Quality characteristics of cookies with Aloe vera L. powder = 알로에(Aloe vera L.) 분말을 첨가한 쿠키의 품질 특성

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dc.contributor.authorE J Jeong-
dc.contributor.authorMoon Soo Rhee-
dc.contributor.authorK P Kim-
dc.contributor.authorB H Bang-
dc.date.accessioned2017-04-19T09:57:50Z-
dc.date.available2017-04-19T09:57:50Z-
dc.date.issued2014-
dc.identifier.issnI000-0048-
dc.identifier.uri10.9799/ksfan.2014.27.4.588ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/12245-
dc.description.abstractAloe is an attractive potential food source because it has functional uses. It has been widely used as a well-being food and drink. The antioxidant activity was estimated by measuring DPPH free radical scavenging activity. We investigated the quality characteristics of cookies prepared by adding various concentrations of aloe powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the DPPH free radical scavenging activity, moisture content, and hardness of cookies significantly increased with increasing aloe powder, while the pH, spread factor and L and b values slightly decreased. Sensory evaluation scores in terms of texture were shown to be very similar statistically, but color, flavor, taste, and overall acceptability scores were lower than the control. As a result of this study, the quality of cookies with the addition of 1% aloe powder were the most suitable in terms of taste, flavor, texture, and sensory properties.-
dc.publisherKorea Soc-Assoc-Inst-
dc.titleQuality characteristics of cookies with Aloe vera L. powder = 알로에(Aloe vera L.) 분말을 첨가한 쿠키의 품질 특성-
dc.title.alternativeQuality characteristics of cookies with Aloe vera L. powder-
dc.typeArticle-
dc.citation.titleKorean Journal of Food & Nutrition-
dc.citation.number4-
dc.citation.endPage595-
dc.citation.startPage588-
dc.citation.volume27-
dc.contributor.affiliatedAuthorMoon Soo Rhee-
dc.contributor.alternativeName정은자-
dc.contributor.alternativeName이문수-
dc.contributor.alternativeName김관필-
dc.contributor.alternativeName방병호-
dc.identifier.bibliographicCitationKorean Journal of Food & Nutrition, vol. 27, no. 4, pp. 588-595-
dc.identifier.doi10.9799/ksfan.2014.27.4.588-
dc.subject.keywordaloe (Aloe vera L.) powder-
dc.subject.keywordcookies-
dc.subject.keywordquality characteristics-
dc.subject.localaloe (Aloe vera L.) powder-
dc.subject.localcookies-
dc.subject.localquality characteristics-
dc.description.journalClassN-
Appears in Collections:
Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
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