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Quality Characteristics of Cookies with Various levels of Functional Rice Flour  

L.Kim, Hye-Young (Department of food Science and Nutrition, Yongin University)
Lee, In-Seon (Department of food Science and Nutrition, Yongin University)
Kang, Ji-Yoon (Department of food Science and Nutrition, Yongin University)
Kim, Gee-Yeoun (Department of food Science and Nutrition, Yongin University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.4, 2002 , pp. 642-646 More about this Journal
Abstract
Pysicochemical and sensory characteristics of cookies with various levels of functional rice flour were investigated in this study. Dough pH of 10% substituted group and Spreadability of 20 and 30% substituted group had significantly higher values than that of control group. Density of Dough had significantly the largest value of 1.27 with 10% substituted sample group. The L value of brightness in control group had significantly the largest value of 69.31. The b value of 20% substituted sample group had significantly the largest value of 35.60. Results of sensory characteristics showed significantly higher savory aroma, savory flavor, hardness and brownness with 10% substituted sample group. Acceptance test of cookies with 20% substituted sample group showed higher overall acceptability than those of others. Quality caracteristics of 10 to 30% subsituted sample groups indicated significantly similar or higher values compared to those of control showing the possibilities of developments in health concerned funtional rice coopkies.
Keywords
functional rice flour; sensory quality; cookies;
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