Effect of Addition of Pomegranate Powder on the Physicochemical and Sensory Qualities of Cookies
2014
Lee, J.H., Daegue University, Daegue, Republic of Korea | Choi, J.I., Daegue University, Daegue, Republic of Korea
Cookie samples were prepared with pomegranate powder (PP) substituted for 0%, 5%, 10%, 15%, and 20% of thewheat flour. The effect of increased levels of PP on the physicochemical properties and consumer acceptance ofcookies was investigated. With the addition of PP, the pH and moisture content of both cookie dough and cookiesdecreased while the soluble solids content increased significantly (p0.05). Also lightness (L*) decreased and red-ness (a*) increased significantly with increasing amounts of PP in the cookies (p0.05). Hardness increased from14.05N for the control to 22.44N for 20% PP (p0.05). In general, the total polyphenol content (TPC) of thecookies increased significantly with the addition of PP (p0.05). Acceptability ratings indicated that 10% PP con-tent provided the optimum supplementation level for the highest consumer acceptability of the fortified cookies.
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Este registro bibliográfico ha sido proporcionado por Korea Agricultural Science Digital Library