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http://dx.doi.org/10.9724/kfcs.2017.33.3.325

Quality Characteristics of Cookie with Burdock (Arctium lappa L.) Powder  

Kim, Hyun-Yong (Department of Food and Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University)
Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
Publication Information
Korean journal of food and cookery science / v.33, no.3, 2017 , pp. 325-332 More about this Journal
Abstract
Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder. Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder. Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas $^{\circ}brix$ of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples. Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.
Keywords
burdock powder; cookie; quality characteristics;
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Times Cited By KSCI : 37  (Citation Analysis)
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