비트 파우더를 첨가한 쿠키의 품질특성

• Published in: Journal of the Korean Society of Food Culture Vol. 30; no. 4; pp. 457 - 462
• Main Authors: 박기봉, 김지응, 박지양, Ki-Bong Park, Ji-Eung Kim, Ji-Yang Park
• Format: Journal Article
• Language: Korean
• Published: 한국식생활문화학회 30.08.2015
• Subjects: 생활과학; cookie; beetroot powder; quality characteristics
• ISSN: 1225-7060; 2288-7148
• DOI: 10.7318/KJFC/2015.30.4.457

The goal of this study is to show that the investigate is preference of beetroot cookie is preferred by consumers and can help to replace calcium, which is depleted because of the stress. As the amount of beetroot powder is increased, pH value, spread factors, loss and leaving rates, and texture properties of cookies were decreased. As a result of the measuring of colorimetric characteristics, the values of “L”, “a”, “b” were all decreased as the amount of beetroot powder was increased. The cookies containing 30% of beetroot powder was estimated as the most suitable to eat because of the flavor, color, and taste of the beetroot. But cookies having 20% of beetroot powder were estimated as the best to eat because of the texture, sticking power, hardness, and general preference. According to the results, the cookies containing 20% of beetroot powder were selected as the most suitable cookies to eat.