The purpose of this study was to investigate the quality and sensory characteristics of rice cookies using sorghum flour with physiological activity. As a result of the experiment, among general ingredients, sorghum powder had lower water content and higher crude protein, crude fat and crude ash than rice flour.
For the color value of dough, with increasing the amount of sorghum flour, the L value decreased density-independently, the a value increased, and the b value decreased significantly in the group added sorghum flour than in the control group, but there was no significant difference between 5% and 10% added groups. The pH of dough decreased significantly with the addition of sorghum powder (p <0.001). The density of dough was not significantly different between the control and 25% added groups, but the 30% added groups were significantly lower (p <0.001). The color value of cookies was similar to that of the upper and lower sides. As the addition of sorghum powder increased, the L value and the b value decreased and the a value increased. At the same density, the L value was higher on the upper side than on the lower side, and the a value and the b value were lower. The pH of the cookies decreased significantly with the addition of sorghum powder (p <0.001). The density of cookies was not significantly different between the control and 5% added groups, but the group with more than 10% addition tended to decrease with increasing the amount of sorghum powder. The hardness and spreadability of cookies were significantly increased with increasing the amount of sorghum powder (p <0.001), and 30% added group was the highest. The water content of cookies decreased significantly (p <0.001) as the addition of sorghum powder increased (p <0.001). On the other hand, the content of crude protein tended to increase with increasing sorghum powder addition (p <0.001). The contents of crude fat and crude ash were the lowest in the control group, and the 5%, 10% and 15% added groups showed a tendency to increase with the addition of the sorghum powder (p <0.001). However, there was no significant difference among the addition group of 20% or more. Among the sensory test, the sorghum powder added groups had higher preferences on the items of taste, color, appearance, texture, flavor, overall acceptability sensory test were higher than those of the control group. As the addition of sorghum increased, the values of the sensory test increased significantly up to the 20% added group, but decreased from the 25% added group (p <0.001). As a result, this study suggests that adding 20% sorghum flour to cookies is advisable because of high preference.