Effect of Broccoli Powder Incorporation on Physicochemical Properties of Cookies
2010
Lee, J.H., Daegu University, Gyeongsan, Republic of Korea | Lee, H.Y., Daegu University, Gyeongsan, Republic of Korea | Sung, C.Y., Daegu University, Gyeongsan, Republic of Korea
Freeze-dried broccoli powder was incorporated into cookie dough at 5 levels (0, 1, 2, 3, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170℃ for 8 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 and moisture content were ranged 6.74-6.90 and 2.67-4.12% (wet basis) depending on the broccoli powder level, respectively. Lightness (L*-value), redness (a*-value), and hardness decreased while yellowness (b*-value) increased significantly as the broccoli powder content increased (p less than 0.05). Spread factor of the control was significantly lower than that of samples containing broccoli powder regardless of the concentration (p less than 0.05) and increased significantly with increase in broccoli powder content (p less than 0.05). The broccoli concentration correlated significantly with most of properties except for pH and spread factor (p less than 0.05 or p less than 0.01). Hardness correlated negatively with moisture content (p less than 0.05) but correlated positively with spread factor (p less than 0.01).
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