KOREASCHOLAR

The purpose of this study was to investigate the quality characteristics of cookies containing Ligularia fischeri powder (0, 1, 2, 3, 4%) substituted for flour. This study measured the density, pH, spread ratio, volume, color values, hardness, and sensory properties of cookies. The pH of cookie dough significantly decreased in response to addition of Ligularia fischeri powder (LFP) at all levels. The spread factor of cookies also significantly increased with higher LFP content. In addition, Hunter's color L, a, and b values significantly decreased with increasing LFP content. According to hardness measurement, substitution of 1~4% LFP resulted in increased hardness compared to the control. In the sensory evaluation, sensory scores for color, flavor, and overall acceptability were highest in 2% Ligularia fischeri powder cookies. Thus, our results suggest that the optimum amount of Ligularia fischeri powder added to cookies was 2%. These results suggest that Ligularia fischeri powder can be applied to cookies to achieve high quality and functionality.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 실험재료
  2. 쿠키 제조
  3. 반죽의 밀도 및 pH 측정
  4. 퍼짐성지수 및 수분함량 측정
  5. 색도 측정
  6. 경도 측정
  7. 관능적 특성
  8. 통계 분석
 III. 결과 및 고찰
  1. 쿠키 반죽의 밀도
  2. 쿠키 반죽의 pH
  3. 쿠키의 퍼짐성 지수 및 수분함량
  4. 쿠키의 색도
  5. 쿠키의 경도
  6. 관능적 특성
 IV. 요약 및 결론
 References

• 박인덕(초당대학교 조리과학부) | In-Duck Park Corresponding author