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Quality Characteristics of Cookies Made with Added Wheat Sprout Powder
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 Title & Authors
Quality Characteristics of Cookies Made with Added Wheat Sprout Powder
An, Sang-Hee;
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 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 control 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 terms of appearance, texture, taste and overall preference 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.
 Keywords
wheat sprout powder;cookie;quality characteristics;
 Language
Korean
 Cited by
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Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout, Korean Journal for Food Science of Animal Resources, 2016, 36, 6, 799  crossref(new windwow)
2.
Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies, Korean Journal of Food & Cookery Science, 2017, 33, 2, 127  crossref(new windwow)
3.
Quality Characteristics and Optimization of Rice Muffins prepared by Substituting Salt with Spergularia marina L. Griseb using Response Surface Methodology, The Korean Journal of Food And Nutrition, 2016, 29, 2, 186  crossref(new windwow)
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