• 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.27 no.1
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• pp.89-94
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• 2012

This study was conducted to evaluate the effects of sweet pumpkin (Cucurbita Maxima D.) powder on the quality characteristics of cookies. The cookies were made with various sweet pumpkin powder levels (10%, 20%, and 30%). The pH of the dough increased while the density of the dough decreased as the amount of sweet pumpkin powder increased. The width of cookies determined by water content in dough increased with increasing sweet pumpkin powder level. The L value of cookies was significantly the largest in the control group. The b value was the highest for the 30% substituted sample group. According to textural measurements, the hardness, cohesiveness, springiness, and brittleness of the cookies with sweet pumpkin powder were higher in concentration than those of the control group. According to the sensory evaluation, the appearance, color, flavor, and texture of cookies with 10-20% sweet pumpkin powder were higher compared to those of the control group. The overall most acceptable cookie group was that with 10% added sweet pumpkin powder.

• 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).

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.509-516
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• 2014

This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.