• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.65-72
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• 2016

Black tomato (Lycopersicum esculentum) is known to have more ${\beta}-carotene$, lycopene, and vitamin C than general red-colored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from $107.77g/cm^2$ in control to $170.50g/cm^2$ in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.53-59
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• 2011

The purpose of this study was to investigate the properties of frozen cookies containing buckwheat flour. Buckwheat flour was added to cake flour bases at concentrations of 3%, 6%, and 9%. Falling numbers, RVA (rapid visco analyzer) increased with the addition of buckwheat flour, whereas initial pasting temperature decreased. The set back value, which is a prediction of retrogradation, did not show any significant difference. The alveographic P values of the treatment were lower than that of the Control. In the farinogram test, water absorption increased upon the addition of buckwheat flour, whereas stability and farinogram quality number decreased. In conclusion, the addition of 6% buckwheat flour is recommended to obtain the optimal volume of frozen cookies.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.421-429
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing Danggue powder, and to achieve an optimal ingredient composition and texture that would appeal to consumers of all ages. To reduce its content, wheat flour was partially substituted with Danggue in the formulation. Response surface methodology was used to analyze the measured results and showed 16 experimental points, including 2 replicates for the Danggue powder, brown sugar, and butter ingredients. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product. The sensory evaluation results indicated significant differences between samples for color (p<0.01), flavor (p<0.01), texture (p<0.05), and overall quality (p<0.05). As a result, the optimal ingredient levels for sensory quality were determined as 4.83 g of Danggue powder, 70.46 g of brown sugar, and 86.08 g of butter.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.164-172
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• 2006

The purpose of this study was to find the optimal mixing condition of three different amounts of pine leaf powder, butter and sugar for preparation of pine leaf cookies. The optimum mixing condition for pine leaf cookies was optimized by response surface methodology The optimum mixing rates of pine leaf powder, butter and sugar were 8.6 g, 252.8 g and 154.1 g for color, 8.4 g, 240.7 g and 149.8 g for appearance, 8.8 g, 246.5 g and 154.7 g for flavor and 10.9 g, 277.1 g and 134.6 g for texture respectively. The optimum mixture ratio which fulfilled all items was pine leaf powder 9.4 g, butter 270.5 g and sugar 141 g.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.969-974
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• 2010

The purpose of this study was to investigate the quality characteristics of frozen cookies made with 3%, 6%, 9% buckwheat flour. The higher amount of buckwheat flour added to the frozen cookies, the greater the decrease in water activity, hardness, Max. G and brittleness compared to control. Lightness, redness, and yellowness of the cookies with buckwheat flour were slightly lower than those of control. Brown color and buckwheat odor of the cookies with buckwheat flour were higher, whereas egg odor and butter flavor were lower than those of control. Overall acceptance of the frozen cookies with 3% buckwheat flour was high.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.514-527
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• 2005

The purposes of this study were firstly to optimize the recipe for iced cookies by cooking with five different ingredient levels of $Jinuni\;bean(X_1),\;butter(X_2)\;&\;sugar(X_3)$ and secondly to analyze the chemical and sensory test results by using RSM(Response Surface Methodology). As a result of this test, water activity decreased with increasing contents of butter or sugar, while hydrophilic browning decreased independently with increasing sugar content. There was a positive correlation(p<.001) between specific gravity and hardness, although the result was not uniform due to the interaction of each factor. There was a negative correlation(p<.001) between the spread ratio and gravity or hardness, and it tended to increase with increasing each content. Color value L and color value a had positive correlation (p<.001) and the value tended to decrease with increasing the quantity of Jinuni bean. Generally, the strength of the cookies showed a saddle point at the peak of the 3d graph. As a result of sensory evaluation, the color was sensitive to the contents of sugar and Jinuni bean, the texture was sensitive to the contents of butter and sugar, and the taste and overall quality were sensitive to all three factors. Color had a positive correlation(p<.05) with the taste, texture and overall quality. There were high positive correlations(p<.001) between the taste, texture and overall quality. The preference data showed an up-swollen, parabolic shape in the center of the 34 graph, which enabled the optimum value to be determined and the optimum mixture ratio which fulfilled all sensory items was Jinuni bean 93g, butter 188.5g and sugar 155g, indicating a substitution of flour by $44\%$.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.121-128
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• 2010

