This study was conducted to investigate the effects of chlorella powder on quality characteristics of maejakgwa (a Korean traditional cookies). Maejakgwa was prepared with different amounts of chlorella powder (in ratios 0, 1, 2, 3, and 4% of flour quantity). The moisture, crude ash, crude protein, and crude lipid contents of used chlorella powder were 2.38, 7.25, 65.95, and 0.95% respectively. The pH of maejakgwa dough decreased significantly as the level of chlorella powder increased; however, density of the batter, spread factor values, and moisture contents of the groups increased significantly with higher level of the chlorella powder. In addition, Hunter’s color L, a, and b values decreased significantly with increasing amounts of chlorella powder. In the texture meter test, hardness increased according to increasing concentration of chlorella powder. Finally, maejakgwas containing 1~2% chlorella powder had the highest sensory evaluation. From these results, we suggest that chlorella powder is a good ingredient for increasing consumer acceptability as well as functionality of maejakgwas.

The purpose of this study was to investigate the quality characteristics of Maejakgwas prepared with various concentrations of Enteromorpha intenstinalis powder (0, 1, 2, 3, 4%) substituted for flour. The pH of the Maejakgwas dough decreased significantly in response to all levels of Enteromorpha intenstinalis powder (EIP). However, there were no significant differences in dough values among the test groups. Furthermore, when the spread factor values were compared among the groups, they were found to be inversely proportional to the EIP concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of EIP increased. Moreover, the addition of 2~4% EIP resulted in increased hardness, cohesiveness, springiness and brittleness compared to those of control. Finally, the results of an acceptance test showed that Maejakgwas containing 3% EIP had the highest scores.