Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Optimization of Iced Cookie with the Addition of Dried Sweet Pumpkin Powder

건조 단호박을 첨가한 냉동쿠키의 제조조건 최적화

  • Lee, Sun-Mee (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Ko, Young-Joo (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Jung, Hyeon-A (Department of Food & Nutrition, Bucheon College) ;
  • Paik, Jae-Eun (Department of Food & Nutrition, Bucheon College) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
  • 이선미 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 고영주 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 정현아 (부천대학 식품영양과) ;
  • 백재은 (부천대학 식품영양과) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학)
  • Published : 2005.10.31
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Abstract

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.

Keywords

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