수수가루를 첨가한 쌀쿠키의 품질특성

The Quality Characteristics of Rice Cookies with Added Sorghum Powder

This study investigates the quality characteristics of rice cookies with added sorghum powder. For the color value of the dough, we have increased the amount of sorghum powder, resulting in the L value decrease in density independently, an increase in the a value, and a significant decrease in the b value. There was a visible difference from the control group. There was no significant difference between the 5% and 10% added groups. The pH of the dough decreased significantly with the addition of sorghum powder. When the sorghum powder increased, the L value and the b value decreased, and the a value increased. At the same density, the L value was higher on the upper side than on the lower side, and the a and b values were found to be lower. The pH of the cookies decreased significantly with the addition of sorghum powder. The cookie density was not significantly different between the control and 5% added groups, but the group with more than 10% sorghum powder added tended to decrease. The hardness and spreadability of cookies significantly increased by increasing the amount of sorghum powder. The water content of cookies decreased significantly as the amount of added sorghum powder increased. By contrast, the content of crude protein increased with the addition of more sorghum powder. Adding sorghum significantly increased the sensory test values to the 20% added group but decreased from the 25% added group. This study suggests that adding 20% sorghum flour to cookies is advisable due to high preference.