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Preparation and Quality Characteristics of Sugar Cookies using Citron Powder  

Kong, Hee-Jung (Department of food Science and Nutrition, Yongin University)
Kim, Hae-Young (Department of food Science and Nutrition, Yongin University)
Publication Information
Korean journal of food and cookery science / v.22, no.5, 2006 , pp. 712-719 More about this Journal
Abstract
Sugar cookies using various levels of citron powder were prepared and the physicochemical and sensory characteristics were investigated in this study. The pH of the dough was relatively lower in the groups with increased citron powder. The yellowness of dough color was significantly increased from value of 23.47 to 36.99 as the substitution levels of citron powder content was increased (p<0.05). The degree of gelatinization of the dough measured using DSC was reduced with increasing delayed with the increased amount of the powder content. Cookies with powders content of 4-6 g showed significantly lower water contents than compared to those with 0-2 g(p<0.05). The spread factor tended to decrease as the substitution levels of the sample groups were increased. The results of sensory characteristics showed significantly higher bitterness and lower sweetness with the 6 g substituted sample group at (p<0.05). Desired citron cookie was prepared with the group of a substitution levels of 4 g citron powder from the confounded viewpoint of the physicochemical and sensory properties that were investigated.
Keywords
physicochemical sensory; citron; cookies;
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Times Cited By KSCI : 2  (Citation Analysis)
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