• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.4
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• pp.366-372
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• 2019

The use of flour milled from the Ofree wheat cultivar for baking attenuates allergies because some of the genes related to the allergic reaction have been knocked because some of its genes related to allergic reactions have been knocked down or knocked out through genetic mutation. However, the utilization of this flour is limited because the Ofree grain contains high content of total protein and gluten. Microwave irradiation has been used for changing the protein and gluten characteristics of wheat flour. Thus, this study investigated appropriate conditions of microwave irradiation to enhance the utilization of Ofree flour. As a result, when the flour was microwave-treated for 2 min, although the total protein and gluten contents were not changed, some qualities of the baked sugar-snap cookies, such as spread factor (diameter and thickness) and appearance (crack), were ameliorated. However, excessive heat treatment of the flour for over 3 min led to protein denaturation, which negatively affected the quality of the products. These results indicate that 2 min of microwave irradiation of flour that has high content of total protein and gluten can be used for the enhancement of cookie quality. Therefore, these results are expected to increase the utilization of Ofree wheat flour.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.637-641
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• 2002

The purpose of this study was to provide the basic information on the cookies made with garlic and to investigate quality characteristics of them using chemical and sensory evaluation of cookies. Cookie samples were prepared with shredded garlic at varied levels of 0, 3, 6 and 9%. The pH of the dough significantly decreased by the addition of garlic. Dough density of control showed significantly lower values than those of 3% added sample groups. Spreadability of control had significantly higher values than the other samples. Texture measurement showed that the addition of garlic had no significant effect on cookie texture. Sensory evaluation resulted that the properties of crack, garlic aroma, garlic taste and brittleness of cookies tended to increase as the addition levels of garlic were increased. The cookies with 3% and 6% garlic had similar or significantly higher acceptance scores in all of the properties examined than those of control.

• Food Engineering Progress
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• v.21 no.1
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• pp.93-98
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• 2017

The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

• Food Science and Preservation
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• v.30 no.4
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• pp.642-653
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• 2023

This study was conducted to determine the quality properties, phytochemical compounds, and antioxidant activities of cookies prepared by replacing wheat flour with 0%, 2%, 4%, and 6% aronia powder. The moisture content of the cookies decreased as the amount of aronia powder added increased. In contrast, the ash, crude protein, and crude fat content of the cookies did not differ between the control cookie and the cookies prepared with 2-6% aronia powder. The spreadability, leavening rate, loss rate and pH decreased with increasing aronia powder content. Compared to the control cookie, the lightness of the cookies decreased, but the redness and yellowness of the cookies increased as the amount of aronia powder added increased. The total polyphenol content of the cookies increased with increasing aronia powder content. The antioxidant activity of the cookies increased significantly as to the amount of aronia powder added increased compared to that of control cookie. Based on the these results, it is concluded that adding aronia powder to cookies increases antioxidant activity.

• Food Industry And Nutrition
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• v.11 no.2
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• pp.25-28
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• 2006

떡과 한과는 수백 년 전부터 우리 식생활 전반에 걸쳐서 밀접한 관계를 가지고 있다. 슬플 때나, 기쁠 때나, 정을 나눌 때나 언제나 떡과 한과는 우리와 함께 해 왔다. 건강에 대한 관심이 고조되면서 세계의 많은 사람들이 한국음식에 관심을 갖기 시작하였다. 이에 따라 우리의 떡과 한과에 대한 관심도 높아져 신세대와 외국인 등 우리 떡에 대한 새로운 변화를 기대하는 사람들이 매우 급증하는 추세이다. 서양의 피자, 케이크, 빵류가 우리의 생활에 침투하였듯이 우리의 떡과 한과도 좀 더 연구 개발에 힘쓴다면, 서양의 문화에 자연스럽게 침투하여 세계인의 생활 속에 친숙한 음식문화도 자리 잡을 수 있을 것이다.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.130-138
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• 2015

The purpose of this paper was to study cookies that could be sweetened by consumers through the addition of Morinda citrifolia powder, and also to examine the quality characteristics of such cookies in order to expand the uses of Morinda citrifolia. The addition of Morinda citrifolia powder did not have an observable affect on cookie density, although it did decrease pH levels. A central finding was the lack of significant differences in moisture content of cookies made with Morinda citrifolia powder at the significance level of 5%. Significant differences were found in the diameter, which represents spreadability, in the group of cookies made with Morinda citrifolia powder. The L value decreased considerably with the addition of Morinda citrifolia powder. The control also recorded the highest hardness points and had significant differences from the groups added with 3% and 6% Morinda citrifolia powder. The sensory evaluation results showed no significant differences in the taste, flavor, texture, and overall preference between the group of 6% Morinda citrifolia powder and the control except for color, which suggests that cookies made with 6% Morinda citrifolia powder seem to be ideal.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.160-166
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• 2007

