Development of Thai shortbread cookies with activated charcoal

Abstract

The objective of this research was to development Thai shortbread cookies with activated charcoal. The research studied standard recipes, optimum level of with activated charcoal (AC) and consumer acceptance, using 9-point hedonic scale for sensory evaluation of color, flavor, taste, texture, and overall acceptance by 50 panelists. It was found that the standard recipe consists of 300 g wheat flour, 80 g icing, 120 g vegetable oil had the best scores of overall liking point at 7.4. Next, this research studied the optimization of addition of AC at 3 levels. It was found that the Thai shortbread cookies with 2% AC received the best scores of overall liking point at 7.6.  A consumer test was used to evaluate using 50 panelists and it was found that product was accepted by panelists, the overall liking point was 7.1 (like moderately to like very much) with 92% acceptance and 76% purchase intent.