抄録
Three types of cookies were prepared from wheat flour partially substituted (10%,20%,30% w/w) by powdered freeze-dried garden asparagus (Asparagus officianais L. ver. altitis L).
Of which sensory quality such as appearance, flavor, texture, and overall preference were evaluated by taste panels. The cookies at the 10% substitution level were evaluated to be better than the others for all categories.
