The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Physicochemical Properties of Sugar-snap Cookies Prepared with Chrysanthemum indicum Linne Powder

감국 분말을 첨가한 슈거스냅 쿠키의 이화학적 품질 특성

  • 배현주 (대구대학교 식품영양학과) ;
  • 이혜연 (대구대학교 식품영양학과) ;
  • 백재은 (부천대학 식품영양학과)
  • Published : 2009.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the physicochemical characteristics of sugar-snap cookies made with various levels(0, 1.5, 3, 4.5, and 6% w/w) of Chrysanthemum indicum Linne powder. Dough pieces were baked for 11 min at $180^{\circ}C$ in an electrically heated rotary oven. All items were measured after cooling for 1 hour at room temperature. The results were as follows. Dough pH was significantly decreased in the 3%, 4.5% and 6% samples in contrast to the control sample(p<0.001). Furthermore, lightness (L*-value) and spread factor decreased significantly according to increasing Chrysanthemum indicum Linne powder concentration(p<0.001). However, dough density was significantly increased in the 3%, 4.5%, and 6% samples in contrast to the control sample(p<0.001). Likewise, the hardness and redness(a*-value) of the cookies increased significantly with increasing Chrysanthemum indicum Linne powder concentration(p<0.001). However, the moisture content of the dough was not significantly affected by the Chrysanthemum indicum Linne powder concentration. Finally, the powder concentration had positive correlations with dough density(p<0.01) and hardness(p<0.01). However, it had negative correlations with dough pH(p<0.01), lightness(L*-value)(p<0.05), and spread factor(p<0.01). Overall, the results showed that there were significant correlations between Chrysanthemum indicum Linne powder concentration and the physicochemical characteristics of the cookies.

Keywords

References

  1. AACC. 1995. Approved Method of the AACC. 10th ed. American Association of Cereal Chemists(Method 10-50D). St. Paul, MN, USA
  2. Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J Food Culture 21:541-549
  3. Doescher LC, Hoseney RC. 1985. Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem 62:263-269
  4. Han JS, Kim JA, Han GP, Kim DS, Kozukue NY, Lee KR. 2004. Quality characteristics of functional cookies with added potato peel. Korean J Soc Food Cookery Sci 20:63-69
  5. Jeon ER, Park ID. 2006. Effect of Angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22:62-68
  6. Jin SY, Joo NM, Han YS. 2006. Optimization of iced cookies with the addition of pine leaf powder. Korean J Food Cookery Sci 22:164-172
  7. Kang NE, Lee IS. 2007. Quality characteristics of the sugar cookies with varied levels of resistant starch. Korean J Food Culture 22:468-474
  8. Kim HY, Kong HJ. 2006. Preparation and quality characteristics of sugar cookies using citron powder. Korean J Food Cookery Sci 23:712-719
  9. Kim HY, Jeong SJ, Heo MY, Kim KS. 2002. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Sci Technol 34:637-641
  10. Kim HY, Park JH. 2006. Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J Food Cookery Sci 22:855-863
  11. Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24:398-404
  12. Lee JH, Ko JC. 2009. Physiochemical properties of cookies incorporated with strawberry powder. Food Engineering Progress 13:79-84
  13. Lee JS, Oh MS. 2006. Quality characteristics of cookies with black rice flour. Korean J Soc Food Cookery Sci 22:193-203
  14. Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr 19:1-7
  15. Lim EJ. 2008. Quality characteristics of cookies with added Enteromorpha intenstinalis. Korean J Food & Nutr 21:300-305
  16. Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem 74:669-674 https://doi.org/10.1094/CCHEM.1997.74.5.669
  17. Pareyt B, Wilderjans E, Goesaert H, Brils K, Delcour JA. 2008. The role of gluten in a sugar-snap cookie system: A model approach based on gluten-starch blends. J Cereal Science 48:863-869 https://doi.org/10.1016/j.jcs.2008.06.011
  18. Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21:94-102
  19. Shin JH, Lee SJ, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies with added concentrations of garlic juice. Korean J Food Cookery Sci 23:609-614
  20. Sung JY, Joe WA, Kim YH, Cheon SJ, Jang MJ, Choi HJ, Lee JS, Choi EY, Lee HS, Kim DI, Kim JO, An BJ, Lee JT. 2007. Study on the anti-oxidant activity of extracts from the Chrysanthemum indicum L. J Applied Oriental Medicine 7:1-5 https://doi.org/10.3742/OPEM.2007.7.1.001
  21. Yoon OH, Cho JS. 2007. Optimization of extraction conditions for hot water extracts from Chrysanthemum indicum L by response surface methodology. Korean J Food Cookery Sci 23:1-8
  22. Yu JS, Hwang IG, Woo KS, Chang YD, Lee CH, Jeong JH, Jeong HS. 2008. Physicochemical characteristics of Chrysanthemum indicum L. flower tea according to different pan-firing times. Korean J Food Sci Technol 40:297-302