Physicochemical Properties of Cookies Incorporated with Strawberry Powder
2009
Lee, J.H., Daegu University, Gyeongsan, Republic of Korea | Ko, J.C., Daegu University, Gyeongsan, Republic of Korea
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℃ 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 less than 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 less than 0.05). Spread factor also increased significantly as the strawberry content increased in the formulation (p less than 0.05). Finally, correlation analysis indicated that level of strawberry powder incorporation was well-correlated 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 less than 0.05).
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