Quality and Antioxidant Properties of Cookies Supplemented With Mulberry Leaf Powder
2016
Lee, J.H., Daegu University, Gyeongsan, Republic of Korea
This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) mulberry leaf powder (MLP). The pH and density of cookie dough were not significantly influenced by the increasing levels of MLP (p greater than 0.05), while the moisture content appeared to decrease significantly (p less than 0.05). The spread ratio of cookies tended to decrease with increasing levels of MLP (p less than 0.05). Lightness (L*), redness (a*), and yellowness (b*) decreased significantly with a higher amount of MLP (p less than 0.05). The use of MLP significantly increased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p less than 0.05). The consumer acceptance test indicated that the addition of 1% MLP had a favorable effect on the consumer preferences in all the attributes. Based on the overall observations, cookies with 1% MLP can take advantage of the functional properties of MLP without sacrificing consumer acceptability.
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