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Effects of Rot Water Extract from Roasted Safflower(Carthamus tinctorius L.) Seed on Quality of Cookies  

곽동윤 (경북대학교 식품공학과)
김준한 (경북대학교 식품공학과)
김종국 (상주대학교 식품영양학과)
신승렬 (경산대학교 생명자원공학부)
문광덕 (경북대학교 식품공학과)
Publication Information
Food Science and Preservation / v.9, no.3, 2002 , pp. 304-308 More about this Journal
Abstract
Quality characteristic of cookies processed with hot water extract powder from masted safflower seed(RSHE) was investigated. Proximate compositions of RSHE were 4.7% of moisture, 32.6% of crude protein, 6.5% of crude ash. Composition of fatty acids(91.4%) were 77.14% of linoleic acid and 12.12% of oleic acid in RSHE. Glutamic acid, aspatic acid, arginine and glycine were major amino acids. Asparagine(12.69 ㎎/g) and arginine(1.13 ㎎/g) were contented high level in free amino acid of RSHE. The major minerals of RSHE were K(41.95 ㎎/g) and Mg(4.63 ㎎/g). 'L' value of cookies with RSHE were decreased, but 'a' value were increased. The breaking force and hardness of cookies with RSHE were higher than those of control. Thickness of cookies with RSHE were thicker than those of control and RSP(powder from roasted safflower seed). By sensory evaluation of cookies, appearance, taste, texture and overall acceptability score of cookie with 0.1% RSHE recorded first rank.
Keywords
safflower seed; hot water extracts; cookies; texture; sensory score;
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