Preparation of Cookies with Various Native Seaweeds Found on the Korean Coast. Issue 2 (7th February 2020)

• Record Type: Journal Article
• Authors: Oh, Hyeonbin; Lee, Phyrim; Kim, Si Yeon; Kim, Young-Soon
• Is Part Of: Journal of aquatic food product technology. Volume 29:Issue 2(2020)
• Page Start: 167
• Page End: 174
• Publication Date: 2020-02-07
• Subjects: Cookie -- cooking quality -- seaweed -- sensory evaluation; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2019.1707925
• Languages: English
• ISSNs: 1049-8850

Abstract

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.