Abstract
<Purpose> The previous paper suggested that sugar took a important role for reducing beany flaver of cookies used soybean protein isolate(SPI). In this paper, the proper mixing ratio will be estimated from the results of physical properties and sensory evaluation of the cookies selected by Scheff's simple lattice design
<Methods> Soybean protein isolate (SPI ;Fuji Technology Co. Ltd.), wheat flour(weak flour; Nisshin Milling Co.Ltd.), sugar (Nippon Milling Co. Ltd.), shortening (Nippon Milling Co. Ltd.), water added egg beated (1:1) were used as the ingredients of cookie dough. The dough was prepared by use of a speed cutter and baked at 160 deg C for 15 min.The thickness and breaking strength were measured by Tensipresser(Taketomo Electric). According to the standard of Scheff's lattice design, 10 points of mixing ratio of SPI, wheat flour and sugar were selected and prepared the cookies which had those 10 mixing ratio. Thickness, hardness and sensory evaluation of those cookies were measured.
<Results>The higher ratio of wheat flour in cookies used SPI was, the lower of hardness and beany flavor of cookies were. The higher ratio of sugar in cookies made the texture of cookies into more fragile and the beany flavor was reduced probably because of masking effect by Maillard reaction. The components derived from Maillard reaction was recognized in the cookie prepared after ingredient mixing ratio (3)by gas chromatograph analysis. The sensory evaluation showed that mixing points of (3)in Scheff’s lattice were the most preferable totally.
