Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powder
2016
Lim, J.A., Daegu University, Daegu, Republic of Korea | Lee, J.H., Daegu University, Daegu, Republic of Korea
This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of the cookie dough increased significantly with increase in PLP concentration (p less than 0.05). The moisture content, spread ratio, and loss rate of cookies decreased significantly with increase in PLP concentration (p less than 0.05). Lightness (L*), redness (a*), and yellowness (b*) also decreased significantly with increase in PLP concentration (p less than 0.05). The use of PLP significantly increased the hardness of the cookies. Moreover, 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 addition of PLP at a concentration of up to 2% (w/w) garnered a favorable response from consumers with respect to softness, taste, and overall preference. On the basis of the overall observations, cookies supplemented with 2% (w/w) PLP were found to benefit from the functional properties of PLP, without compromising on consumer acceptance.
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