Preparation of Cookies with Various Native Seaweeds Found on the Korean Coast
- Authors
- Oh, Hyeonbin; Lee, Phyrim; Kim, Si Yeon; Kim, Young-Soon
- Issue Date
- 7-2월-2020
- Publisher
- TAYLOR & FRANCIS INC
- Keywords
- Cookie; cooking quality; seaweed; sensory evaluation
- Citation
- JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, v.29, no.2, pp.167 - 174
- Indexed
- SCIE
SCOPUS
- Journal Title
- JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
- Volume
- 29
- Number
- 2
- Start Page
- 167
- End Page
- 174
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/57686
- DOI
- 10.1080/10498850.2019.1707925
- ISSN
- 1049-8850
- Abstract
- We investigated the quality characteristics of cookies prepared using different seaweeds native to the Korean coast. Flour made from four different seaweed species (Sargassum fulvellum, Enteromorpha linza, Codium fragile, and Hizikia fusiforme) was used to replace 5% of the regular flour while preparing the cookies. The seaweeds significantly affected solvent retention capacity, thus interfering with gluten network formation. Consequently, the addition of seaweed changed several variables in the cookies, such as moisture content, spread factor, and breaking stress. In sensory evaluation, cookies with Hizikia fusiforme were the most preferred, confirming the possibility of developing cookie products using this seaweed species.
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Collections - College of Health Sciences > School of Biosystems and Biomedical Sciences > 1. Journal Articles
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