• Preventive Nutrition and Food Science
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• 제16권3호
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• pp.267-271
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• 2011

Static Headspace Gas Chromatographic analysis was used to study the partitioning behavior of five organic printing ink solvents between chocolate cookie/air systems. Three cookie sample formulations varied with respect to chocolate type and overall percentage of constituents. Major considerations involved differences in fat content and type and resulting variability in chemical and physical structure. Each of the solvents studied (ethyl acetate, hexane, isopropanol, methyl ethyl ketone, toluene) represents a general class of printing ink solvents based on predominate functional group. Values of the partitioning coefficient (Kp) were determined at equilibrium using measured quantities of both solvent and cookie sample in closed systems at temperature of 25, 35, and $45^{\circ}C$. In each of the three cookies at the three test temperatures, toluene always exhibited the greatest value of partitioning to cookie and hexane always exhibited the least. Results also showed that the partitioning behavior of solvents is generally inversely related to temperature and that solvent affinity, though constant for a particular cookie type over all test temperatures, varies significantly among the three cookie types. The preference of each of the five solvents for each cookie sample was also found to vary with temperature. No correlation was found between the extent of partitioning and cookie formulation or physical characteristic of solvent. The Hildebrand parameter, related to ${\Delta}Hmix$ (heat of mixing), may be used to describe differences in partitioning based on the overall potential of a solvent/cookie interaction to occur. The potential for interaction is dependent upon the chemical structure of the cookie sample and thus the availability of 'active-sites' required for a given solvent.

• 한국식품저장유통학회지
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• 제17권5호
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• pp.631-636
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• 2010

미강 첨가량을 달리하여 제조한 쿠키 반죽의 밀도는 미강첨가량이 증가할수록 낮아지는 경향을 나타내었으나, 유의적인 차이는 나타나지 않았으며 미강의 첨가는 쿠키의 퍼짐성, 손실율 및 팽창율에는 큰 영향을 미치지 않았다. 쿠키의 수분함량은 미강 30% 첨가구가 2.11% 로 가장 낮게 측정되었으며 색도는 미강의 첨가량이 증가할수록 명도와 황색도는 낮아지고 적색도는 높아지는 경향을 나타내었다. 조직감은 미강의 함량이 증가하면서 hardness, 부착성, cohesiveness, springiness, gumminess, chewiness가 증가하였으며 관능평가에서는 5% 첨가까지는 색, 풍미, 텍스쳐, 그리고 전반적인 선호도에서 양호한 평가를 받았으나, 그 이상의 미강의 첨가는 쿠키는 관능특성을 감소시키는 것으로 나타났다. 이로써, 미강첨가 쿠키의 제조시에는 5%의 미강을 첨가하는 것이 적합할 것으로 사료된다.

• Food Science and Biotechnology
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• 제18권4호
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• pp.948-953
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• 2009

Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dietary fiber (TDF) and antioxidant power. The APR-P supplemented cookies had higher spread ratio and lower hardness values than the APL-P supplemented ones at all addition levels. The color values of the APR-P supplemented cookies were all acceptable. Overall sensory scores of the cookies supplemented with APL-P and APR-P were not significantly different from the control up to 20% addition. TDF contents of the supplemented cookies increased significantly with increasing addition level (p<0.01). The replacement of flour by APL-P and APR-P in wire-cut cookies showed that the physical characteristics and textural properties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour than APL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of the sensory properties.

• 한국식품저장유통학회지
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• 제24권4호
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• pp.517-523
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• 2017

Hovenia dulcis fruit powder (HFP) has shown diverse functional activities; thus, it is rational to incorporate HFP into suitable food products with enhanced nutritional and functional quality, and their incorporation into bakery products such as cookies could be a good alternative for the increase of consumption. The aim of this study was to examine the effect of HFP addition on the quality characteristics of cookies. The pH of cookie doughs ranged from 5.80-6.34, with no remarkable differences by HFP addition. Density of cookie doughs significantly decreased upon addition of HFP (p<0.05), but there were no significant differences among samples added with HFP (p>0.05). Moisture content and spread factor of cookies significantly increased with higher content of HFP in the formulation (p<0.05). For color values of cookie surface, $L^*$ and $b^*-values$ decreased while $a^*-value$ increased as a result of HFP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of HFP, showing a positive correlation. Hedonic sensory results indicated that cookies supplemented with 4% HFP received the most favorable acceptance scores for sensory attributes. Overall, HFP-added cookies could be developed with improved physicochemical qualities without sacrificing consumer acceptability.

• 한국식품조리과학회지
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• 제26권5호
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• pp.617-626
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• 2010

The purpose of this study was to determine the optimal mixing conditions of three different amounts of seatangle powder, sugar, and butter in germinated brown rice cookie prepared with seatangle powder. The experiment was designed according to the Central Composite Design of response surface, which showed 16 experimental points including 2 replicates for seatangle powder, sugar and butter. The mechanical and sensory properties of each test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The L value, a value and b value decreased with increasing seatangle powder content and increased with sugar content. The a value and b value increased with increasing butter content, whereas the L value decreased with increasing butter content. Hardness decreased with increasing butter content. The results of sensory evaluation showed very significant values for texture (p<0.001), taste (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation by numerical and graphical methods was calculated to be seatangle powder 4.25 g, sugar 49.86 g, and butter 58.23 g.

