• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.905-910
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• 2011

Cookies were prepared using different fat: butter, margarine, and shortening. Density, specific gravity of the dough, moisture content, spreadability, color, texture, and sensory evaluation for each cookies were conducted. Density, specific gravity and moisture content of each cookies showed the highest value with butter dough, and the lowest value with shortening dough. Spreadability of the cookie with margarine was the highest, and the cookie with butter and shortening resulted lower than that. The chromaticity 'L' and 'b' with butter cookie appeared the highest value, and margarine cookie and shortening cookie were followed that result. But chromaticity 'a' of butter cookie showed the lowest result while margarine cookie, and shortening cookie showed the highest value. Overall sensory evaluation showed high preference for butter cookie, beside margarine cookie and shortening cookie showed lower preference. Butter cookie was preferred in hardness, brittleness, color and chewiness, over margarine or shortening cookie. Flavor and sweetness with margarine cookie was preferred rather than butter cookie and shortening cookie. Softness and fatty taste of shortening cookie showed the highest result, beside margarine cookie and butter cookie showed lower result.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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• pp.352-359
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• 2001

Cookie baking properties and relationships between cookie baking properties and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, with Korean winter wheat cultivars and lines. Cookie baking parameters, except for cookie diameter and top grain score, were influenced by locations and years. Chokwang, Suwon 274, Suwon 275, Suwon 277 and Urimil showed larger cookie diameter and excellent top grain score compared to the other Korean winter wheat cultivars and lines. Among the flour characteristics, protein content, damaged starch content, alkaline water retention capacity and flour swelling volume showed high positive correlation coefficients with cookie baking parameters. Friabilin-present lines showed larger cookie diameter, suitable surface structure of cookie and softer snapping force than the friabilin-absent lines.

• Preventive Nutrition and Food Science
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• v.16 no.3
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• pp.267-271
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• 2011

Static Headspace Gas Chromatographic analysis was used to study the partitioning behavior of five organic printing ink solvents between chocolate cookie/air systems. Three cookie sample formulations varied with respect to chocolate type and overall percentage of constituents. Major considerations involved differences in fat content and type and resulting variability in chemical and physical structure. Each of the solvents studied (ethyl acetate, hexane, isopropanol, methyl ethyl ketone, toluene) represents a general class of printing ink solvents based on predominate functional group. Values of the partitioning coefficient (Kp) were determined at equilibrium using measured quantities of both solvent and cookie sample in closed systems at temperature of 25, 35, and $45^{\circ}C$. In each of the three cookies at the three test temperatures, toluene always exhibited the greatest value of partitioning to cookie and hexane always exhibited the least. Results also showed that the partitioning behavior of solvents is generally inversely related to temperature and that solvent affinity, though constant for a particular cookie type over all test temperatures, varies significantly among the three cookie types. The preference of each of the five solvents for each cookie sample was also found to vary with temperature. No correlation was found between the extent of partitioning and cookie formulation or physical characteristic of solvent. The Hildebrand parameter, related to ${\Delta}Hmix$ (heat of mixing), may be used to describe differences in partitioning based on the overall potential of a solvent/cookie interaction to occur. The potential for interaction is dependent upon the chemical structure of the cookie sample and thus the availability of 'active-sites' required for a given solvent.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.246-251
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• 2009

The partitioning behavior of five printing ink solvents was studied in cookie ingredients and cookies to examine migration behavior, and to determine if one could predict Kp of a cookie from summing the Kp of each ingredient multiplied by its weight factor in the cookie formula. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene. Gas chromatography was used to measure Kp values on each raw and baked ($260^{\circ}C$ for 10 min) cookie ingredients, and lab-made cookies. The baking process-decreases in water content in each sample generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. Structural changes in cookie ingredients during the baking process also caused some change of migration behavior. While the prediction of Kp of lab-made cookies using the Kp of raw ingredients showed significant differences between calculated and experimentally found values, predictions with baked ingredients showed much smaller differences. This suggests that loss of water and changes of crystallinity in cookies and cookie ingredients due to the baking process are important and affect the Kp.

