수박(Citrullus vulgaris Schrad)분말을 첨가한 쿠키의 품질특성 및 관능적 특성 Quality Characteristics and Consumer Acceptability of Cookies Supplemented with Watermelon (Citrullus vulgaris Schrad) Powder
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/412645
pp.73-80
The purpose of this study was to evaluate cookies prepared with five different quantities (0, 5, 10, 15, and 20%) of watermelon powder (WP). This study analyzed quality characteristics, consumer liking, and CATA (check-all-that-apply) of the samples. The density and pH of the cookie dough and the L-value of the cookies tended to decrease as the amount of watermelon powder increased (p<0.05), whereas the spread factor, a-value, and hardness of the cookies tended to increase as the amount of watermelon powder increased (p<0.001). The b-value tended to increase up to WP10, but it tended to decrease from WP15 (p<0.001). The results of the evaluation of consumer liking showed that overall liking was the highest for WP5 and lowest for WP20 (p<0.05). In the analysis of the CATA survey, the main reasons for liking for all the samples were ‘Appearance’, ‘Color’, ‘Sweet taste’, ‘Nutty odor/flavor’, ‘Crispiness’, and ‘Familiarity’. WP5 showed the most diverse reasons for being liked. The common reason for disliking samples with the addition of watermelon powder was ‘Residual feel in the mouth’. In the correspondence analysis, attributes of ‘Stale taste’, ‘Clean taste’, ‘Softness’, ‘Familiarity’, ‘Moistness’, ‘Color’, ‘Blandness’ were detected in the WP0 and WP5. The results indicate that WP5 with a 5% supplementation of watermelon powder is appropriate for improving the quality and consumer acceptability of the cookies.
I. 서 론
II. 연구 내용 및 방법
1. 실험재료
2. 쿠키의 제조
3. 수분함량
4. 반죽의 밀도 및 pH
5. 퍼짐성
6. 색도
7. 경도
8. 관능검사
9. 통계처리
III. 결과 및 고찰
1. 수분함량
2. 반죽의 밀도 및 pH
3. 퍼짐성
4. 색도
5. 경도
6. 소비자 기호도 검사
7. CATA 방법과 대응일치분석 결과
IV. 요약 및 결론
References