• Korean journal of food and cookery science
• /
• v.18 no.2
• /
• pp.238-246
• /
• 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 Dietetic Association
• /
• v.24 no.1
• /
• pp.31-47
• /
• 2018

The purpose of this research was to provide basic information for cookies made with black soybeans, chick peas, lentils, oatmeal, and brewer's yeast and to establish the optimum formula for the development of low glycemic index (GI) cookies with high biotin content for lactating women. This study was performed to determine the optimal composite recipe of oatmeal cookies with two different concentrations levels of bean powder (black soybeans, chick peas, lentils) and brewer's yeast using a central composite design. In addition, the mixing conditions of oatmeal cookies were optimized using response surface methodology of sensory evaluation and mechanical and physicochemical analysis. As a result, mechanical and physicochemical analyses showed significant values for lightness, redness, yellowness, hardness, and water content (P<0.05), while sensory evaluation showed significant values for flavor, taste, crispness, and overall acceptability (P<0.05). The optimal sensory combination was suggested to be 3.73 g of bean powder and 1.59 g of brewer's yeast. Considering all outcomes obtained throughout the experiments, brewer's yeast, black soybeans, chick peas, lentils, and oatmeal are suitable ingredients for increasing functionality and consumer acceptability of cookies. In addition, these results are expected to be useful in producing cookies of optimal quality, contributing to the development of various nutritious foods, and improving the food industry for lactating women.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.6
• /
• pp.877-884
• /
• 2013

This study investigated the optimal composition of sugar and artificial sweeteners in oatmeal cookies. Modified cookies were examined for their quality characteristics and glycemic index in humans. Oatmeal cookies with various amounts of sugar (20, 30, or 40%) were made to the equivalent sweetness of 100% sugar cookies (the control) with sucralose and stevioside. The density and acidity of cookie dough were not significantly different between the different cookie groups. However, baking loss and the spread index were significantly lower in the 100% sugar cookie group compared to cookies supplemented with artificial sweeteners. The color lightness (L value) and redness (a value) were highest in 30% and 100% sugar cookies, respectively. The strength of the cookies was negatively correlated with sugar content. In sensory evaluations, scores for taste, color and texture were higher in 30% and 40% sugar cookies, respectively, but the overall preference was higher in 30% sugar cookies. We therefore tested 30% and 100% sugar cookies for their glycemic index in college students. After overnight-fasted students consumed either 30% or 100% sugar cookies (containing 50 g of carbohydrate in dough weight), blood glucose levels increased 27.8 and 15.7 mg/dL, respectively, at 1 hour from the baseline. However, at 2 hours from the baseline, students who consumed 100% sugar cookies had a remarkably lowered blood glucose levels. Students who consumed 30% sugar cookies did not have as much of a change in blood glucose levels. In conclusion, 30% sugar oatmeal cookies made with sucralose and stevioside can be used to make a low-sugar cookie with a low glycemic index.