밀싹 분말을 첨가한 쿠키의 품질특성

Abstract

Abstract The purpose of this study was to investigate the quality characteristics of cookies prepared with wheat sprout powder substituted at varying proportions (0%, 2%, 4%, 6%, and 8%) for wheat flour. The bulk density of cookie dough with wheat sprout powder were higher than that of the control group and the pH decreased. The moisture content of the groups with wheat sprout powder was higher than the control group. Width and thickness of finished cookies containing wheat sprout powder were lower than those of the control group. The spread ratio of the group with 8% wheat sprout powder was higher than that of the control group. In color, the L and a value decreased significantly with addition of wheat sprout powder. The hardness of the study groups was lower than that of the contr ol group. DPPH radical scavenging activity of the control group was 24.90%, whereas the study groups ranged from 27.53∼38.76%. Sensory evaluation scores in te rms of appearance, texture, taste and overall p reference of groups with 2% and 4% of wheat sprout powder did not show any significant difference when compared to the control group. Based on the above results, using less than 4% of the wheat sprout powder would be appropriate for use in cookies.Key words: wheat sprout powder, cookie, quality characteristics