This study was conducted to develop an optimal composite recipe of nutritional cookies containing oak mushroom (Lentinus edodes) powder that has a high preference score. Oak mushroom(Lentinus edodes) is considered a significantly wholesome food. In addition, the dried oak mushroom(Lentinus edodes) has a better flavor and more nutrients than the fresh oak mushroom since vitamins are activated during the drying process. Wheat flour was partially substituted with Lentinus edodes powder to reduce its content. The optimal sensory composite recipe was determined by making iced cookies which have the advantage of long storage, at 3 concentrations of Lentinus edodes powder, yellow sugar and butter, using the central composite design. In addition, the mixing condition of Lentinus edodes powder cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology(RSM). The effects of the addition of the three variables on the quality of Lentinus edodes cookies were assessed in terms of texture, color, spread ratio and sensory evaluation. The results of the sensory evaluation produced very significant values for color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and the results of instrumental analysis showed significant values in lightness(p<0.05), spread ratio, hardness(p<0.01). As a result, the optimal sensory ratio of Lentinus edodes cookies was determined to be Lentinus edodes powder 10.83g, yellow sugar 61.89 g, and butter 120.0 g.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.516-524
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• 2005

This study was conducted to develop a functional cookie with the addition of a sweet pumpkin powder on a cookie shape, that showed high preference level to all age group and that was very easily to store because of low moisture content, by substituting partially a sweet pumpkin powder for reducing content of wheat flour. This study has produced the sensory optimal composite recipe by making iced cookies, respectively, with each 5 level of Sweet pumpkin powder($X_{1}$), sugar($X_{2}$), butter($X_{3}$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in color, appearance, flavor, overall quality(p<0.05), texture(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness, spread ratio, hardness(p<0.05). Also sensory optimal ratio of Sweet pumpkin cookie was calculated as sweet pumpkin powder 81.8g, sugar 116.6g, butter 210.7g, and it was revealed that the factors of influencing cookie aptitude were in order of Sweet pumpkin powder, butter, sugar.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.76-83
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• 2008

The aim of this study was to use arrowroot powder to develop a recipe for a nutritional cookie having the optimal composition of ingredients and texture to elict a strong preference response in all age groups. Wheat flour was partially substituted with arrowroot powder to reduce the wheat flour content of the cookie. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 2 replicates for arrowroot powder, yellow sugar and butter. The compositional and functional properties of the test were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The result of sensory evaluation showed very significant values for color (p<0.01), appearance (p<0.001), texture (p<0.05), overall quality (p<0.05), and flavor (p<0.05). Instrumental analysis showed significant values for lightness (p<0.001), redness (p<0.01), yellowness (p<0.01) and spread ratio (p<0.001). The optimal sensory ratios were determined to be 15g for the arrowroot powder, 70 g for sugar and 80 g for butter.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.448-459
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• 2006

This study was conducted to develop a optimal composite recipe of a functional cookie including Red Ginseng powder and having the high preference to all age groups. Wheat flour was partially substituted by Red Ginseng powder to reduce the content of wheat flour. The sensory optimal composite recipe was produced by making iced cookies, with 5 levels of Red Ginseng $powder(X_1),\;sugar(X_2),\;butter(X_3)$, respectively, by C.C.D(Central Composite Design) and by conducting the sensory evaluation and the instrumental analysis by Response Surface Methodology(RSM). The results of sensory evaluation showed very significant values in color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and those of instrumental analysis showed significant values in lightness, redness(p<0.05), spread ratio, hardness(p<0.01). As a result, sensory optimal ratio of Red Ginseng cookie was calculated at Red Ginseng powder 25.4 g, sugar 147.1 g, butter 153.4 g.