Browse > Article

Optimization of Iced cookiess with the Addition of Pine leaf Powder  

Jin So-Yeon (Department of Food & Nutrition, Sookmyung Women's University)
Joo Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
Han Young-Sil (Department of Food & Nutrition, Sookmyung Women's University)
Publication Information
Korean journal of food and cookery science / v.22, no.2, 2006 , pp. 164-172 More about this Journal
Abstract
The purpose of this study was to find the optimal mixing condition of three different amounts of pine leaf powder, butter and sugar for preparation of pine leaf cookies. The optimum mixing condition for pine leaf cookies was optimized by response surface methodology The optimum mixing rates of pine leaf powder, butter and sugar were 8.6 g, 252.8 g and 154.1 g for color, 8.4 g, 240.7 g and 149.8 g for appearance, 8.8 g, 246.5 g and 154.7 g for flavor and 10.9 g, 277.1 g and 134.6 g for texture respectively. The optimum mixture ratio which fulfilled all items was pine leaf powder 9.4 g, butter 270.5 g and sugar 141 g.
Keywords
pine leaf; cookie; response surface methodology; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 James L, Vetter JZ, Hugh B. 1998. Effect of sugar and shortening level on properties cookies dough and baked cookies. American Institute of Baking 10: 1-6
2 Kim JG. 1995. Nutritional Properties of ChOl - PyOn Preparation by Adding Mugwort and Pine leaf. Korean J. SOC. FOOD COOKERY SCI 11(5):446
3 Kim SM, Cho YS, Kim MJ, Bae MJ, Han JP, Lee SH. 1988. Effect of Hot Water of Salvia miltorrhiza Bgw., Prunus persica Stoke, Angellica Gigas Nakai and Pinus strobus on Lopid Oxidation. J. Korean Soc. Food Sci. Nutr. 27 (3): 399-405
4 Ko YJ. 2004. Quality Characteristics and Optimization of Iced cookies with the Addition of Jinuni bean. Master thesis. Sookmyung Women's University of Korea
5 Lee HG, Han JY. 2002. Sensory and Textural characteristics of solsulgi using varied levels of pine leave powders and different types of sweetners. Korean J. SOC. FOOD COOKERY SCI 18(2):164-172
6 Kang NE, Kim HY. 2005. Quality Characteristics of Health Concerned Funtional cookies using Crude Ingredients.. Korean J. Food Culture.20(3):331-336
7 유태종. 1999. 솔잎 민간요법, 국일미디어
8 Kim HY, Jeong SJ, Heo MY, Kang SK. 2002. Quality Characteristics of cookies Prepared with Varied levels of Shredded Garlics. Korean J Food Sci Technol 34(4):637-641
9 Kwhak SH, Moon SW, Jang MS. 2002. Effect of Fine Needle Powder on the Sensory and Mechanical Characteristics of Steam cake. Korean J. SOC. FOOD COOKERY SCI 18(4) : 399-406
10 American Association of Cereal Chmists : AACC Approved Methods-9th ed. Method 10-90. The Association (1995)
11 Roh SH. 1999. A study on baking cookies according to the amounts of green tea powder added. Master thesis. Jeon ju University of Korea
12 Park BH, Cho HS, Park SY. 2005. A Study on the Antioxidative Effect and Quality Characteristics of cookies Made with Lycii fructus Powder. Korean J. SOC. FOOD COOKERY SCI 21(1) 94-102   과학기술학회마을
13 Lee JA, Park GS, Ahn SH. 2002. Comparative of Physicochemical and Sensory Quality Characteristics of cookies added with Barleys and Oatmeals. Korean J Food Sci Technol 18(2):238-246
14 Han JS, Kim JA, Han GP, Kim DS, Nobuyuki K, Lee KR. 2004. Quality Characteristics of Functional cookies with Added Potato Peel. Korean J. SOC. FOOD COOKERY SCI 20(6):607-613
15 Moon JJ. 1993. Studies on Antitumor Effects of Pine Needles, Pinus densiflora Sieb et Zucc. Master thesis. Kon-Kuk University of Korea
16 Kang YH, Park YK, Oh SR, Moon KD. 1995. Studies on physiological functional of pine needle and mugwort extract(in Korean), Korean J Food Sci. Technol., 27(6):p978
17 이기동, 이정은, 권중호. 2000. 식품공업에서 반응표면분석의 응용. 식품과학과 산업 33(1):33-48
18 Kim EJ, Kim SM. 1998. Bread Properties Utilizing Extracts of Pine Needle according to Preparation Method. Korean J Food Sci Technol 30(3):542