Abstract
<Purpose>Preparation of cookies used soybean protein is necessary to intake vegetable protein, beans, vegetables and dietary fiber recently shorten in young generation. In order to prepare nutritional and tasty cookies easily at home, optimum water addition, cooking process and baking temperature and time were investigated by measurement of physical properties and sensory evaluation.
< Methods> Soybean protein isolate (SPI), wheat flour, sugar, shortening, egg and distilled water were used to make cookies. Substitution sugar to torehalose, shortening to butter or margarine without salt was tried comparatively. Cookie dough was prepared by use of a speed cutter. Cookies were baked at 140-170C. Moisture analysis was determined by a moisture analyzer (A and D)physical properties were measured by a tensipresser (Taketomo Electric) and sensory evaluation was done by 7 graded evaluation method.
<Results>The beany flavor of cookies markedly eliminated with fragrant aroma in the cooking process of reducing moisture of the dough by baking at 160C for 15 min with sugar addition. It is
suggested that enough baking reduced moisture slowly and Maillard reaction of sugar-addition masked the unpleasant order. The elimination of beany flavor was not related to order to ingredient addition but to ingredient ratio of the dough. The substitution of butter for oil and torehalose for sugar increased flavor and taste of the cookies.
