천일염 된장분말을 첨가한 쿠키와 머핀의 특성연구
The Characteristics of Cookie and Muffin Made with Soybean Paste Powder and Sun-Dried Salt
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초록
Recipes for cookies and muffins made with soybean paste and sun-dried salt were established and characteristics of the foods were investigated. On Hunter's color scale, 'L' values decreased and brightness was lowered as additive levels increased, whereas the 'a' value (redness) increased and the 'b' value (yellowness) decreased. The hardness of a control muffin was 1843 g and this increased as additive levels rose. Cookies showed the same tendency. Elasticity was not proportional to paste content whereas crispness increased as additive levels increased. Sensory evaluations of cookies and muffins with different soybean paste contents (0-8%, w/v) showed that additive at 1% (w/v) was best and additive at 8% (w/v) was unacceptable. All products scored poorly 48 h after preparation; freshness needs to be investigated further.
Abstract
Recipes for cookies and muffins made with soybean paste and sun-dried salt were established and characteristics of the foods were investigated. On Hunter's color scale, 'L' values decreased and brightness was lowered as additive levels increased, whereas the 'a' value (redness) increased and the 'b' value (yellowness) decreased. The hardness of a control muffin was 1843 g and this increased as additive levels rose. Cookies showed the same tendency. Elasticity was not proportional to paste content whereas crispness increased as additive levels increased. Sensory evaluations of cookies and muffins with different soybean paste contents (0-8%, w/v) showed that additive at 1% (w/v) was best and additive at 8% (w/v) was unacceptable. All products scored poorly 48 h after preparation; freshness needs to be investigated further.
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