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KMID : 0380620230550020127
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 2 p.127 ~ p.132
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Quality characteristics and antioxidant activities of cookies with garlic powder and its correlation to consumer acceptance
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Choi In-Su
Ji Tae-Kyeong
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Abstract
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The purpose of this study was to determine the impact of various amounts of garlic on the quality and antioxidant characteristics of cookies. Cookies were prepared with five different garlic powder levels: 0, 1.5, 3, 4.5, and 5%. The measured quality characteristics of the dough and baked cookies were pH, dough density, cooking loss, moisture content, hardness, and color. To assess antioxidant properties, total phenolic compound free radical-scavenging activities against DPPH and ABTS were measured. Significant differences in quality characteristics of cookies with different amounts of garlic powder were observed (p<0.05). Cookie antioxidant potency increased with increase in garlic powder level (p<0.05). Consumer acceptance results revealed the optimal levels of garlic powder in cookies to maximize both antioxidant benefits and consumer preference.
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KEYWORD
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garlic, cookie, antioxidant properties, consumer acceptance
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