Utilization of tea seed oil substitution butter in perilla seed cookies product

Abstract

Utilization of tea seed oil Substitute butter in Perilla seed cookies product the objective for (1) study the basic formula of butter cookies (2) study the appropriate amount of Perilla seed for supplement in butter cookies products (3) study the amount of tea seed oil substitutes for butter in Perilla seed cookie products (4) study the nutritional value of Perilla seed cookies using tea seed oil instead of butter and (5) to study consumer acceptance of Perilla seed cookies using tea seed oil in place of butter. The results of the selection of the 4 basic butter cookie recipes found that the tasting panelists accepted the formula 4 in terms of overall liking, appearance, color, aroma, taste, and texture at a high level. The 4 butter recipe has higher brightness, redness, and yellow because of the different proportions of ingredients and the mixing time affects the formation of cookies as for the hardness of the butter cookies in which the sensory quality corresponds to the physical quality. The respondents rated the liking of the butter cookie formula 4 in texture characteristics the most. (2) to study the optimum amount of Perilla seed for supplement in butter cookies at 4 different levels, percent of 5, percent of 10, percent of 15, and percent of 20 of the total weight. It was found that panelists accepted the formula 2, percent of 10, in overall liking, appearance, color, aroma, taste, texture to a high level. Supplementation withn increasing amount of Perilla seed, brightness, red and yellow affect the color value of the sesame cookies. (3) To study the amount of tea seed oil substitutes for butter in different 3 levels of Perilla seed cookies product, which are percent of 40, percent ofm 50, and percent of 60 of the weight of butter. It was found that testers accepted