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2010
매생이 분말을 첨가하여 제조한 쿠키의 품질특성과 항산화효과
Quality Characteristics and Antioxidative Effect of Cookies Made with Capsosiphon fulvescens Powder
한국식품조리과학회
정복미
논문정보
- Publisher
- 한국식품조리과학회지
- Issue Date
- 2010-08-31
- Keywords
- -
- Citation
- -
- Source
- -
- Journal Title
- -
- Volume
- 26
- Number
- 4
- Start Page
- 381
- End Page
- 389
- DOI
- ISSN
- 1225701X
Abstract
In this study, we investigated the quality characteristics of cookies containing mesangi powder (MP). The cookies were
stored at 30 ℃ for 28 days. The pH of the dough decreased significantly upon the addition of MP. The spread factor of
the cookies also decreased significantly with more MP added to the cookie recipe. The loss rate of cookies was
significantly higher in 3% and 5% cookies than in control and 7% cookies. The leavening rate was significantly
decreased upon the addition of MP. Hardness was significantly higher in 5% and 7% cookies than in control cookies.
The L, a, b values of cookies were significantly reduced at higher MP content. The results of sensory evaluation showed
that cookies made with MP did not differ significantly from the control, except in color and moistness. The mineral
contents of cookies increased in dose-dependent fashion with MP concentration. The acid and peroxide values were
lower in cookies with 5% MP than other cookies.
- 전남대학교
- KCI
- 한국식품조리과학회지
저자 정보
| 이름 | 소속 |
|---|---|
| 정복미 | 식품영양과학부 |