Quality characteristics of cookies with ginseng powder.

摘要

The purpose of this study was to evaluate the quality properties of cookies with different concn. (0, 1, 3, and 5%) of added ginseng powder produced using the molecular press dehydration (MPD) method. MPD is known to be a good method for retaining taste and flavour without loss of original materials. The results indicated no significant difference in the density of cookie dough with different concn. of ginseng powder. The L colour value was lower and the a colour value increased with increasing concn. of ginseng powder (P < 0.05). However, there was no significant difference in b value. Spread factor of cookies was not significantly different between 1% and 3% additions, but decreased at 5% (P < 0.05). Hardness of cookies was significantly increased as ginseng powder concn. increased. Cookies with 1% ginseng powder had higher colour, sweetness and overall acceptability scores than other samples. Results showed that addition of1% ginseng powder gave the best results for colour, texture and other sensory properties.