflorum Powder  

Jeong, Eun-Ja (Dept. of Food & Nutrition, Eulji University)
Kim, Kwan-Pil (Lotte Confectionery Co., Ltd.)
Bang, Byung-Ho (Dept. of Food & Nutrition, Eulji University)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.4, 2013 , pp. 759-765 More about this Journal
Abstract
This study investigated the quality characteristics of cookies containing Platycodon grandiflorum powder, which is well known for its various functions and biological activity. Cookie samples were prepared by adding the Platycodon grandiflorum powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness and sensory evaluation of cookies were examined. The results showed that the pH and moisture of cookies were decreased when more amount of Platycodon grandiflorum powder was added. Regarding the color of cookies, the L value was decreased when more amount of Platycodon grandiflorum powder was added, where as the a value and b value were increased (p<0.001, p<0.01). The spread factor of cookies generally increased as more amount of Platycodon grandiflorum powder was added, but it was not statistically significant. The hardness of the cookies decreased as more amount of Platycodon grandiflorum powder was added. Cookies containing 1% of Platycodon grandiflorum powder showed the highest scores for overall acceptability, color, taste and texture. Regarding the flavor of cookies, the control showed the highest score, and the score decreased as more amount of Platycodon grandiflorum powder was added.
Keywords
Platycodon grandiflorum powder; cookies; quality characteristics; sensory test;
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