Quality Characteristics of Cookies with Ginger Powder

Lee, Chae-Sun; Lim, Hyeon‐Sook; Cha, Gyung-Hee

doi:10.9724/kfcs.2015.31.6.703

Cited by 18 publications

(8 citation statements)

References 22 publications

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“…대조구 반죽의 밀도는 1.19 g/mL로 가장 낮았고, 첨가농도가 증가할수록 조금씩 증가하여 20% 첨가구가 1.22 g/mL로 가장 높게 나타났으나 유의적인 차이는 없었다 (p>0.05). 대나무잎 분말(14), 연잎 분말(15), 마늘즙(16), 새송이버 섯 분말(17)을 첨가한 쿠키에서도 대조구와 첨가구간의 유의적인 차이가 없는 것으로 나타나 본 연구와 동일한 결과를 보였다. pH는 색도에 영향을 미치는 요인 중 하나로 반죽의 pH가 높 으면 굽기과정에서 설탕의 카라멜화 반응을 촉진시키는 것으로 알려져 있다(28).…”

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The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder

Song¹,

Lee²

2014

Korean Journal of Food Science and Technology

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We investigated the feasibility of incorporating Codonopsis lanceolata (C. lanceolata) powder into cookies as a value-added food ingredient. The density and moisture content of the dough was not significantly affected by the addition of C. lanceolata powder (p>0.05); the pH ranged from 6.01-6.51. The spread ratio decreased significantly with the increasing levels of C. lanceolata powder added (p<0.05). The lightness decreased, but both browning and hardness increased significantly with the higher amounts of C. lanceolata powder in the formulation (p<0.05). The 1,1-diphenyl-2picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were increased significantly (p<0.05) and correlated well with increasing amounts of C. lanceolata. In consumer acceptance tests, the addition of C. lanceolata powder, up to 10% (w/w), had a favorable effect on consumer preferences for all the attributes tested. Based on these observations, we recommend cookies with 5% C. lanceolata powder to take advantage of its functional properties without sacrificing consumer acceptability.

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The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder

Song¹,

Lee²

2014

Korean Journal of Food Science and Technology

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“…Chung and Kwon (1999) reported that cookies made with yam powder exhibited a reduction in size and thickness as the content of yam powder increased. It was reported that the spread ratio of cookies prepared with bamboo leaves powder decreased with increased amount of powder (Lee et al 2006). Cho et al (2006) also reported that the addition of sea tangle powder lowered the spread ratio of cookies.…”

Section: Physical Characteristics Of Cookiesmentioning

confidence: 98%

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

Ingle

Thorat

Kotecha

et al. 2017

AJDFR

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Fruits and vegetables are important constituents of the diet and provide significant quantities of nutrients, especially vitamins, minerals and fiber. Beetroots (Beta vulgaris L.) are a rich source of potent antioxidants and minerals including magnesium, sodium and potassium. It contains betaine, which is important for cardiovascular health. Beetroots are low in calories (about 45 Kcal per 100 g) and have zero cholesterol. The study was conducted to improve the nutritional qualities of cookies with incorporation of different levels of beetroot powder i.e. 0, 5, 7, 10, 15 and 20 %, and examined for its physical and chemical composition. The proximate composition of cookies enriched with beetroot powder from 5 to 20% indicated that protein was increased from 7.39 to 9.12 %, crude fibre 0.95 to 1.90 % and ash content 0.93 to1.89 %. The incorporation of beetroot powder in cookies lowered the lightness (L*) and yellowness (b*) but increased redness (a*) of cookies. The hardness of the cookies was increased with increasing the level of beetroot powder. Sensory evaluation of cookies concluded that the cookies prepared with addition of 10% beetroot powder were more acceptable as compared to others.

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“…[25] reported that cookies made with yam powder exhibited a reduction in size and thickness as the content of yam powder increased. It was reported that the spread ratio of cookies prepared with bamboo leaf powder decreased with increased amount of bamboo leaves powder [26]. [27] also reported that the addition of sea tangle powder lowered the spread ratio of cookies.…”

Section: Physical Characteristics Of Cookiesmentioning

confidence: 99%

Nutritional evaluation of cookies enriched with bottle gourd (lagenaria siceraria l.) powder

2016

IJLTET

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Quality Characteristics of Cookies with Ginger Powder

Cited by 18 publications

References 22 publications

The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder

The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

Nutritional evaluation of cookies enriched with bottle gourd (lagenaria siceraria l.) powder

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