Quality and Antioxidant Properties of Cookies Supplemented with Cinnamon Powder
2014
Song, J.H., Daegu University,Gyeongsan, Republic of Korea | Lim, J.A., Daegu University,Gyeongsan, Republic of Korea | Lee, J.H., Daegu University,Gyeongsan, Republic of Korea
The feasibility of incorporating cinnamon powder as a value-added food ingredient in cookies was investigated. Density of dough was not significantly affected by cinnamon powder (P0.05). Moisture content, spread ratio, and loss rate of cookies decreased significantly with increasing levels of cinnamon powder (P0.05). Lightness (L*) and yellowness (b*) decreased, whereas redness (a*) as well as hardness increased significantly with higher amount of cinnamon powder (P0.05). 1,1-diphenyl-2-picrylhydrazyl and 2,2""-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities were significantly elevated (P0.05), and they were well-correlated. The consumer acceptance test indicated that addition of cinnamon powder to 4% had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 4% cinnamon powder can take advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.
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