• 산업식품공학
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• 제15권1호
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• pp.85-89
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• 2011

Freeze-dried Ecklonia cava powder was incorporated into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $185^{\circ}C$ for 14 min in a convection oven. The baked cookies were cooled to room temperature for 30 min and packed in airtight bags prior to all measurements. Lightness $(L^*)$ decreased significantly as the E. cava powder content increased (p<0.05) and a decreasing trend in both redness ($a^*$-value) and yellowness ($b^*$-value) was observed. On the other hand, firmness increased significantly with an increase in E. cava powder content (p<0.05). Increases in E. cava powder concentration up to 6% in the cookie formulation significantly increased the intensities of all sensory attributes such as color, flavor, taste, and firmness (p<0.05). Correlation analysis indicated that the E. cava concentration correlated significantly with most of the properties except for $a^*$-value (p<0.01, 0.05, or 0.001). Properties such as firmness and sensory color and firmness correlated positively while $L^*$- and $b^*$-value correlated negatively with E. cava concentration. Sensory color correlated negatively with $L^*$- and $b^*$-value. Sensory firmness correlated positively with mechanically measured firmness.

• 한국식품영양학회지
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• 제21권3호
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• pp.300-305
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• 2008

This study evaluated the physicochemical and sensory characteristics of cookies containing various concentrations(0, 3, 5, 7 and 9%) of Enteromorpha intenstinalis powder. Cookies containing E. intenstinalis powder were significantly lower in L value than of the control. The L value of brightness decreased significantly when E. intenstinalis powder was added to the cookie formula. The a and b values also decreased significantly with the addition of E. intenstinalis powder. The loss and leavening rates were significantly higher when 5% E. intenstinalis powder was added to the samples. The spread ratio increased proportionally with the amount of E. intenstinalis powder added to the cookie formulation The hardness decreased significantly according to the amount of E. intenstinalis powder. A sensory evaluation of acceptability(appearance, flavor, color, texture and overall quality) indicated that adding a 5% E. intenstinalis powder was most the acceptable treatment compared to the other treatments.

• 산업식품공학
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• 제13권2호
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• pp.79-84
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• 2009

딸기 분말의 대체량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 딸기 분말 대체량이 증가함에 따라 반죽의 pH와 쿠키의 경도는 유의적으로 감소하였다(p<0.05). 반죽의 수분함량은 딸기 분말의 대체에 따라 유의적인 차이를 나타내지는 않았지만 평균 수분함량은 증가하는 경향을 나타내었다. 딸기 분말의 대체량이 증가할수록 명도와 황색도는 유의적으로 감소한 반면 적색도는 증가하였다(p<0.05). 퍼짐성 지수 역시 유의적인 증가를 나타내었다(p<0.05). 한편 상관분석결과 딸기 분말 대체수준은 모든 물리화학적 품질 특성과 유의적인 상관관계를 나타내었다. 또한 반죽의 수분함량과 퍼짐성 지수 사이에 양의 유의적 상관관계가 관측되었다(p<0.05).

• 산업식품공학
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• 제14권3호
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• pp.256-262
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• 2010

삼백초 분말의 첨가량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질 및 관능적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 삼백초 분말 첨가량이 증가함에 따라 쿠키의 두께 및 밀도는 유의적으로 증가하였으나(p<0.05), 반죽의 구께 및 밀도에는 영향을 미치지 않는 것으로 나타났다(p>0.05). 반죽과 쿠키의 pH는 삼백초 분말 첨가량이 증가함에 따라 현저하게 감소하였으며, 색 특성 중 명도와 황색도 역시 현저하게 감소한 반면 적색도는 증가하는 경향을 나타내었다. 관능검사 결과, 경도를 제외한 맛, 향미, 색 등의 강도는 분말의 첨가량이 증가함에 따라 유의적으로 증가하여 6% 첨가군이 가장 높게 평가되었다(p<0.05). 한편 상관분석결과 삼백초 분말 첨가수준은 대부분의 물리화학적 및 관능적 품질특성과 유의적인 상관관계를 나타내어, 삼백초 분말 첨가가 반죽 및 쿠키의 전반적인 품질특성에 상당한 영향을 미치는 것으로 나타났다.

• 한국식품영양학회지
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• 제27권3호
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• pp.522-531
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• 2014

The purpose of this study was to investigate the antioxidant effects of Mori cortex radicis powder and to determine the optimal composite recipe by testing different amount of Mori cortex radicis powder and sugar in cookies prepared with Mori cortex radicis powder. In regard to its antioxident effects, Mori cortex radicis powder had a total phenolic content and DPPH free radical scavenging activity of 149.56 mg GAE/g and $137.77{\mu}g/mL$, respectively. The response surface methodology was used to obtain ten experimental points (including two replicates for Mori cortex radicis powder and sugar) and Mori cortex radicis cookie formulation was optimized using rheology. The results of the sensory evaluation produced significant values for color (p<0.05), texture (p<0.05), sweetness (p<0.01) and overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), redness (p<0.01) and spread ratio (p<0.5). As a result, the optimum formulations obtained by numerical and graphical methods were found to be 16.84 g of Mori cortex radicis powder and 64.42 g of sugar.