• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.307-312
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• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.855-863
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• 2006

The purpose of this study was to provide the basic information on the functional cookies with pumpkin and ginseng powder. Pumpkin cookies with ginseng powder were prepared at various additions adding (0 g, 3 g, 6 g, 9 g). With increasing As the addition of ginseng powder additionincreased, there were significant decrease in the water contents and crude protein were significantly decreased (p<0.05). The spread factor and Hunter color's L, a, and b values in th dough and cookies were significantly decreased with increasing as the addition level of ginseng powder content was increased(p<0.05). Hardness measured using rheometer and onset, peak, and closing temperatures and gelatinization enthalpy using DSC showed significantly the higher values with increasing more additions of ginseng powder content. In sensory evaluation, surface cracking, and pumpkin flavor were decreased with lower levels of ginseng powder. Ginseng flavor and hardness were increased with lower levels of ginseng powder Overall desirability of cookies with addition of 3 g added ginseng powder was the highest of the four samplesproduction. Surface crakcracking washadhighly positively correlated with spread factor, a (redness) (p<0.01)and but negatively correlated with carbohydrate content (p<0.05). Ginseng aroma showed negative correlation to the water contents, crude protein, spread factor, and Hunter's a (redness) and b (yellowness) values (p<0.05).

• Food Engineering Progress
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• v.14 no.1
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• pp.60-64
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• 2010

Freeze-dried broccoli powder was incorporated into cookie dough at 5 levels (0, 1, 2, 3, and 4%, 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 8 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH and moisture content were ranged 6.74-6.90 and 2.67-4.12% (wet basis) depending on the broccoli powder level, respectively. Lightness (L$^{\ast}$-value), redness (a$^{\ast}$-value), and hardness decreased while yellowness (b$^{\ast}$-value) increased significantly as the broccoli powder content increased (p<0.05). Spread factor of the control was significantly lower than that of samples containing broccoli powder regardless of the concentration (p<0.05) and increased significantly with increase in broccoli powder content (p<0.05). The broccoli concentration correlated significantly with most of properties except for pH and spread factor (p<0.05 or p<0.01). Hardness correlated negatively with moisture content (p<0.05) but correlated positively with spread factor (p<0.01).

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.210-216
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• 2011

We investigated the quality characteristics of cookies made with Chungkukjang powder. Chungkukjang is a well-known nutritional supplement. Cookie samples were made by adding differrent quantities of Chungkukjang powder(0%, 4%, 8% and 12%). We examined the resulting, moisture, pH, color, spread factor, hardness and sensory evaluation of the cookies. While the moisture and, a and b value of the cookies significantly increased when more Chungkukjang powder was added (p<0.01), the pH, L value, spread factor and hardness of the cookies significantly decreased(p<0.01). Cookies containing 0% and 4% Chungkukjang powder had similar sensory evaluation score in terms of color, taste and flavor cookies made with 4% Chungkukjang powder had the highest texture and overall consumer acceptability scores.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.74-80
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• 2017

This study was to investigate the physiological activity of cookies with Sanguisorba officinalis L. powder. Our results showed that the pH of the cookies ranged from 6.34 to 6.29, and the density ranged from 4.12 to 4.40. Increasing the amount of Sanguisorba officinalis L. powder in the cookies decreased the spread factor of the cookies and tended to decrease lightness (L) in the Hunter color value with yellowness (b) and redness (a) increased. For the textural characteristics, the addition of Sanguisorba officinalis L. powder increased hardness. The sensory evaluation showed that the cookies with Sanguisorba officinalis L. powder were preferred more than those without in color, odor, texture, taste and overall preference. Based on the results above, the cookies that contained 3% of Sanguisorba officinalis L. powder presented the best quality.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.427-434
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• 2014

This study investigated the quality characteristics of cookies containing mugwort powder, which is well known for its various functions and biological activity. Cookie samples were made by adding the mugwort powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness, antioxidant activity and sensory evaluation of cookies were examined. The pH and moisture were increased when increasing levels of mugwort powder were used. The L, a and b color values were significantly (p<0.001) decreased when increasing levels of mugwort powder were used. The spread factor of the cookies was significantly (p<0.01) decreased when increasing levels of mugwort powder were used.. The hardness and DPPH radical scavenging activity of cookies were significantly (p<0.001) increased when increasing levels of mugwort powder were used. Cookies containing 3% of mugwort powder showed the highest taste and texture scores. The scores for Flavor and color decreased when more mugwort powder was added.

• Food Engineering Progress
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• v.13 no.2
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• pp.79-84
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• 2009

Effect of baking on the physicochemical properties including pH, moisture content, hardness, color, and spread factor 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 hr and packed in airtight bags prior to all measurements. The pH of dough and hardness of cookies decreased significantly with increase in strawberry powder content (p<0.05). Moisture content of the dough was not significantly affected by strawberry powder but mean values tended to increase as the strawberry powder content increased. Lightness (L$^{*}$-value) and yellowness (b$^{*}$-value) significantly decreased as the strawberry powder content increased; on the other hand, redness (a$^{*}$-value) increased significantly (p<0.05). Spread factor also increased significantly as the strawberry content increased in the formulation (p<0.05). Finally, correlation analysis indicated that level of strawberry powder incorporation was well-correlated with all the physicochemical properties studied. It is also noted that there was a significant positive correlation between the moisture content of dough and spread factor (p<0.05).

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.30-31
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• 2006

In a multi-action tooling system, which is usually used for the powder compaction process to fabricate the complex multilevel parts, crack formation is crucially detrimental and should be avoided. Among various process factors, tool shape is an important factor to prevent the crack formation during powder compaction process. In this work, the effects of different tool shapes were investigated through the experimental oberservation of pore distribution in real products and the finite element analysis of residual stresses. The results were interpreted based on non-uniform powder density in the compacted parts.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.317-323
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• 2012

We investigated the quality characteristics of cookies prepared after the addition of various concentration of used guava leaf powder(0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, as guava leaf powder concentration rose, there was a decrease in the water content level. In addition, color, spread factor, hardness and sensory evaluation of the cookies were examined. The results showed that with an increase in guava leaf powder concentration, the L value decreased significantly, while the values for a and b of cookies increased when more guava leaf power was added to cookies. The spread factor of cookies decreased, but the hardness of cookies increased significantly, as guava leaf powder concentration increased. Cookies containing 0% and 3% of guava leaf powder showed a similar sensory evaluation score in terms of color, taste and flavor of the cookies. In the case of texture and overall consumer acceptability, cookies with 3% of guava leaf powder showed the highest score.

• Proceedings of the Korea Institute of Applied Superconductivity and Cryogenics Conference
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• 2002.02a
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• pp.101-104
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• 2002

The influences of the powder packing density on the Bi-2223/Ag tape have been investigated. For packing powder, both method of uniaxial press and packed rod form made by cold isostatic press(CIP) have been applied. As the pressure of cold isostatic press(CIP) is increased, fill factor and critical current (Ic) of Bi-2223/Ag tape is increased. At a pressure of 2000kgf/cm$^2$, fill factor reach ∼3l% and this sample has the engineering current density(Je) value of ∼8.5kA/cm$^2$(Ic ∼77A, Jc ∼ 30kA/cm$^2$). The tape sample packed by uniaxial press method shows more sawsaging effect than the sample processed by cold isostatic press(CIP), resulting from inhomogity of powder distribution produced by the process of uniaxial press.