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http://dx.doi.org/10.7318/KJFC.2007.22.4.468

Quality Characteristics of the Sugar Cookies with varied levels of Resistant Starch  

Lee, In-Seon (Department of Food Science and Nutrition, Yongin University)
Kang, Nam-E (Department of Food and Nutrition, Eulji University)
Publication Information
Journal of the Korean Society of Food Culture / v.22, no.4, 2007 , pp. 468-474 More about this Journal
Abstract
Physicochemical and sensory characteristics of cookies with various levels of resistant starch were investigated in this study. Dough pH of 30% substituted sample group had significantly the highest value than that of all(p<0.05). Water contents of Dough were decreased with increased levels of the resistant starch in cookie preparation. The spreadability was increased as the addition levels of the resistant starch were increased. The Hunter L and a values of 30% substituted sample group had the highest values of all(p<0.05). Results of sensory characteristics of 30% substituted sample group showed significantly the lower values in hardness and crack than those in the other groups at p<0.05. Acceptance tests of cookies with 10 and 20% substituted sample groups showed higher values in savory flavor and overall acceptability than those of others.
Keywords
physicochemical characteristic; sensory characteristic; resistant starch; cookie;
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Times Cited By KSCI : 7  (Citation Analysis)
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