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

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 prepa...

Full description

Saved in:
Bibliographic Details
Published in:Journal of aquatic food product technology 2020-02, Vol.29 (2), p.167-174
Main Authors: Oh, Hyeonbin, Lee, Phyrim, Kim, Si Yeon, Kim, Young-Soon
Format: Article
Language:English
Subjects:
Algae
Cookie
Cookies
cooking quality
Flour
Gluten
Moisture content
Network formation
Retention capacity
seaweed
Seaweeds
Sensory evaluation
Solvent retention
Water content
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2019.1707925