홍삼 분말을 첨가한 냉동 쿠키의 제조 조건 최적화Optimization of Iced Cookie with the Addition of Dried Red Ginseng Powder
- Other Titles
- Optimization of Iced Cookie with the Addition of Dried Red Ginseng Powder
- Authors
- 이선미; 정현아; 주나미
- Issue Date
- Dec-2006
- Publisher
- 한국식품영양학회
- Keywords
- red ginseng cookie; sugar; butter; optimization; response surface methodology(RSM)
- Citation
- 한국식품영양학회지, v.19, no.4, pp 448 - 459
- Pages
- 12
- Journal Title
- 한국식품영양학회지
- Volume
- 19
- Number
- 4
- Start Page
- 448
- End Page
- 459
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/8723
- ISSN
- 1225-4339
- Abstract
- This study was conducted to develop a optimal composite recipe of a functional cookie including Red Ginseng powder and having the high preference to all age groups. Wheat flour was partially substituted by Red Ginseng powder to reduce the content of wheat flour. The sensory optimal composite recipe was produced by making iced cookies, with 5 levels of Red Ginseng powder(X1),sugar(X2),butter(X3), respectively, by C.C.D(Central Composite Design) and by conducting the sensory evaluation and the instrumental analysis by Response Surface Methodology(RSM). The results of sensory evaluation showed very significant values in color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and those of instrumental analysis showed significant values in lightness, redness(p<0.05), spread ratio, hardness(p<0.01). As a result, sensory optimal ratio of Red Ginseng cookie was calculated at Red Ginseng powder 25.4 g, sugar 147.1 g, butter 153.4 g.
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