Research on the effects of the percentage of egg white and egg yolk and baking conditions on some quality indicators of green tea cookies

Abstract

Green tea cookies were evaluated for quality through the percentage ratios of chicken egg white (0, 3, 6) and chicken egg yolk (3, 6, 9) (calculation based on the total mass of fixed components, including sugar, green tea powder, flour, and butter) to supplement nutritional value and provide structure to the product, along with baking conditions involving different baking temperatures (130, 140, 150^oC) and baking times (10, 15, 20 minutes). The obtained results included the required supplementation of chicken egg yolk (6%), egg white (0%); the optimal baking conditions for creating green tea cookies were a temperature of 140^oC and a baking time of 15 minutes. The resulting cookies had a hardness of 2112.78 grams-force, moisture content of 3.22%, and color values (L*, a*, and b*) of 52.16, -3.97, 25.69 respectively. The sensory evaluation results for the green tea cookie product were a fluffy and crispy texture, a  smooth surface, a harmonious sweet and rich taste, along with the characteristic fragrance and green color of green tea.