Food Engineering Progress
Korean Society for Food Engineering
Article

딸기 분말을 대체하여 제조한 쿠키의 이화학적 품질특성

이준호1,*, 고종철1
Jun Ho Lee1,*, Jong Cheul Ko1
1대구대학교 식품공학과
1Department of Food Science and Engineering, Daegu University
*Corresponding author: Jun Ho Lee, Departemet of Food Science and Engineering, School of Engineering, Daegu University, 15 Naeri-ri, Jillyang- eup, Gyeongsan-si, Gyeongbuk 712-714, Korea, Tel: +82-53-850-6535; Fax: +82-53-850-6539, E-mail: leejun@daegu.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 12, 2009; Revised: Mar 06, 2009; Accepted: Mar 09, 2009

Published Online: May 31, 2009

Abatract

Effect of baking on the physicochemical properties including pH, moisture content, hardness, color, and spread factor was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0, 2, 4, and 6% w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170°C for 15 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH of dough and hardness of cookies decreased significantly with increase in strawberry powder content (p<0.05). Moisture content of the dough was not significantly affected by strawberry powder but mean values tended to increase as the strawberry powder content increased. Lightness (L*-value) and yellowness (b*-value) significantly decreased as the strawberry powder content increased; on the other hand, redness (a*-value) increased significantly (p<0.05). Spread factor also increased significantly as the strawberry content increased in the formulation (p<0.05). Finally, correlation analysis indicated that level of strawberry powder incorporation was wellcorrelated with all the physicochemical properties studied. It is also noted that there was a significant positive correlation between the moisture content of dough and spread factor (p<0.05).

Keywords: cookie; strawberry powder; physicochemical properties; correlation