Quality Characteristics of Cookies Added with Hot-Air Dried Yellow and Red Onion Powder

열풍건조 황색 양파분말과 자색 양파분말을 첨가한 쿠키의 품질 특성

  • Lee, Jeong-Ok (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Seong-A (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Choi, Jong-Jin (Chungcheongnam-do Agricultural Research and Extension Services) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 이정옥 (충남대학교 식품영양학과) ;
  • 이성아 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 최종진 (충남농업기술원 원예연구과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Published : 2008.03.31


This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.


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