The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Cookies Containing Powder of Extracts from Angelica gigas Nakai

참당귀 추출물을 첨가한 쿠키의 품질 특성

  • Moon, Young-Ja (Dept. of Food Nutrient and Cookery, Woosong Information College) ;
  • Jang, Soon-Ae (Dept. of Food and Nutrition, Chungnam National University)
  • 문영자 (우송정보대학 식품영양조리과) ;
  • 장순애 (충남대학교 식품영양학과)
  • Received : 2011.03.21
  • Accepted : 2011.06.23
  • Published : 2011.06.30
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Abstract

The principal objective of this study was to develop processed food with the effect of extract from Angelica gigas Nakai by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded extract from Angelica gigas Nakai at varied levels of 0, 1, 3, and 5%. The pH of dough decreased significantly with the added extract from Angelica gigas Nakai and the density increased significantly in the 5% added group(p<0.05). The spread factor decreased significantly as the added extract from Angelica gigas Nakai increased(p<0.05). The Hunter color's L value in cookies significantly decreased and the a, b values in cookies increased(p<0.05). The hardness of cookies significantly increased added extract from Angelica gigas Nakai increased(p<0.05). The acid value and peroxide value were lower in added Angelica gigas Nakai extract groups than in the control group as the storage period of cookies passed. The results of sensory characteristics demonstrated that 1% added Angelica gigas Nakai extract showed the highest degree of preference among all the items of added Angelica gigas Nakai extract(color, odor, taste, hardness, crispness and overall quality) and the added Angelica gigas Nakai extract indicated possibilities for developments of Angelica gigas Nakai extract cookies.

Keywords

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