Response surface methodology (RSM) was used for the optimization of the baking process of cookies made with onion powders (onion cookie). Experiments were carried out according to a central composite design, selecting onion powder content $(1.15{\sim}8.86%)$ and baking temperature $(155.9{\sim}184.1^{\circ}C)$ as independent variables and pH, titratable acidity, moisture content, density, spread factor, CIE color parameters $(L^{\ast}-$, $a^{\ast}-$, and $b^{\ast}-values)$, and hardness as response variables. pH decreased with increasing amount of onion powder and baking temperature. Moisture content also decreased as the baking temperature increased. $L^{\ast}-$ and $b^{\ast}-values$ decreased but $a^{\ast}-values$ increased with increasing onion content and baking temperature. Most polynomial models developed by RSM were highly effective to describe the relationships between the studied factors and the responses. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out the optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal region corresponded to 4.01% onion powder content and $161.84^{\circ}C$ baking temperature. The predicted dependent or response values in the optimal region were: pH＝6.87, moisture content＝2.77%, $L^{\ast}-value＝68.45$, $a^{\ast}-value＝1.98$, $b^{\ast}-value＝34.64$, and spread factor＝9.41.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.66-70
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• 2009

The effect of baking on the consumer perception and sensory characteristics was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 h and packed in airtight bags prior to all measurements. In terms of color, control received the most favorable mean score, which is significantly higher than others (p<0.05) followed by the 4% sample. The consumer preference on taste and aftertaste was not significantly affected by the amount of strawberry powder incorporated in the formulation (p>0.05). Samples with 4% strawberry powder received the highest mean flavor score of 6.28 which is significantly higher than that of 6% sample (p<0.05). In overall, substitution of 4% strawberry powder in the formulation would result in the most favorable strawberry cookies by the consumers with taking advantages of health benefits of strawberry. Correlation analysis indicated that strawberry powder concentration was significantly correlated positively with sensory color and hardness and negatively correlated with consumers' overall acceptability (p<0.05). Consumers' aftertaste was significantly correlated with overall acceptability which was negatively correlated with sensory hardness (p<0.05). Sensory hardness was highly correlated with sensory color attribute (p<0.05).

• Korean Journal of Clinical Laboratory Science
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• v.48 no.4
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• pp.343-347
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• 2016

Keratinophilic fungus (KPF), a type of dermatophytes, is usually present as normal flora on the skin of humans and animals but can produce ring worm-like dermatophytosis by invading the skin in infected individuals. They are distributed worldwide, but their occurrences vary distinctively in accordance with the geographical location and environmental change. Because these fungi grow by degrading keratin, they are abundantly found on the skin, hair, and nails, which are rich in keratin. To investigate the presence of keratinophilic fungi in the soil, we selected a popular beach in South Korea, Haeundae Beach, where numerous people gather each year during the summer holidays. Hundred soil samples were analyzed using the hair-baiting technique, among which, a total of 23 colonies of KPF were identified from 21 soil samples. The identified KPF were Microsporum gypseum (43%), Chrysosporium spp. (35%), Trichophyton ajelloi (13%), and Microsporum cookie (9%). This study confirmed that pathogenic fungi can be found in places crowded by many people. Further research and continuous data collection are needed to confirm the distribution of pathogenic KPF.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.504-510
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• 2018

Different processing methods, including steeping, boiling, roasting, and pressure roasting were used to deactivate anti-nutritional factors and remove off-flavor present in legumes. The physical and textural characteristic of cookie made with the treated flours were examined. The lightness of roasted cowpea flour was higher than that of the other treated legume flours, whereas that of pressure-roasted mungbean flour was the lowest. The boiled and pressure-roasted legume flours exhibited substantially lower pasting viscosity since the starches in these flours were considerably gelatinized during the heat treatment. Steeped mungbean flour had a significantly higher final viscosity than the other treated legume flours. Cookies containing mungbean flour had a higher protein content but lower lipid content than those containing cowpea flour. Cookies made with cowpea flour had a greater hardness than those made with mungbean flour. Cookies containing roasted flour had relatively better color properties than did those containing flours that were treated using other methods.