Preparation of Cookies with Various Native Seaweeds Found on the Korean Coast

Hyeonbin Oh, Phyrim Lee, Si Yeon Kim, Young Soon Kim

Research output: Contribution to journalArticle

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.

Original languageEnglish
Pages (from-to)167-174
Number of pages8
JournalJournal of Aquatic Food Product Technology
Volume29
Issue number2
DOIs
Publication statusPublished - 2020 Feb 7

Keywords

  • Cookie
  • cooking quality
  • seaweed
  • sensory evaluation

ASJC Scopus subject areas

  • Food Science
  • Aquatic Science

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