Quality Characteristics of Cookies Prepared with Flour Partly Substituted by Used Coffee Grounds

Jung, Samuel; Kang, Woo-Won

doi:10.11002/kjfp.2011.18.1.033

Korean Journal of Food Preservation

2011

DOI: 10.11002/kjfp.2011.18.1.033

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Quality Characteristics of Cookies Prepared with Flour Partly Substituted by Used Coffee Grounds

Samuel Jung¹,

Woo-Won Kang

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Cited by 20 publications

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Quality characteristics of cookies added with RS4 type resistant corn starch

Bae¹,

Park

Kang³

et al. 2013

Korean Journal of Food Preservation

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Effects of RS4 type resistant corn starch on the quality characteristics of cookies were investigated by physicochemical, instrumental and sensory evaluation. The resistant starch was made by cross-linking of corn starch as following; corn starch slurry was annealed at pH 2.0 and 50℃ for 2 h followed by the cross-linking reaction. The cross-linking reaction was performed at 50℃ for 12 h in the presence of 1.2%/st.ds NaOH, 10%/st.ds sodium sulfate and 10%/st.ds of sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture. Dietary fiber content of the resistant starch was estimated to be 73.8% by the AOAC method. For quality characteristics, dough pH decreased with the increase of the resistant starch content and spread factor decreased a little at 20% of the resistant starch. The moisture content and L value of cookies increased with the increase of the resistant starch content. However, the hardness and fracturability decreased with the increase of the resistant starch content. In the sensory evaluation, no significant differences were observed between the two cookies with or without the resistant starch. The results of this study suggest that the RS4 type resistant corn starch can be a good ingredient to increase dietary fiber content in cookies without changes of their qualities.

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Quality characteristics of cookies added with RS4 type resistant corn starch

Bae¹,

Park

Kang³

et al. 2013

Korean Journal of Food Preservation

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Quality characteristics of cookies that contain different amounts of chlorella powder

Bang¹,

Kim²,

Jeong³

2013

Korean Journal of Food Preservation

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Quality characteristics of rice cookies as affected by coffee addition

Seong¹,

Chung²,

Kim³

et al. 2014

Korean Journal of Food Preservation

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The effects of adding varying amounts (0%, 1.5%, 3%, 6%, and 12%) of the medium roasted coffee powder on the quality characteristics of rice cookies, which were prepared without wheat flour, were studied. The ingredients were mixed, cut, baked at 170~180°C for 10 min, cooled, and packaged in plastic bags. Lightness (L*), yellowness (b*), chroma (C*), and hue angle (ho) of cookies decreased as the addition amount of the coffee powder increased. Redness (a*) increased with the amount of the coffee powder. Firmness and phenolic compounds tended to increase with the increase in coffee content, however, the firmness levels of the cookies containing 1.5~3% coffee powder were insignificantly different. Antioxidant activity of cookies increased with the increase in the amount of coffee powder. Antioxidant activity of the cookies added with 3% coffee powder was significantly higher than that of the cookies added with 1.5% coffee powder. As a results of the sensory evaluation, the intensity of darkness, smell, bitterness, hardness of the cookies tended to increase with the increase in the amount of coffee powder. The overall acceptability of the cookies was significantly higher for the cookies containing 1.5~3% coffee powder than for the other samples. These results suggested that coffee powder (approximately 3%) can be utilized as an additive for preparing rice cookies which have simultaneously high antioxidant activity and acceptability.

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Quality Characteristics of Cookies Prepared with Flour Partly Substituted by Used Coffee Grounds

Cited by 20 publications

References 3 publications

Quality characteristics of cookies added with RS4 type resistant corn starch

Quality characteristics of cookies added with RS4 type resistant corn starch

Quality characteristics of cookies that contain different amounts of chlorella powder

Quality characteristics of rice cookies as affected by coffee addition

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