Effects of Angelica keiskei koidz powder on the rheologicalproperties and qualities of sugar -free dough and cookies
| Autor: | Lie-Hua Sun, 孫立華 |
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| Rok vydání: | 2005 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 93 Improving the health function of baking products is an important and prevalent concept. In light of this, the present study intends to investigate the effects of Angelica keiskei koid powder on the rheological property and product quality of sugar-free cookies dough by adding Angelica keiskei koid powder with rich fiber into lower calory sugar-free cookies. Matitol or a combination of matitol and lactotol (50%: 50%) was used to make sugar-free cookies, and 2% or 4% Angelica keiskei koid powder was added, respectively, to examine the dough’s rheological property and the cookie’s physical changed. Effects of Angelica keiskei koid powder on the quality of sugar-free cookies in accordance with the expansion rate, moisture, activity rate, hues as well as the sensory evaluation were then examined and discussed. The result showed that the cookie dough made from matitol or the combination of matitol and lactotol (50%: 50%) was soft, cohesive and easy to handle. Adding 2% Angelica keiskei koid powder had little effects on the dough, while 4%’s addition caused the dough became hard, not easy to handle. Sugar-free cookies presented obvious baking expansion, with the expansion rate about 10.6. Cookies without addition of Angelica keiskei koid powder were big, thin and crisp, with golden and plain appearance. With the accumulating addition of Angelica keiskei koid powder, however, the cookies became smaller and less crisp, with green and brown color. The hardness and sweetness of cookies in each group were accepted by all the subjects. As to the appearance, savor, and overall acceptance, the group with 2% addition received higher score. All in all, adding large amounts of Angelica keiskei koid powder will lessen the cookie’s crispness and changed its color. With 2% addition, however, the effects on the dough’s rheological property and product quality were not obvious. Results of this study can serve as a reference for the further development on Angelica keiskei koid sugar-free cookies. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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