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.

中文翻译：

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用在韩国海岸发现的各种本地海藻制作饼干

摘要 我们调查了使用韩国海岸原产的不同海藻制作的饼干的质量特征。制作饼干时，用四种不同的海藻（马尾藻、浒苔、鳕鱼和菱形）制成的面粉代替 5% 的普通面粉。海藻显着影响溶剂保留能力，从而干扰面筋网络的形成。因此，海藻的添加改变了饼干中的几个变量，例如水分含量、扩散系数和断裂应力。在感官评价中，最优选含有梭形海藻的饼干，证实了使用这种海藻品种开发饼干产品的可能性。