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http://dx.doi.org/10.5762/KAIS.2010.11.6.2178

Quality Characteristics of Cookies with Garlic Paste  

Kim, Ae-Jung (Dept. of Food & Nutrition, Hyejeon College)
Joung, Kyung-Hee (Dept. of Hotel Culinary and Catering Management, Chungwoon University)
Shin, Seung-Mee (Dept. of Hotel Culinary and Catering Management, Chungwoon University)
Lim, Hee-Jung (Dept. of Hotel Culinary and Catering Management, Chungwoon University)
Cho, Jae-Chul (Dept. of Hotel Culinary Arts & Food Service, Hyejeon College)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.11, no.6, 2010 , pp. 2178-2184 More about this Journal
Abstract
This study investigated the quality characteristics of the cookies with garlic paste. Five different paste concentration levels of 0, 40, 80, 120 and 140g were added to 400g flour to make the cookie. In terms of color, the L-value and b-value of control group was higher than that with the garlic paste added. In the case of the a-value of garlic paste added group was higher than that with the control group. Among the textural characteristics hardness was decreased according to the addition level of garlic paste. For the sensory evaluation, apperance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the cookie with 40g garlic paste added content was shown to have the best quality.
Keywords
Garlic Paste; Cookie; Hardness; Sensory Evaluation;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
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