Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Taraxacum coreanum Powder
2017
Lee, Y.M., Daegu University, Gyeongsan, Republic of Korea | Shin, H.S., Daegu University, Gyeongsan, Republic of Korea | 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 2∼8% (w/w) Taraxacum coreanum powder (TCP). The pH and moisture content of cookie dough decreased significantly (P less than 0.05) while density was not influenced significantly by increasing levels of TCP. The spread ratio and loss rate of cookies increased significantly with increasing levels of TCP (P less than 0.05). Lightness, redness, and yellowness decreased significantly with higher amount of TCP (P less than 0.05). The use of TCP significantly increased hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities were significantly elevated (P less than 0.05). The consumer acceptance test indicated that addition of 2% TCP had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 2% TCP can take advantage of the functional properties of TCP without sacrificing consumer acceptability.
显示更多 [+] 显示较少 [-]