• 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.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1014-1021
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• 2008

The principal objective of this study was to assess the quality characteristics of cookies prepared with oddi powder (0, 1, 3, 5, 7%). The highest dough density value was 1.49, which was also observed in the 7% added group. The pH of the cookie dough was significantly reduced in at all oddi powder groups as compared to the controls. The spread factor of the cookies evidenced an inverse relationship with the concentration of oddi powder as compared to the controls (7.52). Hunter's color L, a, and b values in the cookies were reduced with increases in the level of added oddi powder. Hardness decreased, but chewiness increased, with increasing oddi concentrations as compared to the controls. In the sensory evaluation, the color of the cookies increased in a dose-dependent fashion with increasing concentrations of oddi powder. The taste scores were higher with a 3% addition of oddi powder. The cookies with $3{\sim}5%$ of the flour substituted for oddi powder scored highest on scores in appearance, flavor, taste, texture, and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.920-925
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• 2009

This study evaluated the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 6, and 9%) of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). The pH of dough decreased with the addition of cherry powder, whereas the density of dough increased. The spread factor of control samples also evidenced significantly higher values than the other samples. The results of a hardness assessment demonstrated that the addition of cherry powder exerted a significant effect on cookie hardness. Lightness (L) and yellowness (b) of cookie color decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The antioxidative activity measured by DPPH radical scavenging activity of cookie increased as the concentration of cherry powder increased. The cookies containing the 3 and 6% cherry powder had acceptable sensory properties, such as color, smell, taste, hardness, crispness, and overall acceptability. The results exhibited that adding the cherry powder into the cookie increased antioxidant activity, and the highest quality improvement was obtained by incorporating the 3 and 6% of cherry powder into the cookie formula.

• Journal of agriculture & life science
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• v.44 no.2
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• pp.67-74
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• 2010

The characteristics of cookies added asparagus (Asparagus officinals L.) powder were analyzed by chemical and sensory evaluation. Samples were prepared with different levels (0, 0.5, 1, 2, 3 and 5%) of freeze-dried asparagus powder. The lowest pH of the cookie dough was pH 6.26 in the 5% asparagus powder added group. Density value of cookie dough was decreased by increase of asparagus powder addition volume. Spread factor and hardness of cookie was significantly increased by addition of asparagus powder. And hardness was the highest in 5% asparagus powder added cookie, however there was no remarkable different between 0.5~1% added group and control. Hunter color L and a-value of dough was decreased significantly, while b-value was increased when concentration of asparagus powder was added greater than 3%. L-value of cookie was significantly decreased with larger of asparagus powder addition volume and the lowest in the 5% asparagus powder added group (55.38). Hunter a-value of cookie showed not significantly differences in all groups. The sensory evaluation was not observed significantly differences by terms of color (3.77~4.77), brittleness (4.11~4.88), flavor (3.88~4.55), taste (4.11~5.00) and overall acceptability (4.00~4.77). From these results, we suggest that asparagus powder addition is possible up to 5% and is good ingredient for increasing the acceptability and functionality of cookies.

• 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.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.771-778
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• 2008

This study was conducted to investigate the quality characteristics of cookies prepared using skate powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of skate powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the skate powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of skate powder increased. Moreover, the addition of 1-7% skate powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cookies containing 3% skate powder had the highest scores.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.238-246
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• 2002

The purposes of this study were to provide the basic information on the cookies made with barley and oatmeal powder and to establish an optimum formula for the development of cookies with high content of fiber. Cookie samples were prepared with barley and oatmeal at various mixing ratios (2:0, 1:1, 2:1, 0:2), and the chemical properties, textural characteristics, and sensory properties of them were evaluated. The contents of carbohydrate and moisture of barley cookies were higher than oatmeal cookies, but the contents of crude protein, crude fat, crude ash and total fiber of oatmeal were higher than those of barley. The moisture content was the highest in the cookies of oatmeal and the lowest in barley-used ones. The cookie volume was increased by the addition of barley and oatmeal. The results of sensory evaluation showed that the cookies containing barley and oatmeal (2:1) was significantly more preferable in overall acceptability than the others. Hunter color test showed that the lightness was the highest in control, but the redness and yellowness were increased in the cookies with barley and oatmeal compared with the control.

• Journal of the Korean Home Economics Association
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• v.48 no.2
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• pp.113-120
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• 2010

Quality characteristics effects of adding four different amounts (0%, 1%, 2%, 3%) of Ulleung-Maesil (Prunus mume fruit) powder cookie doughs were examined. pH, water content & bulk density of dough, spread factor, color value, hardness and consumer acceptability of maesil cookies were measured. The pH and water content of freezedried Ulleung-Maesil powder were 2.01 and 6.26%, respectively, while the L, a, b values were 76.14, -1.66 and 28.65, respectively. Although bulk density of the 3% powder group of cookie dough was the highest, its pH value was the lowest compared to the other groups (p < 0.05). Spread factor of the 3% group showed the lowest value among all groups (p < 0.05). Hardness of the control group (i.e, 0%) was significantly higher than the 1%, 2%, 3% groups (p < 0.05), which showed no significant difference among themselves. The ${\Delta}E$ value of cookies increased significantly with increasing Maesil powder content (p < 0.05). The consumer acceptability scores for control and 1% Maesil cookie groups ranked significantly higher than the 2% and 3% groups in overall acceptability, taste, flavor and texture (p < 0.05). In conclusion, our study suggests that small amounts of Ulleung-maesil can add positive attributes to cookies.

• 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.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.321-330
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.