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Quality Characteristics of Cookies made with Morinda citrifolia Powder  

Kim, Soo-Han (Dept. of a Cuisine JW Marriott Hotel Seoul)
Lee, Myung-Ho (Dept. of Food Science & Culinary Arts, Shinhan University)
Publication Information
Culinary science and hospitality research / v.21, no.3, 2015 , pp. 130-138 More about this Journal
Abstract
The purpose of this paper was to study cookies that could be sweetened by consumers through the addition of Morinda citrifolia powder, and also to examine the quality characteristics of such cookies in order to expand the uses of Morinda citrifolia. The addition of Morinda citrifolia powder did not have an observable affect on cookie density, although it did decrease pH levels. A central finding was the lack of significant differences in moisture content of cookies made with Morinda citrifolia powder at the significance level of 5%. Significant differences were found in the diameter, which represents spreadability, in the group of cookies made with Morinda citrifolia powder. The L value decreased considerably with the addition of Morinda citrifolia powder. The control also recorded the highest hardness points and had significant differences from the groups added with 3% and 6% Morinda citrifolia powder. The sensory evaluation results showed no significant differences in the taste, flavor, texture, and overall preference between the group of 6% Morinda citrifolia powder and the control except for color, which suggests that cookies made with 6% Morinda citrifolia powder seem to be ideal.
Keywords
noni(Morinda citrifolia) powder; cookie; quality characteristics;
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Times Cited By KSCI : 15  (Citation Analysis)
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