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pp.199-205
The purpose of this study was to investigate the quality characteristics of cookies prepared with shrimp powder (0, 3, 5, 7, 9%) substituted for flour as a snack food for Kindergarteners. The pH of the cookie dough decreased significantly in response to the addition of all levels of shrimp powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the shrimp powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the addition of 3~9% shrimp powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of acceptance test showed that the cookies containing 5% shrimp powder had the highest scores.