• Journal of Internet Computing and Services
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• v.17 no.2
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• pp.77-85
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• 2016

Internet cookie technology is designed for solving unreliable problem of HTTP's inherent property and notifying user's previous activity to web site's server, so it is useful to provide suitable service for individual user. However, the cookie techniques are becoming more sophisticated such as the third cookie and super cookie. And its included information is applied for advertisement and target marketing strategy, so the problem occurs that user's personal information is collected excessively. However, our law does not recognize the internet cookie as personal information so user cannot know where own internet cookie is stored and applicable. Therefore, in this paper, we explain the internet cookie technology, the privacy invasion and right to be forgotten for solving problem due to the internet cookie. And we analysis the relationship between the information of internet cookie and personal information, and then present the improvement requirement on the law and technology to use internet cookie securely and conveniently.

• The Journal of Korean Association of Computer Education
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• v.14 no.6
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• pp.75-81
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• 2011

Cookie is simple text file, which contains records of web service which provided to user. some of data included in Cookie has user's private information. When attacker has Cookie which included user's private information, will causing financial losses. In this paper we designed security section which can improve vulnerable Cookie's security level. Through research and vulnerability analysis of Cookie file, we find out how to implement security area to offer efficient security area and design security area for cookie file. Also we checked security level to performance evaluation. Through this security level, we can keep user's private information secure using Cookie's improve security level which stored in user's personal computer.

• Journal of the Korea Society for Simulation
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• v.20 no.1
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• pp.29-37
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• 2011

Cookie file can be properly protected by designing security zone to enhance the safety of cookie file vulnerable to cyber attacks. In this paper, the model, in which cookie file is stored in the security area and the current visiting page is closely linked with cookie, is proposed to help users utilize in the same existing way, as well as enhance the security of user cookie files. Even if attacker tries to compromise web browser's cookie folder, the security of other cookies can be preserved. It is possible since the folder has the only cookie for the current web page where user is visiting.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.754-760
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• 2004

Physicochemical properties and suitability of domestic wheat varieties for production of sugar-snap cookie were examined. Four kinds of commercially available wheat flour and six kinds of other domestic wheat varieties were tested. Domestic wheat varieties had protein contents ranging 7.7 to 11.5%, alkaline water retention capacity (AWRC) of 54.6 to 65.2%, Pelshenke values of 17 to 31 min, and sedimentation values of 19.6 to 30.8 mL. Peak viscosity range of Korean wheat flours measured by Rapid Visco Analyser was from 134.4 to 346.3 unit. Diameter of cookies fer US soft wheat flour was 7.8 cm and domestic wheat flours ranged from 7.2 to 7.9 cm. Cookie spread factors for Alchanmil, Tapdongmil, and Woorimil flours were higher than those of other flours. Protein content had significantly high correlation coefficient of $r=0.892^{**}$ with sedimentation value, and showed negative correlation with cookie diameter, spread factor, and top grain score. AWRC values had significantly high correlation coefficient of $r=-0.736^{**}$ with cookie diameter. Spread factor of cookie showed positive correlation with top grain score.

• KIPS Transactions on Computer and Communication Systems
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• v.4 no.1
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• pp.31-36
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• 2015

As web accessibility has been easier, security issue becomes much more important in web applications demanding user authentication. Cookie is used to reduce the load of the server from the session in web applications and manage the user information efficiently. However, the cookie containing user information can be sniffed by an attacker. With this sniffed cookie, the attacker can retain the web application session of the lawful user as if the attacker is the lawful user. This kind of attack are called cookie replay attack and it causes serious security problems in web applications. In this paper, we have introduced a mechanism to detect cookie replay attacks and defend them, and verified effectiveness of the mechanism.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.159-165
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• 1997

The primary objective of this study was to learn the effect of various sugar particle size and level on cookie spread, The effect of sugar particle size and level on sugarsnap cookie spread was studied. Three different particle sized sugars; powered sugar, granulated sugar and sanding sugar, were used for the cookie test baking with five different sugar levels; 30, 45, 60, 75 and 90% based on the weight of flour. In mixing process, 5 minutes of creaming time was used for cream making and then the specific gravity of cream was measured on the basis of each different sugar particle size and level. In the result, the specific gravity of cream was influenced by sugar particle size and sugar level. However, the specific gravity of cream had no influence on cookie dough specific gravity. Cookie spread was influenced by sugar particle size and sugar level. Greater cookie spread was obtained by decreasing sugar particle size and increasing sugar level resulted in increased spread. Therefore, selection of suitable sugar particle size and its use level can be factors in controlling spread and imparting desired packaging characteristics.