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http://dx.doi.org/10.7318/KJFC.2011.26.4.394

Quality Characteristics of Cookies Added with Nelumbo nucifera G. powder  

Lee, Eun-Jun (Department of Hotel Foodservice Management, Chungwoon University)
Kim, Hyeong-Il (Department of Culinary Arts, Mayfield Hotel School)
Hong, Geum-Ju (Department of Hotel Foodservice Management, Chungwoon University)
Publication Information
Journal of the Korean Society of Food Culture / v.26, no.4, 2011 , pp. 394-399 More about this Journal
Abstract
This study was conducted to investigate the effect of Nelumbo nucifera G. (NN) powder on cookie quality characteristics. The cookies were made with various NN powder levels (1, 3, and 5%). Crude fiber, crude ash, and the Mg contents of cookies with added NN powder were higher in concentration than those of the control group. Salinity of NN-powder added groups was not significantly different when it was compared with the control group's salinity. No significant difference among the groups were observed for specific volume, but the width determined by water content in the dough decreased as the amount of added NN powder increased. The L-value of the cookies was significantly larger than that of the control group. The a- and b-values were the highest for the 5% substituted NN flour. According to the sensory evaluation of the cookies, scores for color, flavor, and texture increased with increasing amounts of added NN powder. The overall acceptance of the 3% NN added cookies was greater than that of the 1 and 5% cookies.
Keywords
cookies; Nelumbo nucifera G(NN) powder; sensory evaluation;
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Times Cited By KSCI : 18  (Citation Analysis)
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