Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Characteristics and Optimization of Brown Rice Cookies Prepared using Chungkukjang

청국장분말 첨가 발아현미 쿠키의 품질특성 및 최적화

  • Song, Yun-Hee (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
  • 송윤희 (숙명여자대학교 생활과학대학) ;
  • 주나미 (숙명여자대학교 생활과학대학)
  • Published : 2009.06.30
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Abstract

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.

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