아마씨 가루를 첨가한 쿠키의 품질 특성

This study was conducted to investigate the quality characteristics of cookies with different levels of flaxseed powder. Cookies were prepared with four different levels (0%, 6%, 12% and 18%) of flaxseed powder and the physicochemical properties were examined. The pH of cookie dough was higher in cookies containing flaxseed powder. The spread factor of control cookie was lower than that of cookies containing 6%, 12% and 18% of flaxseed powder. The incorporation of flaxseed powder in cookies lowered lightness and yellowness but increased redness values. Rheology tests showed that cookies with 6%, 12% and 18% flaxseed powder had significantly lower hardness value than control cookies(p < 0.05). Consumer acceptance test revealed that overall preference score was the highest in cookies containing 12% flaxseed powder. During storage at 55°C for 60 days, peroxide value increased until 30 days of storage and decreased thereafter, while acid value steadily increased and there was no significant difference in peroxide value and acid value between control cookies and flaxseed added cookies.