Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Sugar Snap-Cookie Added to Carrot Powder (I) - Rheology Characteristics of Cookie Dough -

당근 분말을 첨가한 Sugar Snap-Cookie의 품질 특성에 관한 연구(1) - 반죽의 리올로지 특성 -

  • Hwang, Seung-Hwan (Dept. of Culinary & Food Service Management, Sejong University) ;
  • Hong, Jin-Sook (Dept. of Culinary & Food Service Management, Sejong University)
  • 황승환 (세종대학교 조리외식경영학과) ;
  • 홍진숙 (세종대학교 조리외식경영학과)
  • Received : 2010.01.21
  • Accepted : 2010.02.16
  • Published : 2010.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study involved the making of sugar snap cookies with the addition of carrot powder at two to twelve percent which furnishes modern people with much lacking and needed dietary fiber. The review of the physiochemical properties, rheology and sensory evaluation of such contents resulted in the following findings: The sedimentation value and Pelshenke value all decreased in weak flour with the addition of more carrot powder, in comparison with the control group. The water retention capacity (WRC) and alkaline water retention capacity (AWRC) all increased in weak flour with the addition of more carrot powder in comparison with the control group. As for the gelatinization properties of the test samples measured by rapid visco-analysis, the addition of more carrot powder resulted in the initial pasting temperatures increasing in the case of weak flour, yet showing no significant difference between the control group and the carrot-added groups, as well as the maximum viscosity, minimum viscosity and final viscosity all showed the tendency of decreasing. The addition of more carrot powder led to the peak times in the mixographs for weak flour all exhibiting the tendency of decreasing, which might be interpreted as gradually weaker physical properties of the dough as well as less stability in the shape of the dough in turn.

Keywords

References

  1. AACC (2000) Approved method of American Association of Cereal Chern. 10th. ed., Association. St. Paul. MN USA.
  2. Bason ML, Ronalds JA, Wrigley CW, Hubbard LJ (1993) Testing for sprout damage in malting barley using the rapid visco-analyzer. Cereal Chem 70: 269-272.
  3. Collins JL, Post AR (1981) Peanut hull flour as a potential source of dietary fiber. J Food Sci 46: 445-448. https://doi.org/10.1111/j.1365-2621.1981.tb04881.x
  4. Finney KF, Shogren MD (1972) A ten-gum mixograph for determining and predicting functional properties of wheat flour. Baker's Digest 4: 32-42.
  5. Gorczyca C, Zabik M (1979) High fiber sugar-snap cookies containing cellulose and coated cellulose prodcts. Cereal Chem 56: 537-540.
  6. Lee BW, Shin GJ, Kim MH, Choi CU (1989) Effect of pretreatment before air drying on the quality of carrot flake. Korea J Food Sci Technol. 21: 430-434.
  7. Lee JA, Park GS, Ahn SH (2002) Comparative of physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J Soc Food Cookery Sci 18: 238-246.
  8. Matz SA (1968) Base cake and plain cookies. In: Cookies and Cracker Technology. AVI Publishing Co., Westpost, CT, USA. pp 119-136.
  9. McConnell AA, Eastwood MA, Mitchell WD (1974) Physical characteristics of vegetable food stuffs that could influence bowel function. J Sci Food Agric 25: 1457-1460. https://doi.org/10.1002/jsfa.2740251205
  10. Ochiai-Yanagi S, Miyauchi H, Saio K, Watanabe T (1978) Modified soybean protein with high water holding capacity. Cereal Chem 55: 157-167.
  11. Park YG, Kang YH (2004) Effect of single cell of carrot and radish on the fecal excretion properties, mineral absorption rate and structure of small intestine and colon in rats. J Korea Soc Food Sci Nutr 33: 505-511. https://doi.org/10.3746/jkfn.2004.33.3.505
  12. Prosky L, Asp NG, Furda I, DeVries JW, Schweizer TF, Harland BF (1985) Determination of total dietary fiber in food products collaborative study. J Assoc Off Anal Cereal Chem 68: 677-680.
  13. Ross AS, Walker CE, Booth RI, Orth RA, Wrigley CW (1987) The rapid visco-analyzer: A new technique for the estimation of sprout damage. Cereal Foods World 32: 827-829.
  14. Shin DH, Kim DW, Jeong YN (2007) Quality characteristics of bread added with Aloe(Aloe vera Linne). Korea J Food & Nutr 20: 399-405.
  15. Sosulski FW, Wu KK (1988) High fiber bread containing field pea hulls, wheat, com and wild oat bran. Cereal Chem 65: 186-191.