The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Optimization of Iced Cookie with the Addition of Dried Red Ginseng Powder

홍삼 분말을 첨가한 냉동 쿠키의 제조 조건 최적화

  • Lee, Sun-Mee (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Jung, Hyeon-A (Department of Food & Nutrition, Bucheon College) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
  • 이선미 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 정현아 (부천대학 식품영양과) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학)
  • Published : 2006.12.31
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Abstract

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.

Keywords

References

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