Effect of Chilling and Freezing Storage of Cookie Dough on Dry Roasted Pork Cookie Quality

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dc.contributor.authorSawittree Nuwongsri
dc.contributor.correspondenceS. Nuwongsri; School of Culinary Arts, Suan Dusit University, Trang Center, Trang, 92000, Thailand; email: sawittree_nuw@dusit.ac.th
dc.date.accessioned2025-03-10T07:35:28Z
dc.date.available2025-03-10T07:35:28Z
dc.date.issued2021
dc.description.abstractLow temperature is an easy technique which preserves and retains product quality. The objectives of this research were to develop the Trang local roasted pork pieces into cookies and to study the effect of chilling and freezing of cookie dough on cookie quality. The methodology of research was conducted by studying 3 different levels (25%, 50% and 75%) of dry roasted pork suitable to be cookie and study the cookie properties: microbiological and physical quality. The results of this research indicated that addition of dry roasted pork into cookie dough at 50% level received the highest sensory score for all aspects. The 50% dry roast pork cookie dough was studied regarding chilling and freezing storage condition, and determined color, spread ratio and textural quality. The color parameters were determined through lightness (L*), redness (a*) and yellowness (b*) values of both cookie dough models stored under chilling and freezing and the results showed that these values increased with increasing retention time. In terms of cookie color from chilling and freezing cookie dough, it was found that L* and a* decreased but b* was unchanged. The spread ratio for both cookies from chilling and freezing dough decreased, the spread ratio of freezing dough was lower than chilling dough. When cookieÕs textural quality was investigated, hardness value from both chilling and freezing cookie dough increased after week 2 and increase rate continued until week 6. In addition, the chewiness value increased for both cookies from chilling and freezing dough. The fracturability of cookies from chilling and freezing dough slightly increased after 6-week storage. Crispiness value of both cookies from chilling and freezing dough were stable as early as 2 weeks and continually increased until last storage time at week 6. © 2021, Research and Development Institute Suan Dusit University. All rights reserved.
dc.identifier.citationJournal of Food Health and Bioenvironmental Science
dc.identifier.issn26300311
dc.identifier.scopus2-s2.0-85202021033
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4674
dc.languageEnglish
dc.publisherResearch and Development Institute Suan Dusit University
dc.rights.holderScopus
dc.subjectChilling and freezing
dc.subjectCookie dough
dc.subjectCookie quality
dc.subjectStorage condition
dc.titleEffect of Chilling and Freezing Storage of Cookie Dough on Dry Roasted Pork Cookie Quality
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85202021033&partnerID=40&md5=a6ec7e2bc6ff0f62804dafb41d40717c
oaire.citation.endPage19
oaire.citation.issue2
oaire.citation.startPage12
oaire.citation.volume14
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