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http://dx.doi.org/10.20878/cshr.2016.22.8.89

Effects of Apple Pomace on Cookie Quality  

Oh, Chul-Hwan (Dept. of General Education, Korea National College of Agriculture and Fisheries)
Kang, Chang-Soo (Dept. of General Education, Korea National College of Agriculture and Fisheries)
Publication Information
Culinary science and hospitality research / v.22, no.8, 2016 , pp. 89-98 More about this Journal
Abstract
The objective of this study was to exploit the use of this nutrient-rich byproduct in cookies by replacing wheat flour at 10~30% levels. The specific gravity and pH of cookies decreased slightly with increasing apple pomace concentration, but the specific gravity of cookies showed no significant difference in the additive group. The sugar contents of cookies was significantly increased to $2.07^{\circ}Brix$ at 30%. Moisture content, spread factor, loss rate, and leaving rate of cookies increased with increasing apple pomace concentration. Lightness, redness, and yellowness of cookies decreased from 70.46 to 56.25, and 5.60 to 3.01, and 37.52 to 27.92, respectively, with increasing apple pomace concentration. In the sensory evaluation, sensory scores for color, flavor, texture, appearance, and overall preference were highest in the 10% and 20% apple pomace cookies in the additive group. Thus, our results suggested that the optimum amount of apple pomace that can be added to cookies was 20%.
Keywords
apple; apple pomace; cookie; quality characteristics;
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Times Cited By KSCI : 16  (Citation Analysis)
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